无线电频率
介质加热
食品加工
热的
水分
工艺工程
材料科学
食品
环境科学
光电子学
工程类
电气工程
食品科学
化学
物理
复合材料
气象学
电介质
作者
Shunshan Jiao,Eva Salazar,Shaojin Wang
标识
DOI:10.1002/9781119759522.ch11
摘要
As a novel thermal processing technology, radio frequency (RF) heating has obtained great attentions in recent years due to its fast and volumetric heating characteristics. RF heating has deeper penetration depth and is more suitable for bulk materials, especially for low-moisture granular or powdery foods. RF treatments have been explored and applied in various food processes, including thawing, drying, disinfestation, enzyme, and microbial inactivation, etc. Compared with traditional thermal processing, RF heating possesses better heating uniformity and product quality, thus has great potential in processing agricultural products and foods. This chapter mainly focuses on the applications of RF heating in food processing fields.
科研通智能强力驱动
Strongly Powered by AbleSci AI