Radio-Frequency Heating in Food Processing

Radio-Frequency Heating in Food Processing

Author: George B. Awuah

Publisher: CRC Press

Published: 2014-12-04

Total Pages: 414

ISBN-13: 1439837058

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Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have


Radio-frequency Dielectric Drying of Short Lengths of Northern Red Oak

Radio-frequency Dielectric Drying of Short Lengths of Northern Red Oak

Author: William Turner Simpson

Publisher:

Published: 1980

Total Pages: 10

ISBN-13:

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Northern red oak boards, 1 inch thick by 4 inches wide by 24 inches long, were dried from an initial moisture content of approximately 80 percent of various final moisture contents by radiofrequency electrical energy. Drying occurred rapidly above the fiber saturation point, but slowed down considerably below this moisture content. With the drying system used in this investigation, the average moisture content could be reduced in 15 minutes from 80 to 25 percent. However, the level of degrade in boards dried to 25 percent or below was probably too high for many oak products in which honeycomb is an important defect. The results did suggest that radiofrequency drying has some potential as a predrying process to be followed by lower temperature drying. (Author).


Popular Mechanics

Popular Mechanics

Author:

Publisher:

Published: 1946-04

Total Pages: 298

ISBN-13:

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Popular Mechanics inspires, instructs and influences readers to help them master the modern world. Whether it’s practical DIY home-improvement tips, gadgets and digital technology, information on the newest cars or the latest breakthroughs in science -- PM is the ultimate guide to our high-tech lifestyle.