lec_19 - ohmic heating DISCUSSION QUESTIONS 1 How are the...

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FOOD SCIENCE 4010--Lecture 19 Dielectric, ohmic and infrared heating PRINCIPLES: Microwaves heat foods by oscillating water molecules which induce friction. Radio frequency heating can be more focused on a specific location with more precise control than other types of heating. Ohmic heating is particularly effective in preserving foods with particulates. Infrared radiation affects eating quality through surface characteristics and color of the food. Thermal conductivity is the limiting factor in infrared radiation but not in dielectric or
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Unformatted text preview: ohmic heating. DISCUSSION QUESTIONS: 1. How are the two types of dielectric heating similar? How do they differ? 2. How are microwaves used to thaw foods? What are some of the products that are thawed commercially by microwaves? 3. What are the four requirements needed for ohmic heaters to be commercially successful? 4. List and describe four types of pretreatments of solid foods before ohmic heating? 5. How do black bodies and gray bodies differ from each other? Why is it important to know about these bodies?...
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