Ohmic Heating Technology for Processing of Foods and Food Products: Design, Food Quality, and Applications (Hardcover)

PART I: INTRODUCTION 1. Introduction to Ohmic Heating: Principles and Fundamentals 2. History and Recent Developments in Ohmic Heating Technology PART II: EQUIPMENT AND PROCESS DESIGN FOR OHMIC HEATING SYSTEMS 3. Generic Configurations for Design of Ohmic Heating System 4. Design Aspects and Process Engineering of Ohmic Heating Systems PART III: EFFECTS OF OHMIC HEATING ON FOOD QUALITY AND MICROBIAL SAFETY 5. Effect of Ohmic Heating on Microbial and Enzyme Systems 6. Effects of Ohmic Heating on Food Components 7. Ohmic Heating: Applications in Various Unit Operations in the Food Processing Industry 8. Ohmic Heating-Assisted Extraction of Biocomponents from Foods and Food Products PART IV: APPLICATIONS OF OHMIC HEATING IN FOOD PROCESSING 9. Scope of Ohmic Heating Systems in the Food Processing Industry 10. Application of Ohmic Heating in Milk and Milk Products Processing 11. Applications of Ohmic Heating in Processing of Fruits and Vegetables 12. Applications of Ohmic Heating in Meats and Meat Products