TY  - GEN
AU  - Oey,Indrawati
AU  - Leong,Sze Ying
AU  - Oey,Indrawati
AU  - Leong,Sze Ying
TI  - Application of Novel Thermal Technology in Foods Processing
SN  - books978-3-0365-3003-1
PY  - 2022///
CY  - Basel
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - History of engineering & technology
KW  - bicssc
KW  - pecan
KW  - dielectric properties
KW  - radio frequency (RF) heating
KW  - simulation
KW  - maceration-fermentation
KW  - polyphenol extraction
KW  - PEF
KW  - Grenache
KW  - sensory analysis
KW  - hyperspectral imaging
KW  - cold spots
KW  - microwave
KW  - sterilization
KW  - Maillard reaction
KW  - frying
KW  - mathematical model
KW  - mass transfer
KW  - heat transfer
KW  - pulsed electric fields
KW  - solid plant foods
KW  - Geobacillus
KW  - Clostridium
KW  - spores
KW  - inactivation
KW  - thermal resistance
KW  - senior-friendly food
KW  - solid-liquid mixture
KW  - ohmic heating
KW  - vacuum
KW  - blanching
KW  - drying
KW  - efficiency
KW  - energy
KW  - ultrasound
KW  - potato
KW  - variable space network method
KW  - enthalpy method
KW  - approximate quasi-steady-state analysis
KW  - explicit finite difference
KW  - kinetic
KW  - pulsed electric field
KW  - cultivar
KW  - colour
KW  - lightness
KW  - first order
KW  - activation energy
KW  - Arrhenius
KW  - n/a
N1  - Open Access
N2  - Advanced and novel thermal technologies, such as ohmic heating, dielectric heating (e.g., microwave heating and radio frequency heating), and inductive heating, have been developed to improve the effectiveness of heat processing whilst guaranteeing food safety and eliminating undesirable impacts on the organoleptic and nutritional properties of foods. Novel thermal technologies rely on heat generation directly inside foods, which has implications for improving the overall energy efficiency of the heating process itself. The use of novel thermal technologies is dependent on the complexity and inherent properties of the food materials of interest (e.g., thermal conductivity, electrical resistance, water content, pH, rheological properties, food porosity, and presence of particulates). Moreover, there is a need to address the combined use of thermal processing with emerging technologies such as pulsed electric fields, high hydrostatic pressure, and ultrasound to complement the conventional thermal processing of fluid or solid foods. This Special Issue provides readers with an overview of the latest applications of various novel technologies in food processing. A total of eight cutting-edge original research papers and one comprehensive review paper discussing novel processing technologies from the perspectives of food safety, sustainability, process engineering, (bio)chemical changes, health, nutrition, sensory issues, and consumers are covered in this Special Issue
UR  - https://mdpi.com/books/pdfview/book/4926
UR  - https://directory.doabooks.org/handle/20.500.12854/78832
ER  -