Microwave and radio frequency heating in food and beverages. (2022)

• Record Type: Book
• Further Information: Note: Tatiana Koutchma.
• Authors: Koutchma, Tatiana N
• Contents: 1. Introduction to basic principles and mechanisms of electromagnetic heating technologies 2. Characteristics of Microwave and RF Heating 3. Microwave and RF heating effects on pathogenic and spoilage microorganisms including yeasts and molds and their spores 4. Microwave and RF effects on quality and nutrients in foods in comparison with traditional heat treatments 5. Commercial applications of microwave and RF heating for pasteurization and sterilization of foods, ingredients and beverages 6. Economics of Microwave and RF Heating
• Publisher Details: Amsterdam : Academic Press
• Publication Date: 2022
• Extent: 1 online resource
• Subjects: 664.0288; Radiation preservation of food; Microwave heating
• Languages: English
• ISBNs: 9780128187166
• Related ISBNs: 9780128187159
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.