Radio-frequency and microwave applications: Similarities, advantages, and limitations

Radio-Frequency Heating in Food Processing: Principles and Applications

Volumn , Issue , 2014, Pages 21-30

  Hassan, Hussein F ^a   Tola, Yetenayet ^b   Ramaswamy, Hosahalli S ^b  

^a LEBANESE AMERICAN UNIVERSITY   (Lebanon)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ACCIDENT PREVENTION; BAKERY PRODUCTS; ELECTRIC FIELDS; FOOD PRESERVATION; FOOD SAFETY; HEAT TREATMENT; PROCESSED FOODS; PROCESSING; RADIO WAVES;

FOOD PROCESSING EQUIPMENT; MICROWAVE APPLICATIONS; NON-THERMAL PRESERVATIONS; POSTHARVEST PROCESSING; PRESERVATION METHODS; PRESERVATION TECHNOLOGIES; PULSED ELECTRIC FIELD; THERMAL TECHNOLOGIES;

THERMAL PROCESSING (FOODS);

EID: 85025588408     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b17740     Document Type: Chapter

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