Applications of Radio Frequency Heating in Food Processing

• Övriga skapare: Wang, Shaojin (Utgivare, redaktör, sammanställare), Li, Rui (Utgivare, redaktör, sammanställare)
• Materialtyp: Elektronisk Bokavsnitt
• Språk: engelska
• Publicerad: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Ämnen: Philosophy; tempered fillets; electrode gap; springiness; cohesiveness; resilience; hardness; paddy; rice; hot air drying; radio frequency heating; milling quality; cooking quality; tempering; radio frequency; quality; salmon (Salmo salar); fish; dielectric properties; thermal properties; walnut components; pasteurization; microwave; radiofrequency; heating; energy efficiency; digital twin; wild bitter gourd; ultrasonic extraction; radio frequency (RF); drying; diabetic mice; RF sterilization; beef sausage; heating uniformity; almond kernels; Aspergillus; thermal inactivation kinetics; verification; microstructure; physicochemical properties; digestibility; Wolfiporia cocos; solid-state fermentation; almonds; roasting; aroma; RF heating; superheated water; poached spicy pork slices; sterilization; RTE food; G. stearothermophilus spores; radio frequency drying; finite element method; heat transfer; mass transfer; water vapor concentration; n/a
• Länkar: DOAB: download the publication; DOAB: description of the publication

Radiofrequency (RF) heating has been identified as one potential thermal treatment method with which to replace chemical fumigation and other conventional thermal methods because it is relatively easy to apply and leaves no chemical residues. RF equipment is commercially available today and is commo...