The Journal of Microwave Power and Electromagnetic Energy PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Journal of Microwave Power and Electromagnetic Energy PDF full book. Access full book title The Journal of Microwave Power and Electromagnetic Energy by . Download full books in PDF and EPUB format.
Author:
Publisher:
ISBN:
Category : Electromagnetic waves
Languages : en
Pages : 278
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Electromagnetic waves
Languages : en
Pages : 278
Get Book Here
Book Description
Author: Marc Regier
Publisher: Woodhead Publishing
ISBN: 0081005318
Category : Technology & Engineering
Languages : en
Pages : 486
Get Book Here
Book Description
The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. - Provides thoroughly up-to-date information on the basics of microwaves and microwave heating - Discusses the main factors for the successful application of microwaves and the main problems that may arise - Includes current and potential future applications for real-world application as well as new research and advances - Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation
Author: Ashim K. Datta
Publisher: CRC Press
ISBN: 9780824704902
Category : Technology & Engineering
Languages : en
Pages : 554
Get Book Here
Book Description
"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."
Author: R. Paul Singh
Publisher: Gulf Professional Publishing
ISBN: 0080574491
Category : Technology & Engineering
Languages : en
Pages : 787
Get Book Here
Book Description
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Author: Da-Wen Sun
Publisher: Elsevier
ISBN: 0124104819
Category : Technology & Engineering
Languages : en
Pages : 653
Get Book Here
Book Description
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. - Provides an extensive list of research sources to further research development - Presents current and thorough research results and critical reviews - Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
Author: Pedro Fito
Publisher: CRC Press
ISBN: 0429524889
Category : Technology & Engineering
Languages : en
Pages : 203
Get Book Here
Book Description
This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu
Author: Da-Wen Sun
Publisher: John Wiley & Sons
ISBN: 1444355309
Category : Technology & Engineering
Languages : en
Pages : 875
Get Book Here
Book Description
This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.
Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 1574445529
Category : Business & Economics
Languages : en
Pages : 698
Get Book Here
Book Description
Author: Megh R. Goyal
Publisher: CRC Press
ISBN: 1000353427
Category : Science
Languages : en
Pages : 314
Get Book Here
Book Description
Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.
Author: Veera G. Gude
Publisher: CRC Press
ISBN: 1498745164
Category : Science
Languages : en
Pages : 399
Get Book Here
Book Description
This book focuses on chemical syntheses and processes for biofuel production mediated by microwave energy. This is the first contribution in this area serving as a resource and guidance manual for understanding the principles, mechanisms, design, and applications of microwaves in biofuel process chemistry. Green chemistry of microwave-mediated biofuel reactions and thermodynamic potentials for the process biochemistry are the focus of this book. Microwave generation, wave propagation, process design, development and configurations, and biofuel applications are discussed in detail.
