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https://hdl.handle.net/1822/48462
Título: | Novel thermal processing technologies |
Autor(es): | Vicente, A. A. Castro, I. |
Palavras-chave: | Dielectric energy Food processing Heating Molecular friction Thermal processing |
Data: | 2007 |
Editora: | Blackwell Publishing Inc. |
Citação: | Vicente, António A.; Castro, I., Novel thermal processing technologies. In Gaurav Tewari, Vijay K. Juneja, Advances in Thermal and Non-Thermal Food Preservation, Blackwell Publishing, Inc., 2007. ISBN: 978-0-8138-2968-5 |
Resumo(s): | [Excerpt] Introduction: Heating is probably the oldest means of processing foods and has been used by mankind for millennia. However, the technology used to heat foods in order to process them has had a spectacular evolution during the twentieth century that has continued until the present time. Technologies such as ohmic heating, dielectric heating (which includes microwave heating and radio-frequency heating), and inductive heating have been developed that can replace, at least partially, the traditional heating methods that rely essentially on conductive, convective, and radiative heat transfer. They all have a common feature: heat is generated directly inside the food and this has direct implications in terms of both energetic and heating efficiency. [...] |
Tipo: | Capítulo de livro |
URI: | https://hdl.handle.net/1822/48462 |
ISBN: | 978-0-8138-2968-5 |
DOI: | 10.1002/9780470277898.ch6 |
Arbitragem científica: | yes |
Acesso: | Acesso restrito UMinho |
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document_3313_1.pdf Acesso restrito! | 239,41 kB | Adobe PDF | Ver/Abrir |