Microwave and Radio Frequency Heating in Food and Beverages

Microwave and Radio Frequency Heating in Food and Beverages explores advanced heating techniques using electromagnetic and electro-technologies, such as radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating, which generate heat within the product through frictional interactions between water molecules and charged ions.

Format: Paperback / softback
Length: 172 pages
Publication date: 10 October 2022
Publisher: Elsevier Science Publishing Co Inc

Microwave and Radio Frequency Heating in Food and Beverages delves into cutting-edge heating methodologies rooted in electromagnetic and electro-technologies. These techniques encompass radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike traditional systems that rely on heat energy being transferred from a hot medium to a cooler product, resulting in significant temperature gradients, electro-heating involves the direct transfer of electromagnetic energy into the product. This initiates volumetric heating, driven by the frictional interaction between water molecules and charged ions, leading to the generation of heat within the product itself.

The utilization of microwave and radio frequency heating in food and beverage applications offers numerous advantages. Firstly, these techniques enable precise and efficient heating, allowing for the rapid and uniform heating of products. By directly transferring electromagnetic energy into the product, heat is generated within the material, resulting in faster cooking times and improved product quality. Additionally, electro-heating offers the advantage of being a non-contact heating method, minimizing the risk of product damage and ensuring a hygienic cooking process.

Furthermore, microwave and radio frequency heating can be tailored to specific heating requirements, enabling the customization of heating profiles for different types of products. This flexibility allows for the precise control of temperature, moisture content, and other factors that can impact the quality and taste of food and beverages. For instance, microwave heating can be used to defrost frozen foods quickly, while radio frequency heating can be utilized to cook delicate items such as fish or vegetables with minimal heat exposure.

In conclusion, microwave and radio frequency heating in food and beverages represents a promising approach to enhancing heating efficiency, promoting product quality, and ensuring food safety. By leveraging electromagnetic and electro-technologies, these techniques offer a versatile and effective means of heating a wide range of food and beverage products. As research and development in this field continue, it is anticipated that microwave and radio frequency heating will become increasingly prevalent in the culinary industry, revolutionizing the way we prepare and consume food and beverages.

Weight: 386g
Dimension: 191 x 236 x 20 (mm)
ISBN-13: 9780128187159