Cargando…
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-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magne...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London, United Kingdom :
Elsevier, Academic Press,
[2023]
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1347219805 | ||
| 003 | OCoLC | ||
| 005 | 20231120010707.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 221012s2023 enk ob 001 0 eng d | ||
| 040 | |a YDX |b eng |e rda |c YDX |d N$T |d OPELS |d OCLCF |d OCLCO | ||
| 020 | |a 9780128187166 |q (electronic bk.) | ||
| 020 | |a 0128187166 |q (electronic bk.) | ||
| 020 | |a 9780128187159 |q (electronic bk.) | ||
| 020 | |a 0128187158 |q (electronic bk.) | ||
| 035 | |a (OCoLC)1347219805 | ||
| 050 | 4 | |a TP371.8 | |
| 082 | 0 | 4 | |a 664.0288 |2 23/eng/20221129 |
| 100 | 1 | |a Koutchma, Tatiana N., |e author. | |
| 245 | 1 | 0 | |a Microwave and Radio Frequency Heating in Food and Beverages / |c Tatiana Koutchma. |
| 264 | 1 | |a London, United Kingdom : |b Elsevier, Academic Press, |c [2023] | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | |a Online resource; title from PDF title page (EBSCO, viewed November 29, 2022). | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product). | ||
| 650 | 0 | |a Radiation preservation of food. | |
| 650 | 0 | |a Microwave heating. | |
| 650 | 6 | |a Aliments |x Irradiation. |0 (CaQQLa)201-0047914 | |
| 650 | 6 | |a Chauffage par micro-ondes. |0 (CaQQLa)201-0033299 | |
| 650 | 7 | |a Microwave heating |2 fast |0 (OCoLC)fst01020213 | |
| 650 | 7 | |a Radiation preservation of food |2 fast |0 (OCoLC)fst01086952 | |
| 776 | 0 | 8 | |i Print version: |z 0128187158 |z 9780128187159 |w (OCoLC)1250512588 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128187159 |z Texto completo |