Overviews ohmic heating as well as various applications of ohmic heating techniques. Introduces ohmic heating, and covers the equipment and process design for ohmic heating systems, the effects of ohmic heating on food quality and microbial safety, and novel applications of ohmic heating in food processing.
This new book provides an overview of ohmic heating as well as applications of ohmic heating techniques, the thermal processing method that uses alternating electrical currents in foods to give rapid and uniform heating throughout the product. Ohmic heating in food processing is an environmentally friendly process that can result in better product quality, less cooking time, lower capital cost, and higher energy efficiency. First providing an introduction to ohmic heating, the volume then presents in-depth knowledge and understanding of ohmic heating applications. Chapters cover the equipment and process design for ohmic heating systems, the effects of ohmic heating on food quality and microbial safety, and novel applications of ohmic heating in food processing. Several chapters address ohmic heating methods and issues in specific food groups, including milk and milk products, fruits and vegetables, and meats and meat products.
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 the Design of Ohmic Heating Systems.
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 the Processing of Fruits and
Vegetables.
12. Applications of Ohmic Heating in Meat and Meat Products.
Preeti Birwal, PhD, is a Scientist in Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, India, where she is working on nonthermal food preservation, fermented beverages, food packaging, and technology of millet-based beer. She has participated at national and international conferences and seminars and has delivered lectures as a resource person on doubling farmers income through dairy technology. She has published research papers, edited books, book chapters, popular articles, conference papers, abstracts, and editorial opinions. She also serves as an external examiner for various Indian state agricultural universities and as an editor and reviewer for several journals.
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering a the College of Engineering at the University of Puerto RicoMayaguez Campus. He was proclaimed as the Father of Irrigation Engineering in Puerto Rico for the twentieth century by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
Baldev Singh Kalsi, PhD, is involved in the field of food engineering research, currently working on ohmic heating-assisted extraction of valuable components from agricultural produce. He has participated in national and international conferences.
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