Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/41472

TítuloThermal technologies in food processing
Autor(es)Vicente, A. A.
Machado, L.
Data2011
EditoraSpringer Verlag
RevistaEncyclopedia of Earth Sciences Series
CitaçãoMachado, L.; Vicente, A. A., Thermal technologies in food processing. In Glinski, J., Horabik, J., Lipiec, J., Encyclopedia of Agrophysics, Berlin: Springer, 2011. ISBN: 978-90-481-3584-4, 898-902
Resumo(s)[Excerpt] Introduction: Thermal processing is probably the most important process in food industry that has been used since prehistoric times, when it was discovered that heat enhanced the palatability and the life of the heat-treated food. Thermal processing comprehends the heating of foods at a defined temperature for a certain length of time. However, in some foods, the high thermotolerance of certain enzymes and microorganisms, their physical properties (e.g.,highviscosity),ortheircomponents(e.g.,solidfractions) require the application of extreme heat treatments that not only are energy intensive, but also will adversely affect the nutritional and organoleptic properties of the food. Technologies such as ohmic heating, dielectric heating (which includes microwave heating and radiofrequency heating), inductive heating, and infrared heating are available to replace, or complement, the traditional heat-dependent technologies (heating through superheated steam, hot air, hot water, or other hot liquid, being the heating achieved either through direct contact with those agents – mostly superheated steam – or through contact with a hot surface which is in turn heated by such agents). Given that the “traditional” heatdependent technologies are thoroughly described in the literature, this text will be mainly devoted to the so-called “novel” thermal technologies. (...)
TipoCapítulo de livro
URIhttps://hdl.handle.net/1822/41472
ISBN978-90-481-3584-4
DOI10.1007/978-90-481-3585-1_172
ISSN1388-4360
Versão da editorahttp://www.springer.com/life+sciences/agriculture/book/978-90-481-3584-4
AcessoAcesso restrito UMinho
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