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Infrared Heating for Food and Agricultural Processing

and food components. Infrared Heating for Food and Agricultural Processing presents the latest applications of IR heating technology, focusing;

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Infrared Heating for Food and Agricultural Processing

and food components. Infrared Heating for Food and Agricultural Processing presents the latest applications of IR heating technology, focusing;

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Radio-Frequency Heating in Food Processing

reference: Explains the similarities, differences, advantages, and limitations of RF and microwave heating as applied to agricultural;

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Advances in Food Processing Technology

made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared;

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Food Processing Operations Modeling

studies Updated information on infrared heating of biological materials and modeling electrical resistance heating of foods;

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Thermal Technologies in Food Processing

becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and;

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Computational Fluid Dynamics Applications in Food Processing

in turn final product quality; designing hybrid heating ovens, such as microwave-infrared, infrared-electrical or microwave-electrical ovens for;

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Thermal Food Processing

, infrared, and pressure-assisted heating pH-assisted thermal processing In addition to updating all content, this second edition includes five;

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Thermal Food Processing

, infrared, and pressure-assisted heating pH-assisted thermal processing In addition to updating all content, this second edition includes five;

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Case Studies in Novel Food Processing Technologies

carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh;

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Food Processing

, extrusion cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non;

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Food Processing

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This;

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Ohmic Heating in Food Processing

applications of Ohmic heating where preservation is not the main focus, for example, blanching, Ohmic thawing, and the potential for Ohmic heating for;

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Ohmic Heating in Food Processing

applications of Ohmic heating where preservation is not the main focus, for example, blanching, Ohmic thawing, and the potential for Ohmic heating for;

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Food Processing and Production

variety of traditional and industrial methods are used for food preservation, such as freezing, pickling, heating, pasteurization, vacuum packing;

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Microwave Heating Handbook

numerous applications ranging from the microwave ovens in kitchen for heating food, to a sterilization setup for medical treatment, to processing;

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Dielectric Properties of Agricultural Materials and their Applications

-frequency and microwave dielectric heating of agricultural materialsOffers information for finding correlations between dielectric;

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Microwave and Radio Frequency Heating in Food and Beverages

Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro;

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Handbook of Farm, Dairy and Food Machinery Engineering

Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm;

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Integrated Processing Technologies for Food and Agricultural By-Products

> In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments;

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Near-Infrared Spectroscopy in Food Science and Technology

This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing;

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Handbook of Food Processing

preservation of fruit-based products: application to kiwifruit puree Principles and applications of Ohmic heating Advances in food additives and;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 5

, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 3

, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety;

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Advances in Noninvasive Food Analysis

product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis;

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Food Processing

, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing;

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Handbook of Food Processing Equipment

This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition;

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