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Application of Dielectric Heating in Food Processing

Binaya Bhusan, Sahu (2010) Application of Dielectric Heating in Food Processing. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: Dielectric heating has vast potential applications in the food industry. The rapid and uniform heating patterns of dielectric heating are very attractive for providing safe, high quality food products. New technologies and quantity production in manufacturing practices have reduced the cost of equipment and operations. Greater control on voltage and applied field will reduce arcing and runaway heating in radiofrequency systems. Mostly previous studies on process economy have been conducted with different economic circumstances. So there is a need for updated economic analysis on radiofrequency heating that will take into account the latest technological improvements and the economic condition in today’s market scenario. The industrial potential of radiofrequency application is mainly due to its ability of higher penetration depth than Microwave with well designed applicator. The potential is even better in hybrid systems where the advantage of volumetric heating is taken into account and also coupled with conventional systems for more rapid, efficient and quality results. Though Microwave processing is quite popular in today’s industry, still some quality problem is seen in various products like baked foods. The quality can be improved by designing better equipment with variable frequency facility, cycling Microwave power, using continuous Microwave power at low intensity and combining Microwave with other processing techniques. New methods such as magnetic resonance thermal imaging, chemical markers and time temperature indicator methods which are generally used to determine the product temperature at various points during processing will be helpful for wide spread application of Microwave in operations like pasteuisation and sterilization. Microwave can be used for moisture content determination as well as in food quality control for finding Microwave heatability properties of food.
Uncontrolled Keywords: Dielectric heating, food industry, radiofrequency
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Mar 2011 06:02
Last Modified: 02 Mar 2011 06:02
URI: http://ir.cftri.com/id/eprint/9963

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