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Bibframe Work

Title
Microwave and radio frequency heating in food and beverages
Type
Text
Monograph
Contribution
Koutchma, Tatiana N. (author)
Subject
Radiation preservation of food (LCSH)
Microwave heating (LCSH)
Microwave heating
Radiation preservation of food
Language
English (eng)
Illustrative Content
illustrations
Could not render: bf:code
Classification
LCC: TP371.8 .K66 2023 (Assigner: dlc) (Status: used by assigner)
DDC: 664.0288 full (Source: 23)
Supplementary Content
bibliography (bibliography)
index (index)
Content
text (txt)
Summary
Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product).
Authorized Access Point
Koutchma, Tatiana N. Microwave and radio frequency heating in food and beverages
Admin Metadata
Status: new
Date: 2023-08-28
Agent:
Admin Metadata
Status: changed
Date: 2024-04-10T12:49:49
Description Modifier: United States, Library of Congress
Admin Metadata
Status: changed
Date: 2024-08-02T03:21:54.603369-04:00
Admin Metadata
Encoding Level: full
Identified By: bf:Local, 23298642
Description Language: English
Description Authentication: lccopycat

other physical format
Microwave and radio frequency heating in food and beverages
Ebook version
Microwave and radio frequency heating in food and beverages