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dc.contributor.editorOey, Indrawati
dc.contributor.editorLeong, Sze Ying
dc.date.accessioned2022-02-24T10:38:03Z
dc.date.available2022-02-24T10:38:03Z
dc.date.issued2022
dc.identifierONIX_20220224_9783036530031_129
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/78832
dc.description.abstractAdvanced 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 the organoleptic and nutritional properties of foods. Novel thermal technologies rely on heat generation directly inside foods, which has implications for improving the overall energy efficiency of the heating process itself. The use of novel thermal technologies is dependent on the complexity and inherent properties of the food materials of interest (e.g., thermal conductivity, electrical resistance, water content, pH, rheological properties, food porosity, and presence of particulates). Moreover, there is a need to address the combined use of thermal processing with emerging technologies such as pulsed electric fields, high hydrostatic pressure, and ultrasound to complement the conventional thermal processing of fluid or solid foods. This Special Issue provides readers with an overview of the latest applications of various novel technologies in food processing. A total of eight cutting-edge original research papers and one comprehensive review paper discussing novel processing technologies from the perspectives of food safety, sustainability, process engineering, (bio)chemical changes, health, nutrition, sensory issues, and consumers are covered in this Special Issue.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::T Technology, engineering, agriculture::TB Technology: general issues::TBX History of engineering & technology
dc.subject.otherpecan
dc.subject.otherdielectric properties
dc.subject.otherradio frequency (RF) heating
dc.subject.othersimulation
dc.subject.othermaceration-fermentation
dc.subject.otherpolyphenol extraction
dc.subject.otherPEF
dc.subject.otherGrenache
dc.subject.othersensory analysis.
dc.subject.otherhyperspectral imaging
dc.subject.othercold spots
dc.subject.othermicrowave
dc.subject.othersterilization
dc.subject.otherMaillard reaction
dc.subject.otherfrying
dc.subject.othermathematical model
dc.subject.othermass transfer
dc.subject.otherheat transfer
dc.subject.otherpulsed electric fields
dc.subject.othersolid plant foods
dc.subject.otherGeobacillus
dc.subject.otherClostridium
dc.subject.otherspores
dc.subject.otherinactivation
dc.subject.otherthermal resistance
dc.subject.othersenior-friendly food
dc.subject.othersolid–liquid mixture
dc.subject.otherohmic heating
dc.subject.othervacuum
dc.subject.otherblanching
dc.subject.otherdrying
dc.subject.otherefficiency
dc.subject.otherenergy
dc.subject.otherultrasound
dc.subject.otherpotato
dc.subject.othervariable space network method
dc.subject.otherenthalpy method
dc.subject.otherapproximate quasi-steady-state analysis
dc.subject.otherexplicit finite difference
dc.subject.otherkinetic
dc.subject.otherpulsed electric field
dc.subject.othercultivar
dc.subject.othercolour
dc.subject.otherlightness
dc.subject.otherfirst order
dc.subject.otheractivation energy
dc.subject.otherArrhenius
dc.subject.othern/a
dc.titleApplication of Novel Thermal Technology in Foods Processing
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-3003-1
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036530031
oapen.relation.isbn9783036530024
oapen.pages176
oapen.place.publicationBasel


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