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• W2497158966 abstract "Publisher Summary Food preservation is the primary objective of most food-processing operations and the challenge is to ensure quality and safety of processed products. Dielectric heating, which utilizes electromagnetic radiations such as microwave (MW) and radiofrequency (RF), is gaining popularity in food processing. Among them, MW has shown a great potential to be used as an alternative to conventional heating. These novel processing technologies are regarded as volumetric forms of heating, wherein the heat is generated from inside, as compared to surface heating with conductive or convective modes of heating. The volumetric heating of materials leads to higher rates of heat and mass transfer, resulting in reduced processing times and uniform product quality. Increasing demand for high-quality foods as well as cost competitiveness has necessitated the application of employing electromagnetic radiation, namely, MW-based processes for thermal processing. The efficiency of MW processing depends on many factors, which are broadly classified as system parameters and product parameters. Dielectric properties of foods, one of the important product parameters, are influenced by many factors, such as MW frequency, temperature, moisture content, and other food compositions. MWs have found applications in the areas of pasteurization, blanching, thawing, and concentration for liquid foods such as milk, fruit juice, puree, and pulp. Dehydration, roasting, cooking, tempering, baking, and extraction are some of the other applications of MW in food processing. Hybrid drying techniques wherein MW is combined with other processes have been reported to be highly efficient as compared to processing with MWs alone." @default.
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• W2497158966 date "2012-01-01" @default.
• W2497158966 modified "2023-10-03" @default.
• W2497158966 title "Microwave Heating of Fluid Foods" @default.
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• W2497158966 doi "https://doi.org/10.1016/b978-0-12-381470-8.00012-8" @default.
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