Application of Novel Thermal Technology in Foods Processing

• Other Authors: Oey, Indrawati (Editor), Leong, Sze Ying (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Subjects: History of engineering & technology; pecan; dielectric properties; radio frequency (RF) heating; simulation; maceration-fermentation; polyphenol extraction; PEF; Grenache; sensory analysis.; hyperspectral imaging; cold spots; microwave; sterilization; Maillard reaction; frying; mathematical model; mass transfer; heat transfer; pulsed electric fields; solid plant foods; Geobacillus; Clostridium; spores; inactivation; thermal resistance; senior-friendly food; solid-liquid mixture; ohmic heating; vacuum; blanching; drying; efficiency; energy; ultrasound; potato; variable space network method; enthalpy method; approximate quasi-steady-state analysis; explicit finite difference; kinetic; pulsed electric field; cultivar; colour; lightness; first order; activation energy; Arrhenius; n/a
• Online Access: DOAB: download the publication; DOAB: description of the publication

Advanced and novel thermal technologies, such as ohmic heating, dielectric heating (e.g., microwave heating and radio frequency heating), and inductive heating, have been developed to improve the effectiveness of heat processing whilst guaranteeing food safety and eliminating undesirable impacts on...