{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,17]],"date-time":"2025-10-17T13:38:27Z","timestamp":1760708307808,"version":"3.40.3"},"publisher-location":"Dordrecht","reference-count":34,"publisher":"Springer Netherlands","isbn-type":[{"type":"print","value":"9789048135844"},{"type":"electronic","value":"9789048135851"}],"license":[{"start":{"date-parts":[[2011,1,1]],"date-time":"2011-01-01T00:00:00Z","timestamp":1293840000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2011]]},"DOI":"10.1007\/978-90-481-3585-1_172","type":"book-chapter","created":{"date-parts":[[2011,6,21]],"date-time":"2011-06-21T10:25:51Z","timestamp":1308651951000},"page":"898-902","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Thermal Technologies in Food Processing"],"prefix":"10.1007","author":[{"given":"Ant\u00f3nio A.","family":"Vicente","sequence":"first","affiliation":[]},{"given":"Lu\u00eds F.","family":"Machado","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2014,8,28]]},"reference":[{"key":"172_CR1937","first-page":"174","volume":"1","author":"WH Cathcart","year":"1947","unstructured":"Cathcart, W. H., Parker, J. J., and Beattie, H. G., 1947. The treatment of packaged bread with high frequency heat. Food Technology, 1, 174\u2013177.","journal-title":"Food Technology"},{"key":"172_CR1938","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1080\/16070658.1982.11689260","volume":"17","author":"SC Chen","year":"1982","unstructured":"Chen, S. C., Shen, Z. Y., Fu, C. S., and Wu, D., 1982. The development of microwave power applications in China. Journal of Microwave Power, 17, 11\u201315.","journal-title":"Journal of Microwave Power"},{"key":"172_CR1939","first-page":"95","volume-title":"Proceedings of 33rd Microwave Power Symposium","author":"JW Cresko","year":"1998","unstructured":"Cresko, J. W., and Anantheswaran, R. C., 1998. Dielectric drying and roasting for food manufacturing. In Proceedings of 33rd Microwave Power Symposium. Chicago, pp. 95\u201398."},{"key":"172_CR1940","volume-title":"Pasteurization and Sterilization. Microwaves in the Food Processing Industry","author":"RV Decareau","year":"1985","unstructured":"Decareau, R. V., 1985. Pasteurization and Sterilization. Microwaves in the Food Processing Industry. Orlando: Academic."},{"key":"172_CR1941","doi-asserted-by":"crossref","DOI":"10.1201\/NOE0849308871","volume-title":"Food Processing Technology: Principles and Practice","author":"PJ Fellows","year":"2000","unstructured":"Fellows, P. J., 2000. Food Processing Technology: Principles and Practice, 2nd edn. Cambridge: Woodhead Publishing.","edition":"2"},{"key":"172_CR1942","first-page":"45","volume":"23","author":"K Itoh","year":"1986","unstructured":"Itoh, K., 1986. Drying of vegetable by far infrared radiation. Shokuhin Kikai Souchi, 23, 45\u201353.","journal-title":"Shokuhin Kikai Souchi"},{"key":"172_CR1943","first-page":"28","volume":"20","author":"T Ishi","year":"1985","unstructured":"Ishi, T., 1985. Possibility of far infrared radiation to food processing. Food Processing (Shokuhin To Kaihatu), 20, 28\u201331.","journal-title":"Food Processing (Shokuhin To Kaihatu)"},{"key":"172_CR1944","first-page":"32","volume":"42","author":"Y Kimura","year":"1999","unstructured":"Kimura, Y., 1999. Far infrared roasting of lumps of unprocessed \u201cNori\u201d, edible seaweed. The Food Industry (Shokuhin Kogyo), 42, 32\u201337.","journal-title":"The Food Industry (Shokuhin Kogyo)"},{"key":"172_CR1945","first-page":"161","volume":"1","author":"TP Kinn","year":"1947","unstructured":"Kinn, T. P., 1947. Basic theory and limitations of high frequency heating equipment. Food Technology, 1, 161\u2013173.","journal-title":"Food Technology"},{"key":"172_CR1946","first-page":"29","volume":"42","author":"T Kino","year":"1999","unstructured":"Kino, T., 1999. Application of far-infrared heating on roasting of coffee beans. The Food Industry (Shokuhin Kogyo), 42, 29\u201338.","journal-title":"The Food Industry (Shokuhin Kogyo)"},{"key":"172_CR1947","first-page":"52","volume":"42","author":"K Kiyohira","year":"1999","unstructured":"Kiyohira, K., and Yoneda, T., 1999. Rice cookie baking machines and chikuwa baking machines. The Food Industry (Shokuhin Kogyo), 42, 52\u201361.","journal-title":"The Food Industry (Shokuhin Kogyo)"},{"key":"172_CR1948","first-page":"53","volume":"27","author":"T Kutsunai","year":"1988","unstructured":"Kutsunai, T., 1988. Heating equipment for oyster by far infrared radiation. Japan Food Science, 27, 53\u201356.","journal-title":"Japan Food Science"},{"key":"172_CR1949","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1002\/9780470697849.ch9","volume-title":"Food Biodeterioration and Preservation","author":"C Leadley","year":"2008","unstructured":"Leadley, C., 2008. Novel commercial preservation methods. In Tucker, G. S. (ed.), Food Biodeterioration and Preservation. Oxford: Blackwell Publishing, pp. 211\u2013244."},{"key":"172_CR1950","unstructured":"Mans, J., and Swientek, B., 1993. Electrifying progress in aseptic technology - food processing - food plant ideas. Prepared Foods Magazine, http:\/\/fin\/\/rticles.com\/p\/articles\/mi_m3289\/is_n9_v162\/ai_14462699\/."},{"key":"172_CR1951","volume-title":"Industrial Microwave Heating","author":"AC Metaxas","year":"1983","unstructured":"Metaxas, A. C., and Meredith, R. J., 1983. Industrial Microwave Heating. London: Polu Pelegrinus Ltd."},{"key":"172_CR1952","first-page":"252","volume":"1","author":"JC Moyer","year":"1947","unstructured":"Moyer, J. C., and Stotz, E., 1947. The blanching of vegetables by electronics. Food Technology, 1, 252\u2013257.","journal-title":"Food Technology"},{"key":"172_CR1953","first-page":"46","volume":"42","author":"A Nakamura","year":"1999","unstructured":"Nakamura, A., 1999. Far-infrared heating and heating process in bread baking. The Food Industry (Shokuhin Kogyo), 42, 46\u201351.","journal-title":"The Food Industry (Shokuhin Kogyo)"},{"key":"172_CR1954","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1046\/j.1365-2621.2001.00420.x","volume":"36","author":"F Oladiran","year":"2001","unstructured":"Oladiran, F., Tyer, B., Pickad, M., Zhen, G. H., and Wang, N., 2001. Effect of infrared heating on the properties of legume seeds. International Journal of Food Science and Technology, 36, 79\u201380.","journal-title":"International Journal of Food Science and Technology"},{"key":"172_CR1955","volume-title":"ASAE Annual International Meeting","author":"V Orsat","year":"1999","unstructured":"Orsat, V., Bai, L., and Raghavan, G. S. V., 1999. Radio-frequency pasteurization of ham to enhance shelf life in vacuum packaging. In ASAE Annual International Meeting. Toronto: Paper No. 996091."},{"issue":"6","key":"172_CR1956","doi-asserted-by":"crossref","first-page":"587","DOI":"10.1080\/10408690390251129","volume":"43","author":"P Piyasena","year":"2003","unstructured":"Piyasena, P., Dussault, C., Koutchma, T., Ramaswamy, H., and Awuah, G., 2003. Radio frequency heating of foods: principles and applications and related properties \u2013 a review. Critical Reviews in Food Sciences and Nutrition, 43(6), 587\u2013606.","journal-title":"Critical Reviews in Food Sciences and Nutrition."},{"key":"172_CR1957","first-page":"1","volume-title":"FactSheet Extension","author":"R Ramaswamy","year":"2005","unstructured":"Ramaswamy, R., Jin, T., Balasubramaniam, V. M., and Zhang, H., 2005. Pulsed electric field processing. In FactSheet Extension, FSE-2-05, pp. 1-3."},{"key":"172_CR1958","first-page":"567","volume-title":"Handbook of Industrial Drying","author":"C Ratti","year":"1995","unstructured":"Ratti, C., and Mujumdar, A. S., 1995. Infrared drying. In Mujumdar, A. S. (ed.), Handbook of Industrial Drying. New York: Marcel Dekker, pp. 567\u2013588."},{"key":"172_CR1959","unstructured":"Raztek Corporation, 2009. url: http:\/\/www\/\/aztek.com\/."},{"key":"172_CR1960","first-page":"92","volume":"41","author":"U Rosenberg","year":"1987","unstructured":"Rosenberg, U., and B\u00f6gl, W., 1987. Microwave pasteurization, sterilization, blanching and pest control in the food industry. Food Technology, 41, 92\u201399.","journal-title":"Food Technology"},{"key":"172_CR1961","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1533\/9781855736610.3.163","volume-title":"Thermal Technologies in Food Processing","author":"AT Rowley","year":"2001","unstructured":"Rowley, A. T., 2001. Radio frequency heating. In Richardson, P. (ed.), Thermal Technologies in Food Processing. Cambridge: Woodhead Publishing, pp. 163\u2013177."},{"key":"172_CR1962","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1533\/9781855736658.2.407","volume-title":"The Nutrition Handbook for Food Processors","author":"R Ruan","year":"2002","unstructured":"Ruan, R., Ye, X., Chen, P., Doona, C., and Taub, I., 2002. Ohmic heating. In Henry, C. J. K., and Chapman, C. (eds.), The Nutrition Handbook for Food Processors. Boca Raton, FL: CRC Press, pp. 407\u2013422."},{"key":"172_CR1963","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1111\/j.1365-2621.1966.tb01805.x","volume":"1","author":"HR Sanders","year":"1966","unstructured":"Sanders, H. R., 1966. Dielectric thawing of meat and meat products. Journal of Food Technology, 1, 183\u2013192.","journal-title":"Journal of Food Technology"},{"key":"172_CR1964","first-page":"785","volume-title":"Engineering and Food for the 21st Century","author":"SK Sastry","year":"2002","unstructured":"Sastry, S. K., Yousef, A., Cho, H. Y., Unal, R., Salengke, S., Wang, W. C., Lima, M., Kulshrestha, S., Wongsa-Ngasri, P., and Sensoy, I., 2002. Ohmic heating and moderate electric field (MEF) processing. In Welti-Chanes, J., Barbosa-Canovas, G. V., and Aguilera, J. M. (eds.), Engineering and Food for the 21st Century, Boca Raton, FL: CRC Press, pp. 785\u2013794."},{"key":"172_CR1965","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1016\/S0260-8774(01)00029-2","volume":"51","author":"PS Sheridan","year":"2002","unstructured":"Sheridan, P. S., and Shilton, N. C., 2002. Analysis of yield while cooking beefburger patties using far infrared radiation. Journal of Food Engineering, 51, 3\u201311.","journal-title":"Journal of Food Engineering"},{"key":"172_CR1966","first-page":"18","volume":"42","author":"T Takeo","year":"1999","unstructured":"Takeo, T., 1999. Firing and roasting of green tea. The Food Industry (Shokuhin Kogyo), 42, 18\u201324.","journal-title":"The Food Industry (Shokuhin Kogyo)"},{"key":"172_CR1967","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodchem.2004.08.037","volume":"93","author":"X Tang","year":"2005","unstructured":"Tang, X., Cronin, D. A., and Brunton, N. P., 2005. The effect of radio frequency heating on chemical, physical and sensory aspects of quality in Turkey breast rolls. Food Chemistry, 93, 1\u20137.","journal-title":"Food Chemistry"},{"key":"172_CR1968","first-page":"10","volume":"29","author":"T Tokunaga","year":"1987","unstructured":"Tokunaga, T., 1987. Drying of marine products by far-infrared rays. New Food Industry, 29, 10\u201315.","journal-title":"New Food Industry"},{"key":"172_CR1969","doi-asserted-by":"crossref","first-page":"486","DOI":"10.1016\/j.cep.2006.06.017","volume":"46","author":"L-J Wang","year":"2007","unstructured":"Wang, L. -J., Li, D., Tatsumi, E., Liu, Z. -S., Chen, X. D., and Li, L.-T., 2007. Application of two-stage ohmic heating to tofu processing. Chemical Engineering and Processing, 46, 486\u2013490.","journal-title":"Chemical Engineering and Processing"},{"key":"172_CR1970","doi-asserted-by":"crossref","first-page":"475","DOI":"10.1016\/j.ifset.2004.07.004","volume":"5","author":"Q Zhong","year":"2004","unstructured":"Zhong, Q., Sandeep, K. P., and Swartzel, K. R., 2004. Continuous flow radio frequency heating of particulate foods. Innovative Food Science and Emerging Technologies, 5, 475\u2013483.","journal-title":"Innovative Food Science and Emerging Technologies"}],"container-title":["Encyclopedia of Earth Sciences Series","Encyclopedia of Agrophysics"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/978-90-481-3585-1_172","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,3,6]],"date-time":"2025-03-06T12:36:11Z","timestamp":1741264571000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/978-90-481-3585-1_172"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2011]]},"ISBN":["9789048135844","9789048135851"],"references-count":34,"URL":"https:\/\/doi.org\/10.1007\/978-90-481-3585-1_172","relation":{},"ISSN":["1388-4360","1871-756X"],"issn-type":[{"type":"print","value":"1388-4360"},{"type":"electronic","value":"1871-756X"}],"subject":[],"published":{"date-parts":[[2011]]},"assertion":[{"value":"28 August 2014","order":1,"name":"first_online","label":"First Online","group":{"name":"ChapterHistory","label":"Chapter History"}}]}}