Induction Heating of Foods
Date
2026
Journal Title
Journal ISSN
Volume Title
Publisher
CRC Press, Taylor & Francis Group
Abstract
Not provided in the uploaded chapter extract. The chapter introduces induction heating as a non-contact food-processing method based on electromagnetic induction and discusses its advantages, principles, system components, applications, energy efficiency, temperature control, and potential uses in food processing.
Description
Innovative Food Processing Techniques: Enhancing Safety, Quality, and Shelf Life
Rayees Ul Islam, Arshied Manzoor, and Z. R. Azaz Ahmad Azad (Eds.)
Keywords
Induction heating, Electromagnetic induction, Food processing, Heating technology, Energy efficiency