Ohmic heating in food processing

"This special volume is devoted to Ohmic heating of foods covering several aspects of its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, development and technology, both basic and applied. The structure of this volume is uniquely different from o...

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Bibliographic Details
Format: eBook
Language: English
Published: Boca Raton : CRC Press, [2014]
Series: Electro-technologies for food processing series.
Subjects:
Food > Preservation.
Food industry and trade > Quality control.
Electric currents > Heating effects.
Electric fields > Industrial applications.
elektronické knihy
electronic books
ISBN: 9781420071092
Physical Description: 1 online zdroj : text file, PDF

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Table of contents

LEADER 04109nam a2200469 i 4500
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006 m d
007 cr un
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999 |c 75750  |d 75750 
020 |a 9781420071092  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |b eng  |c FlBoTFG  |e rda 
245 0 0 |a Ohmic heating in food processing /  |c edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim. 
264 1 |a Boca Raton :  |b CRC Press,  |c [2014] 
264 4 |c ©2014 
300 |a 1 online zdroj :  |b text file, PDF 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Electro-technologies for food processing series 
504 |a Includes bibliographical references and index. 
505 0 |a section 1. Basics of Ohmic heating -- section 2. Electrical conductivity -- section 3. Biological effects of electricity on foods -- section 4. Ohmic heating behavior and design parameters -- section 5. Equipment for Ohmic heating -- section 6. Modeling of Ohmic heating -- section 7. Ohmic heating as applied to specific foods -- section 8. Other applications and future uses of Ohmic heating -- section 9. Process validation. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 |a "This special volume is devoted to Ohmic heating of foods covering several aspects of its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, development and technology, both basic and applied. The structure of this volume is uniquely different from other publications although covering most in a general sense to make them more interesting. The book tells readers how important the technology is and how to implement in practice. The book covers basic theory, principles, and applications of Ohmic heating technology and is divided into several sections with chapters addressing specific issues related to Ohmic heating. Each chapter provides a critical review of the state of knowledge of published research and combined with the personal experience of the authors. While addressing processing, the physical principles, chemical and microbiological basis of the process are dealt with. The impact of the technology on the quality and safety of food, novelty of the technology for food processing are also highlighted. The book is designed primarily to be a valuable tool to graduate students and researchers as a source of information extending the contents of classical books on food processing while some chapters serve as standalone reference material. Each chapter is designed to be a valuable tool to food scientists and food technology professionals in the industry, wanting to follow new developments in food processing. Section 1 covers the basics of Ohmic heating and is written by one of the world experts in the areas, Dr. Sudhir K. Sastry, from Ohio State University. Chapter 1 gives an historic overview of the developments in Ohmic heating along with a brief review of present status and future outlook"--  |c Provided by publisher. 
650 0 |a Food  |x Preservation. 
650 0 |a Food industry and trade  |x Quality control. 
650 0 |a Electric currents  |x Heating effects. 
650 0 |a Electric fields  |x Industrial applications. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Ramaswamy, Hosahalli S.,  |e editor of compilation. 
700 1 |a Marcotte, Michelle,  |e editor of compilation. 
700 1 |a Sastry, Sudhir Kartikeya,  |d 1952-  |e editor of compilation. 
700 1 |a Abdelrahim, Khalid,  |e editor of compilation. 
776 0 8 |i Print version:  |z 9781420071085 (hardback) 
830 0 |a Electro-technologies for food processing series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b16605  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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