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Electro-Technologies for Food Processing Series

About the Series

This is a series of edited books involving the application of electro- technologies for various aspects of food processing, from pasteurization to sterilization, food preparation to food formulations, shelf-life extension to promoting food safety, food spoilage control to enhancing safety of foods, and from alternate to novel sources of the use of energy. Electro-magnetic technologies offer unlimited potential to processing applications in foods. Industrially, electro-technologies provide unique opportunities and advantages not necessarily found in other techniques. The book series will look at each of them in detail especially from point of view of various industrial food processing applications. Notable among novel approaches in heating and food processing techniques are microwave and radio-frequency heating, electrical resistance or ohmic heating, induction and infra-red heating applications. Use of pulsed electric fields, high frequency magnetic fields, electric shockwaves, pulsed light, UV radiation and ionizing irradiations offer potential non-thermal alternatives to food processing. Each book will be devoted to a specific area of electro-technology covering all aspects of its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, development and technology, both basic and applied.

3 Series Titles

Per Page

Novel Food Processing Effects on Rheological and Functional Properties

Novel Food Processing: Effects on Rheological and Functional Properties

1st Edition

Edited By Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, Joyce I. Boye
June 16, 2017

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional ...

Ohmic Heating in Food Processing

Ohmic Heating in Food Processing

1st Edition

Edited By Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim
December 01, 2016

Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic ...

Radio-Frequency Heating in Food Processing Principles and Applications

Radio-Frequency Heating in Food Processing: Principles and Applications

1st Edition

Edited By George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang
December 04, 2014

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 ...

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