Induction Heating of Foods
| dc.contributor.author | Asfaq, Mohammed Haris Siddiqui, Gazia Nasir | |
| dc.date.accessioned | 2026-08-25T06:43:32Z | |
| dc.date.issued | 2026 | |
| dc.description | Innovative Food Processing Techniques: Enhancing Safety, Quality, and Shelf Life Rayees Ul Islam, Arshied Manzoor, and Z. R. Azaz Ahmad Azad (Eds.) | |
| dc.description.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. | |
| dc.identifier.isbn | 978-1-032-75596-0 | |
| dc.identifier.uri | http://136.232.12.194:4000/handle/123456789/2118 | |
| dc.language.iso | en_US | |
| dc.publisher | CRC Press, Taylor & Francis Group | |
| dc.subject | Induction heating | |
| dc.subject | Electromagnetic induction | |
| dc.subject | Food processing | |
| dc.subject | Heating technology | |
| dc.subject | Energy efficiency | |
| dc.title | Induction Heating of Foods | |
| dc.type | Book chapter |