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- W2555024373 abstract "Electroprocessing has seen many technological developments in recent years. This chapter begins with the classic categorisation of the different forms of electroheating in terms of the electromagnetic spectrum and then goes on to clearly describe and distinguish the heating mechanism of each. It focuses on the application of these technologies in the processing of meat and meat products. Electrical stimulation (ES) and pulsed electric fields (PEF) are electroprocessing technologies categorised as non-thermal as their main effects are not due to an increase in temperature within the foodstuff. Electrical stimulation is an established technology in meat processing while microwave heating and radio frequency heating have successful commercial applications in tempering and defrosting of meats and cooking of bacon. Ohmic heating is likely to see more future applications as it is lower cost and more energy-efficient alternative to microwave and radio frequency technologies." @default.
- W2555024373 created "2016-11-30" @default.
- W2555024373 creator A5040178885 @default.
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- W2555024373 date "2016-11-19" @default.
- W2555024373 modified "2023-10-17" @default.
- W2555024373 title "Electroprocessing of meat and meat products" @default.
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- W2555024373 doi "https://doi.org/10.1002/9781118350676.ch4" @default.
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