2026-10-24T16:22:02Zhttps://gumushane-rdlopen.rawdatalibrary.net/oai/request

oai:gumushane-rdlopen.rawdatalibrary.net:gumushane/116472026-10-22T10:19:13Zopenairecom_gumushane_10000col_gumushane_10001

Process Uniformity During Electro-Thermal Applications and Modeling ApproachesAltin, OzanOzturk, SametTopcam, HuseyinKaratas, OzanMarra, FrancescoErdogdu, FerruhThis chapter brings a perspective to issues related to heating uniformity and modeling approaches of novel electrothermal technologies such as radio-frequency (RF) and microwave (MW) heating. Both RF (3 kHz–300 MHz) and MW (300 MHz–300 GHz) waves within the electromagnetic spectrum cause heat generation within foods as a result of molecular polarization and dipole rotation of existing water molecules (polar). RF and MW heating shows a great potential to achieve volumetric and rapid heat generation within food products, maintaining food quality and satisfying safety regulations in food industry compared with conventional heating systems.Elsevier2020Book Chapterhttps://rdlopen.rawdatalibrary.net/r/gumushane/11647978-012815782-4978-012815781-7enInnovative Food Processing Technologies: A Comprehensive Reviewinfo:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/bookParthttps://gumushane-rdlopen.rawdatalibrary.net/tr/items/gumushane/11647