Microwave and Radio Frequency Heating in Food and Beverages

Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product).

「微波和射頻加熱在食品和飲料中」討論了基於電磁和電技術的先進加熱技術，包括輻射或微波（MW）介電加熱、射頻（RF）或電容介電加熱、紅外線（IR）加熱、歐姆和磁感應加熱。與傳統系統不同，傳統系統中熱能從熱介質轉移到較冷的產品，導致溫度梯度大，電加熱涉及將電磁能量直接轉移到產品中，由於水分子和帶電離子之間的摩擦作用產生體積加熱（即在產品內部產生熱量）。