Microwave technology for food applications
| dc.rights.license | open | en_US |
| dc.contributor.author | ANGOY, Alice | |
| dc.contributor.author | BRIANCEAU, Sylène | |
| dc.contributor.author | CHABRIER, François | |
| dc.contributor.author | GINISTY, Pascal | |
| hal.structure.identifier | Institut de Mécanique et d'Ingénierie [I2M] | |
| dc.contributor.author | JOMAA, Wahbi
IDREF: 107965917 | |
| dc.contributor.author | ROCHAS, Jean-François | |
| hal.structure.identifier | Institut de Mécanique et d'Ingénierie [I2M] | |
| dc.contributor.author | SOMMIER, Alain | |
| hal.structure.identifier | Institut de Mécanique et d'Ingénierie [I2M] | |
| dc.contributor.author | VALAT, Marc
IDREF: 177986336 | |
| dc.date.accessioned | 2021-08-30T12:16:33Z | |
| dc.date.available | 2021-08-30T12:16:33Z | |
| dc.date.issued | 2019-01-01 | |
| dc.identifier.isbn | 978-0-12-815353-6 | en_US |
| dc.identifier.uri | oai:crossref.org:10.1016/b978-0-12-815353-6.00017-3 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/110254 | |
| dc.description.abstractEn | This chapter aims at introducing basic features of dielectric heating and to present the applications in the food industry. Based on a literature survey of recent works, many examples are given to highlight the main advantages of the microwave (MW) technology in food processing. The case of most processes involving heating is addressed. From another point of view, the environmental impacts, regulations, and safety aspects are discussed. Little data concerning the environmental impact of dielectric heating in the food industry are available. Therefore beyond assessing some particular points, a general methodology is presented which should be followed to obtain reliable results. Finally, some industrial examples are presented and future trends for the MW technique are given. | |
| dc.language.iso | EN | en_US |
| dc.publisher | Elsevier | en_US |
| dc.source | crossref | |
| dc.source.title | Green Food Processing Techniques | en_US |
| dc.subject.en | Microwave | |
| dc.subject.en | food processing | |
| dc.subject.en | green processing | |
| dc.subject.en | novel technology | |
| dc.subject.en | environmental impact | |
| dc.subject.en | food quality | |
| dc.title.en | Microwave technology for food applications | |
| dc.type | Chapitre d'ouvrage | en_US |
| dc.identifier.doi | 10.1016/b978-0-12-815353-6.00017-3 | en_US |
| dc.subject.hal | Sciences de l'ingénieur [physics]/Matériaux | |
| bordeaux.page | 455-498 | en_US |
| bordeaux.hal.laboratories | Institut de Mécanique et d’Ingénierie de Bordeaux (I2M) - UMR 5295 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | CNRS | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.institution | Arts et Métiers | en_US |
| bordeaux.inpress | non | en_US |
| bordeaux.import.source | dissemin | |
| hal.identifier | hal-03432145 | |
| hal.version | 1 | |
| hal.date.transferred | 2021-11-17T09:10:31Z | |
| hal.export | true | |
| workflow.import.source | dissemin | |
| dc.rights.cc | Pas de Licence CC | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.btitle=Green%20Food%20Processing%20Techniques&rft.date=2019-01-01&rft.spage=455-498&rft.epage=455-498&rft.au=ANGOY,%20Alice&BRIANCEAU,%20Syl%C3%A8ne&CHABRIER,%20Fran%C3%A7ois&GINISTY,%20Pascal&JOMAA,%20Wahbi&rft.isbn=978-0-12-815353-6&rft.genre=unknown |
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