Emerging Thermal Processes in the Food Industry

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Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented thermal processing of different food products including infrared heating, microwave processing, sonication, UV processing, Ohmic heating, and dielectric processing. These processes and unit operations are very important in terms of achieving favourable sensory properties and energy usage. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to emerging thermal unit operations, such as infrared and microwave processing, ohmic heating and dielectric processing operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.