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Ohmic Heating in Food Processing
Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It describes the importance of Ohmic technology and how to implement it in practice, addressing basic theory, principles, and applications. Divided into nine sections, this volume covers the basics of Ohmic heating, including a historic overview...
InfoWorld
InfoWorld is targeted to Senior IT professionals. Content is segmented into Channels and Topic Centers. InfoWorld also celebrates people, companies, and projects.
Engineering Aspects of Thermal Food Processing
Access the Latest Advances in Food Quality Optimization and Safety AssuranceThermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.An organized exploration of new developments in academic and current food industr
Advances in Bioprocessing Engineering
This book consists of peer-reviewed articles reporting on the latest developments in several food engineering and agricultural processing laboratories at US land-granted universities. The contributors are leading experts in their respective fields.The topics covered in the book include new food processing technologies (such as high voltage electric field processing and microwave sterilization/pasteurization), conversion of agricultural by-products into high quality refined cellulose or biodegradable plastics, and advances in machine vision inspection and sorting techniques for fruit and vegetable packaging lines. Each chapter begins with a general background review with important references, and ends with the latest results from each research laboratory.
Recent Advances in Mechanical Engineering
This book consists of select proceedings of the 1st International Conference on Sustainable Technologies and Advances in Automation, Aerospace and Robotics (STAAAR 2022). This book focuses on advancements in the fields of robotics and automation, applications of AI, aerodynamics, computational fluid dynamics, material characterization, renewable energy, computer-aided engineering design, rapid prototyping, aerospace engineering, and dynamics and vibrations. The major topics in the book include Industry 4.0, applications of additive manufacturing in biomedical, automotive and aviation industries, implants and prosthesis applications in human body, applications of latest technologies such as machine learning, IoT, static and dynamic balancing, force transmissibility, advanced mechanisms, etc. This book provides vital information to researchers, academicians and industrialists to enhance their knowledge in the field of recent advancements in the field of mechanical engineering.
Advances in Food and Nutrition Research
Approx.322 pages
Recent Advances in Structural Engineering and Construction Management
This book presents the select proceedings of the International Conference on Structures, Materials and Construction (ICSMC 2021). It covers the recent developments and futuristic trends in the field of structural engineering and construction management, including new building materials and understanding their behavior. The topic covered also assess the current progress and state-of-the-art techniques in structural experimentation, smart materials, structures technology, principles of construction management, materials properties and characterization. The collection of papers included in this proceeding will contribute to scientific developments in the field of structural engineering and construction and will be a useful as reference material for the academicians, researchers and most importantly the student community pursuing research in the fields of structural engineering and construction technology.
Radio-Frequency Heating in Food Processing
Radio-Frequency Heating in Food Processing: 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 reference: Explains the similarities, differences, advantages, and limitations of RF and microwave heating as applied to agricultural products Describes fiber-optics temperature sensors and their utility in monitoring temperature during RF and microwave heating Discusses th...
