USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION – A REVIEW
Capacitive (Radio Frequency) dielectric heating has great potential for achieving rapid and uniform heating patterns in foods, providing safe, high quality food products. This review describes and discusses the major technology behind capacitive (RF) dielectric heating in food processing and preserv...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
ZHAO, YANYUN [verfasserIn] FLUGSTAD, BEN [verfasserIn] KOLBE, EDWARD [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 2000 |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2007 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food process engineering - Oxford [u.a.] : Wiley-Blackwell, 1977, 23(2000), 1, Seite 0 |
| Übergeordnetes Werk: |
volume:23 ; year:2000 ; number:1 ; pages:0 |
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| DOI / URN: |
10.1111/j.1745-4530.2000.tb00502.x |
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| 520 | |a Capacitive (Radio Frequency) dielectric heating has great potential for achieving rapid and uniform heating patterns in foods, providing safe, high quality food products. This review describes and discusses the major technology behind capacitive (RF) dielectric heating in food processing and preservation, the current applications of the technology in the industry, the potential use of mathematical modeling for heating system design, and the major challenges facing the use of this technology in food processing. A vast amount of work is still necessary to further understand the dielectric properties of both food and packaging materials in order to refine system design and maximize performance of this technology in the field of packaged food products. Various economic studies will also play an important role in understanding the overall cost and viability of commercial application of this technology in food processing. | ||
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10.1111/j.1745-4530.2000.tb00502.x doi (DE-627)NLEJ24319630X DE-627 ger DE-627 rakwb ZHAO, YANYUN verfasserin aut USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION – A REVIEW Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Capacitive (Radio Frequency) dielectric heating has great potential for achieving rapid and uniform heating patterns in foods, providing safe, high quality food products. This review describes and discusses the major technology behind capacitive (RF) dielectric heating in food processing and preservation, the current applications of the technology in the industry, the potential use of mathematical modeling for heating system design, and the major challenges facing the use of this technology in food processing. A vast amount of work is still necessary to further understand the dielectric properties of both food and packaging materials in order to refine system design and maximize performance of this technology in the field of packaged food products. Various economic studies will also play an important role in understanding the overall cost and viability of commercial application of this technology in food processing. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| FLUGSTAD, BEN verfasserin aut KOLBE, EDWARD verfasserin aut PARK, JAE W. oth WELLS, JOHN HENRY oth In Journal of food process engineering Oxford [u.a.] : Wiley-Blackwell, 1977 23(2000), 1, Seite 0 Online-Ressource (DE-627)NLEJ243927029 (DE-600)2175259-X 1745-4530 nnns volume:23 year:2000 number:1 pages:0 http://dx.doi.org/10.1111/j.1745-4530.2000.tb00502.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 23 2000 1 0 |
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10.1111/j.1745-4530.2000.tb00502.x doi (DE-627)NLEJ24319630X DE-627 ger DE-627 rakwb ZHAO, YANYUN verfasserin aut USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION – A REVIEW Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Capacitive (Radio Frequency) dielectric heating has great potential for achieving rapid and uniform heating patterns in foods, providing safe, high quality food products. This review describes and discusses the major technology behind capacitive (RF) dielectric heating in food processing and preservation, the current applications of the technology in the industry, the potential use of mathematical modeling for heating system design, and the major challenges facing the use of this technology in food processing. A vast amount of work is still necessary to further understand the dielectric properties of both food and packaging materials in order to refine system design and maximize performance of this technology in the field of packaged food products. Various economic studies will also play an important role in understanding the overall cost and viability of commercial application of this technology in food processing. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| FLUGSTAD, BEN verfasserin aut KOLBE, EDWARD verfasserin aut PARK, JAE W. oth WELLS, JOHN HENRY oth In Journal of food process engineering Oxford [u.a.] : Wiley-Blackwell, 1977 23(2000), 1, Seite 0 Online-Ressource (DE-627)NLEJ243927029 (DE-600)2175259-X 1745-4530 nnns volume:23 year:2000 number:1 pages:0 http://dx.doi.org/10.1111/j.1745-4530.2000.tb00502.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 23 2000 1 0 |
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10.1111/j.1745-4530.2000.tb00502.x doi (DE-627)NLEJ24319630X DE-627 ger DE-627 rakwb ZHAO, YANYUN verfasserin aut USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION – A REVIEW Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Capacitive (Radio Frequency) dielectric heating has great potential for achieving rapid and uniform heating patterns in foods, providing safe, high quality food products. This review describes and discusses the major technology behind capacitive (RF) dielectric heating in food processing and preservation, the current applications of the technology in the industry, the potential use of mathematical modeling for heating system design, and the major challenges facing the use of this technology in food processing. A vast amount of work is still necessary to further understand the dielectric properties of both food and packaging materials in order to refine system design and maximize performance of this technology in the field of packaged food products. Various economic studies will also play an important role in understanding the overall cost and viability of commercial application of this technology in food processing. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| FLUGSTAD, BEN verfasserin aut KOLBE, EDWARD verfasserin aut PARK, JAE W. oth WELLS, JOHN HENRY oth In Journal of food process engineering Oxford [u.a.] : Wiley-Blackwell, 1977 23(2000), 1, Seite 0 Online-Ressource (DE-627)NLEJ243927029 (DE-600)2175259-X 1745-4530 nnns volume:23 year:2000 number:1 pages:0 http://dx.doi.org/10.1111/j.1745-4530.2000.tb00502.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 23 2000 1 0 |
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10.1111/j.1745-4530.2000.tb00502.x doi (DE-627)NLEJ24319630X DE-627 ger DE-627 rakwb ZHAO, YANYUN verfasserin aut USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION – A REVIEW Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Capacitive (Radio Frequency) dielectric heating has great potential for achieving rapid and uniform heating patterns in foods, providing safe, high quality food products. This review describes and discusses the major technology behind capacitive (RF) dielectric heating in food processing and preservation, the current applications of the technology in the industry, the potential use of mathematical modeling for heating system design, and the major challenges facing the use of this technology in food processing. A vast amount of work is still necessary to further understand the dielectric properties of both food and packaging materials in order to refine system design and maximize performance of this technology in the field of packaged food products. Various economic studies will also play an important role in understanding the overall cost and viability of commercial application of this technology in food processing. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| FLUGSTAD, BEN verfasserin aut KOLBE, EDWARD verfasserin aut PARK, JAE W. oth WELLS, JOHN HENRY oth In Journal of food process engineering Oxford [u.a.] : Wiley-Blackwell, 1977 23(2000), 1, Seite 0 Online-Ressource (DE-627)NLEJ243927029 (DE-600)2175259-X 1745-4530 nnns volume:23 year:2000 number:1 pages:0 http://dx.doi.org/10.1111/j.1745-4530.2000.tb00502.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 23 2000 1 0 |
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10.1111/j.1745-4530.2000.tb00502.x doi (DE-627)NLEJ24319630X DE-627 ger DE-627 rakwb ZHAO, YANYUN verfasserin aut USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION – A REVIEW Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Capacitive (Radio Frequency) dielectric heating has great potential for achieving rapid and uniform heating patterns in foods, providing safe, high quality food products. This review describes and discusses the major technology behind capacitive (RF) dielectric heating in food processing and preservation, the current applications of the technology in the industry, the potential use of mathematical modeling for heating system design, and the major challenges facing the use of this technology in food processing. A vast amount of work is still necessary to further understand the dielectric properties of both food and packaging materials in order to refine system design and maximize performance of this technology in the field of packaged food products. Various economic studies will also play an important role in understanding the overall cost and viability of commercial application of this technology in food processing. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| FLUGSTAD, BEN verfasserin aut KOLBE, EDWARD verfasserin aut PARK, JAE W. oth WELLS, JOHN HENRY oth In Journal of food process engineering Oxford [u.a.] : Wiley-Blackwell, 1977 23(2000), 1, Seite 0 Online-Ressource (DE-627)NLEJ243927029 (DE-600)2175259-X 1745-4530 nnns volume:23 year:2000 number:1 pages:0 http://dx.doi.org/10.1111/j.1745-4530.2000.tb00502.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 23 2000 1 0 |
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Capacitive (Radio Frequency) dielectric heating has great potential for achieving rapid and uniform heating patterns in foods, providing safe, high quality food products. This review describes and discusses the major technology behind capacitive (RF) dielectric heating in food processing and preservation, the current applications of the technology in the industry, the potential use of mathematical modeling for heating system design, and the major challenges facing the use of this technology in food processing. A vast amount of work is still necessary to further understand the dielectric properties of both food and packaging materials in order to refine system design and maximize performance of this technology in the field of packaged food products. Various economic studies will also play an important role in understanding the overall cost and viability of commercial application of this technology in food processing. |
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Capacitive (Radio Frequency) dielectric heating has great potential for achieving rapid and uniform heating patterns in foods, providing safe, high quality food products. This review describes and discusses the major technology behind capacitive (RF) dielectric heating in food processing and preservation, the current applications of the technology in the industry, the potential use of mathematical modeling for heating system design, and the major challenges facing the use of this technology in food processing. A vast amount of work is still necessary to further understand the dielectric properties of both food and packaging materials in order to refine system design and maximize performance of this technology in the field of packaged food products. Various economic studies will also play an important role in understanding the overall cost and viability of commercial application of this technology in food processing. |
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Capacitive (Radio Frequency) dielectric heating has great potential for achieving rapid and uniform heating patterns in foods, providing safe, high quality food products. This review describes and discusses the major technology behind capacitive (RF) dielectric heating in food processing and preservation, the current applications of the technology in the industry, the potential use of mathematical modeling for heating system design, and the major challenges facing the use of this technology in food processing. A vast amount of work is still necessary to further understand the dielectric properties of both food and packaging materials in order to refine system design and maximize performance of this technology in the field of packaged food products. Various economic studies will also play an important role in understanding the overall cost and viability of commercial application of this technology in food processing. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ24319630X</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707173831.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2000 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1745-4530.2000.tb00502.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ24319630X</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">ZHAO, YANYUN</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION – A REVIEW</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">2000</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Capacitive (Radio Frequency) dielectric heating has great potential for achieving rapid and uniform heating patterns in foods, providing safe, high quality food products. This review describes and discusses the major technology behind capacitive (RF) dielectric heating in food processing and preservation, the current applications of the technology in the industry, the potential use of mathematical modeling for heating system design, and the major challenges facing the use of this technology in food processing. A vast amount of work is still necessary to further understand the dielectric properties of both food and packaging materials in order to refine system design and maximize performance of this technology in the field of packaged food products. 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