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NITIN KUMAR
Thermal Food Engineering Operations
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Страница 1
Table of Contents
List of Table
List of Figures
Guide
Pages
Страница 7
Страница 8
Страница 9
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Страница 11
1
Novel Thermal Technologies: Trends and Prospects
1.1 Introduction
1.2 Novel Thermal Technologies: Current Status and Trends
1.2.1 Environmental Impact of Novel Thermal Technologies
1.2.2 The Objective of Thermal Processing
1.2.3 Preservation Process
1.3 Types of Thermal Technologies
1.3.1 Infrared Heating
1.3.1.1 Principal and Mechanism
1.3.1.2 Advantages of IR Heating
1.3.1.3 Applications of IR Heating
1.3.2 Microwave Heating
1.3.2.1 Principal and Mechanism
1.3.2.2 Advantages of Microwave in Food Industry
1.3.2.3 Application of Microwave in Food Processing Technologies
1.3.3 Radiofrequency (RF) Heating
1.3.3.1 Principal and Mechanism
1.3.3.2 Advantages and Disadvantages
1.3.3.3 Applications
1.3.4 Ohmic Heating
1.3.4.1 Principal and Mechanism
1.3.4.2 Advantages and Disadvantages
1.3.4.3 Applications
1.4 Future Perspective of Novel Thermal Technologies
1.5 Conclusion
References
Страница 34
2
Microbial Inactivation with Heat Treatments
2.1 Introduction
2.2 Innovate Thermal Techniques for Food Reservation
2.3 Inactivation Mechanism of Targeted Microorganism
2.3.1 Action Approach and Inactivation Targets
2.4 Environmental Stress Adaption
2.4.1 Sublethal Injury
2.5 Resistance of Stress
2.5.1 Oxidative Stress
2.5.2 Osmotic Stress
2.5.3 Pressure
2.6 Various Techniques for Thermal Inactivation 2.6.1 Infrared Heating
2.6.1.1 Principle and Mechanism
2.6.1.2 Application for Inactivation in Food Sector
2.6.2 Microwave Heating
2.6.2.1 Principle and Mechanism
2.6.2.2 Application for Inactivation in Food Sector
2.6.3 Radiofrequency Heating
2.6.3.1 Principle and Mechanism
2.6.3.2 Application for Inactivation in Food Sector
2.6.4 Instant Controlled Pressure Drop Technology (DIC)
2.6.4.1 Principle and Mechanism
2.6.4.2 Application for Inactivation in Food Sector
2.6.5 Ohmic Heating
2.6.5.1 Principle and Mechanism
2.6.5.2 Application for Inactivation in Food Sector
2.7 Forthcoming Movements of Thermal Practices in Food Industry
2.8 Conclusion
References
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