Add time:08/31/2019 Source:sciencedirect.com
This chapter describes the uses of dielectric and infrared electromagnetic waves that penetrate food and are absorbed and converted to heat. They are compared with ohmic heating, which uses the electrical resistance of foods to directly convert electricity to heat. Each section explains the theory of heating and the equipment used. The applications of dielectric heating to baking, dehydration, tempering and thawing of foods, and the use of ohmic heating for aseptic processing are described. In each section, the effects of the type of heating on both foods and microorganisms are discussed.
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