Radio-Frequency Heating in Food Processing: Principles and Applications

by George B. Awuah (Editor), Hosahalli S. Ramaswamy (Editor), Juming Tang (Editor)

Radio-Frequency Heating in Food Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have potential benefits over conventional heating options, this state-of-the-art Radio-Frequency Heating in Food Principles and Applications supplies an in-depth overview of the fundamental science and engineering principles governing RF applications, as well as a solid understanding of industrial RF unit design options, challenges, and opportunities for development.

422 pages, Hardcover

First published August 26, 2012