Ohmic heating in food processing /
Ohmic heating in food processing /
edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim.
- Boca Raton : CRC Press, Taylor & Francis Group, [2014], c2014.
- xxi, 507 pages : illustrations ; 26 cm
- Electro-technologies for food processing series .
Includes bibliographical references and index.
Section I Basics of ohmic heating -- Chapter 1 Overview of ohmic heating -- Chapter 2 Why ohmic heating? Advantages, applications, technology, and limitations -- Section II Electrical conductivity -- Chapter 3 Electrical conductivity: importance and methods of measurement -- Chapter 4 The Electrical conductivity of foods -- Chapter 5 Factors influencing electrical conductivity -- Chapter 6 Modeling of electrical conductivity in the context of ohmic heating -- Section 3 Biological effects of electricity on foods -- Chapter 7 Electricity effects on microorganisms and enzymes -- Effect of ohmic heating on fish proteins and other biopolymers -- Chapter 9 Electrochemical reactions during ohmic heating and moderate electric field processing -- Section 4 Ohmic heating behavior and design parameters -- Chapter 10 Ohmic heating behavior of foods -- Chapter 11 Electrodes in ohmic heating -- Chapter 12 Energy efficiency and control of the ohmic heating process -- Section 5 Equipment for ohmic heating -- Chapter 13 Ohmic heating laboratory units -- Chapter 14 Tubular and fluid jet units -- Section 6 Modeling of ohmic heating -- Chapter 15 Modeling basics as applied to ohmic heating of liquid and wall cooling -- Chapter 16 Modeling: static vs. continuous systems -- Chapter 17 Sensitivity analysis of the ohmic heating process -- Section 7 Ohmic heating as applied to specific foods -- Chapter 18 Ohmic heating of muscle foods (meat, poultry, and fish products) -- Chapter 19 Applications of ohmic heating to milk and dairy products -- Chapter 20 Fruits and vegetables -- Chapter 21 Commercially successful applications -- Section 8 Other applications and future uses of ohmic heating -- Chapter 22 Ohmic blanching -- Chapter 23 Ohmic heating as thawing and tempering technology -- Chapter 24 Ohmic heating as an aseptic sterilization process for particulate foods -- Chapter 25 Ohmic heating for space applications -- Chapter 26 Ohmic cooking of food -- Chapter 27 Electrofreezing -- Section 9 Process validation -- Chapter 28 Validation of ohmic processing systems -- Chapter 29 Biovalidation of ohmic processing systems -- Chapter 30 Regulatory issues -- Index.
"This special volume is devoted to Ohmic heating of foods covering several aspects of its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, development and technology, both basic and applied. The structure of this volume is uniquely different from other publications although covering most in a general sense to make them more interesting. The book tells readers how important the technology is and how to implement in practice. The book covers basic theory, principles, and applications of Ohmic heating technology and is divided into several sections with chapters addressing specific issues related to Ohmic heating. Each chapter provides a critical review of the state of knowledge of published research and combined with the personal experience of the authors. While addressing processing, the physical principles, chemical and microbiological basis of the process are dealt with. The impact of the technology on the quality and safety of food, novelty of the technology for food processing are also highlighted. The book is designed primarily to be a valuable tool to graduate students and researchers as a source of information extending the contents of classical books on food processing while some chapters serve as standalone reference material. Each chapter is designed to be a valuable tool to food scientists and food technology professionals in the industry, wanting to follow new developments in food processing. Section 1 covers the basics of Ohmic heating and is written by one of the world experts in the areas, Dr. Sudhir K. Sastry, from Ohio State University. Chapter 1 gives an historic overview of the developments in Ohmic heating along with a brief review of present status and future outlook"--
9781420071085 (hardback)
2013048164
Food--Preservation
Food industry and trade--Quality control
Electric currents--Heating effects
Electric fields--Industrial applications
TP371.7 / Oh4 2014
Includes bibliographical references and index.
Section I Basics of ohmic heating -- Chapter 1 Overview of ohmic heating -- Chapter 2 Why ohmic heating? Advantages, applications, technology, and limitations -- Section II Electrical conductivity -- Chapter 3 Electrical conductivity: importance and methods of measurement -- Chapter 4 The Electrical conductivity of foods -- Chapter 5 Factors influencing electrical conductivity -- Chapter 6 Modeling of electrical conductivity in the context of ohmic heating -- Section 3 Biological effects of electricity on foods -- Chapter 7 Electricity effects on microorganisms and enzymes -- Effect of ohmic heating on fish proteins and other biopolymers -- Chapter 9 Electrochemical reactions during ohmic heating and moderate electric field processing -- Section 4 Ohmic heating behavior and design parameters -- Chapter 10 Ohmic heating behavior of foods -- Chapter 11 Electrodes in ohmic heating -- Chapter 12 Energy efficiency and control of the ohmic heating process -- Section 5 Equipment for ohmic heating -- Chapter 13 Ohmic heating laboratory units -- Chapter 14 Tubular and fluid jet units -- Section 6 Modeling of ohmic heating -- Chapter 15 Modeling basics as applied to ohmic heating of liquid and wall cooling -- Chapter 16 Modeling: static vs. continuous systems -- Chapter 17 Sensitivity analysis of the ohmic heating process -- Section 7 Ohmic heating as applied to specific foods -- Chapter 18 Ohmic heating of muscle foods (meat, poultry, and fish products) -- Chapter 19 Applications of ohmic heating to milk and dairy products -- Chapter 20 Fruits and vegetables -- Chapter 21 Commercially successful applications -- Section 8 Other applications and future uses of ohmic heating -- Chapter 22 Ohmic blanching -- Chapter 23 Ohmic heating as thawing and tempering technology -- Chapter 24 Ohmic heating as an aseptic sterilization process for particulate foods -- Chapter 25 Ohmic heating for space applications -- Chapter 26 Ohmic cooking of food -- Chapter 27 Electrofreezing -- Section 9 Process validation -- Chapter 28 Validation of ohmic processing systems -- Chapter 29 Biovalidation of ohmic processing systems -- Chapter 30 Regulatory issues -- Index.
"This special volume is devoted to Ohmic heating of foods covering several aspects of its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, development and technology, both basic and applied. The structure of this volume is uniquely different from other publications although covering most in a general sense to make them more interesting. The book tells readers how important the technology is and how to implement in practice. The book covers basic theory, principles, and applications of Ohmic heating technology and is divided into several sections with chapters addressing specific issues related to Ohmic heating. Each chapter provides a critical review of the state of knowledge of published research and combined with the personal experience of the authors. While addressing processing, the physical principles, chemical and microbiological basis of the process are dealt with. The impact of the technology on the quality and safety of food, novelty of the technology for food processing are also highlighted. The book is designed primarily to be a valuable tool to graduate students and researchers as a source of information extending the contents of classical books on food processing while some chapters serve as standalone reference material. Each chapter is designed to be a valuable tool to food scientists and food technology professionals in the industry, wanting to follow new developments in food processing. Section 1 covers the basics of Ohmic heating and is written by one of the world experts in the areas, Dr. Sudhir K. Sastry, from Ohio State University. Chapter 1 gives an historic overview of the developments in Ohmic heating along with a brief review of present status and future outlook"--
9781420071085 (hardback)
2013048164
Food--Preservation
Food industry and trade--Quality control
Electric currents--Heating effects
Electric fields--Industrial applications
TP371.7 / Oh4 2014