[{"onix":{"RecordReference":"9781420071085","NotificationType":"03","ProductIdentifier":{"ProductIDType":"15","IDValue":"9781420071085"},"DescriptiveDetail":{"ProductComposition":"00","ProductForm":"BZ","Collection":{"CollectionType":"10","TitleDetail":{"TitleType":"01","TitleElement":[{"TitleElementLevel":"02","TitleText":{"content":"Electro-technologies for food processing series"}}]}},"TitleDetail":{"TitleType":"01","TitleElement":{"TitleElementLevel":"01","PartNumber":"hardback","TitleText":{"collationkey":"","content":"Ohmic heating in food processing"}}},"Contributor":[{"SequenceNumber":"1","ContributorRole":["A01"],"PersonName":{"content":" Abdelrahim, Khalid"}},{"SequenceNumber":"2","ContributorRole":["A01"],"PersonName":{"content":" Marcotte, Michele"}},{"SequenceNumber":"3","ContributorRole":["A01"],"PersonName":{"content":" Sastry, Sudhir"}},{"SequenceNumber":"4","ContributorRole":["A01"],"PersonName":{"content":"Ramaswamy Hosahalli S."}}],"Language":[{"LanguageRole":"01","LanguageCode":"jpn","CountryCode":"JP"}],"Audience":[{"AudienceCodeType":"22","AudienceCodeValue":"00"}]},"CollateralDetail":{"TextContent":[{"TextType":"03","ContentAudience":"00","Text":"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 heating: science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It describes the importance of Ohmic technology and how to implement it in practice, addressing basic theory, principles, and applications.  Divided into nine sections, this volume covers the basics of Ohmic heating, including a historic overview and fundamental principles; electrical conductivity, its importance, factors that influence it, and data modeling; biological effects of electricity on foods and food components, including microorganisms, enzymes, proteins, carbohydrates, and fats; and Ohmic heating behavior and design parameters. The book also deals with issues in Ohmic heating equipment, Ohmic heating modeling issues, and process validation issues.\nThe authors discuss various applications of Ohmic heating applied to different classes of foods, such as muscle foods (meat, poultry, and fish), dairy products, fruits, and vegetables. They also examine commercially successful applications of food products processed by Ohmic heating and considers applications of Ohmic heating where preservation is not the main focus, for example, blanching, Ohmic thawing, and the potential for Ohmic heating for long-duration space missions."},{"TextType":"04","ContentAudience":"00","Text":"Section 1 Basics of Ohmic Heating  Overview of Ohmic Heating Sudhir K. Sastry  Why Ohmic Heating? Advantages, Applications, Technology, and Limitations Sudhir K. Sastry, Brian F. Heskitt, Sanjay S. Sarang, Romel Somavat, and Ken Ayotte  Section 2 Electrical Conductivity  Electrical Conductivity: Importance and Methods of Measurement Mohammad Reza Zareifard, Michele Marcotte, Hosahalli S. Ramaswamy, and Yousef Karimi-Zindashty  The Electrical Conductivity of Foods Mohammad Reza Zareifard, Hosahalli S. Ramaswamy, Michele Marcotte, and Yousef Karimi-Zindashty  Factors Influencing Electrical Conductivity Mohammad Reza Zareifard, Hosahalli S. Ramaswamy, Michele Marcotte, and Yousef Karimi-Zindashty  Modeling of Electrical Conductivity in the Context of Ohmic Heating Mohammad Reza Zareifard, Michele Marcotte, Hosahalli S. Ramaswamy, and Yousef Karimi-Zindashty  Section 3 Biological Effects of Electricity on Foods  Electricity Effects on Microorganisms and Enzymes Antonio Augusto Vicente, Ricardo Nuno Pereira, Thereza Christina V. Penna, and Marcos Knirsch  Effect of Ohmic Heating on Fish Proteins and Other Biopolymers Jae W. Park and Zachary H. Reed  Electrochemical Reactions during Ohmic Heating and Moderate Electric Field Processing Chaminda P. Samaranayake and Sudhir K. Sastry  Section 4 Ohmic Heating Behavior and Design Parameters  Ohmic Heating Behavior of Foods Ricardo Simpson, Erica Carevic, Romina Grancelli, and Jorge Moreno  Electrodes in Ohmic Heating Yetenayet Bekele Tola, Navneet Singh Rattan, and Hosahalli S. Ramaswamy  Energy Efficiency and Control of the Ohmic Heating Process Luc Fillaudeau and Sami Gnhimi  Section 5 Equipment for Ohmic Heating  Ohmic Heating Laboratory Units Sanjay S. Sarang, Brian F. Heskitt, and Sudhir K. Sastry  Tubular and Fluid Jet Units Sami Ghnimi, Guillaume Delaplace, and Luc Fillaudeau  Section 6 Modeling of Ohmic Heating  Modeling Basics as Applied to Ohmic Heating of Liquid and Wall Cooling Jean-Pierre Pain and Frans L. Muller  Modeling: Static vs. Continuous Systems Filiz Icier  Sensitivity Analysis of the Ohmic Heating Process Cuiren Chen, Khalid Abdelrahim, Hosahalli S. Ramaswamy, and Michele Marcotte  Section 7 Ohmic Heating as Applied to Specific Foods  Ohmic Heating of Muscle Foods (Meat, Poultry, and Fish Products) James G. Lyng  Applications of Ohmic Heating to Milk and Dairy Products Ajaypal Singh, Navneet Singh Rattan, Phani Tej Raghav Narayanapurapu, and Hosahalli S. Ramaswamy  Fruits and Vegetables Gary Tucker  Commercially Successful Applications Gary Tucker  Section 8 Other Applications and Future Uses of Ohmic Heating  Ohmic Blanching Filiz Icier and Hayriye Bozkurt  Ohmic Heating as Thawing and Tempering Technology Nadide Seyhun, Servet Gulum Sumnu, and Hosahalli S. Ramaswamy  Ohmic Heating as an Aseptic Sterilization Process for Particulate Foods Luc Fillaudeau and Legrand Alexandra  Ohmic Heating for Space Applications Sudhir K. Sastry  Ohmic Cooking of Food Mohammad M. Farid, Wei Jian Kong, and Necati Ozkan  Electrofreezing Marta Orlowska, Alain LeBail, and Michel Havet  Section 9 Process Validation  Validation of Ohmic Processing Systems Dilip I. Chandarana  Biovalidation of Ohmic Processing Systems Khalid Abdelrahim, Suzanne Tortorelli, and Cuiren Chen  Regulatory Issues Gregory J. Fleischman  Index"}]},"PublishingDetail":{"Imprint":{"ImprintName":"CRC Press, Taylor & Francis Group"},"Publisher":{"PublishingRole":"01","PublisherIdentifier":[{"PublisherIDType":"19","IDValue":"420"}],"PublisherName":""},"PublishingDate":[{"PublishingDateRole":"01","Date":""}]},"ProductSupply":{"MarketPublishingDetail":{"MarketPublishingStatus":"00","MarketPublishingStatusNote":"1;"},"SupplyDetail":{"ProductAvailability":"99"}}},"hanmoto":{"datecreated":"2019-04-19 10:29:20","dateshuppan":"2014","datemodified":"2019-04-19 10:29:20"},"summary":{"isbn":"9781420071085","title":"Ohmic heating in food processing","volume":"","series":"Electro-technologies for food processing series","publisher":"CRC Press, Taylor & Francis Group","pubdate":"2014","cover":"","author":"Abdelrahim,Khalid／著 Marcotte,Michele／著 Sastry,Sudhir／著 ほか"}}]