Microwave/RF Applicators and Probes for Material Heating, Sensing, and Plasma Generation, Second Edition, encompasses the area of high-frequency applicators and probes for material interactions as an integrated science. Based on practical experience rather than entirely on theoretical concepts, and emphasizing phenomenological explanations and well-annotated figures, the book represents one of the most important resources on the topics of microwave technologies, applications of RF and microwaves in industry (industrial heating and drying), and microwave engineering. After covering the basics of field-material interactions, the book reviews and categorizes probes and applicators, demonstrates their real-world applications, and offers numerically solved examples. Readers will find valuable design rules and principles of high-frequency applicators and probes for material processing and sensing applications in this expanded edition. - Presents new information on how the interactions of electromagnetic fields with materials at high frequencies have given rise to a vast array of practical applications in industry, science, medicine, and consumer markets - Thoroughly revised and expanded edition, providing an update on the most recent trends and findings - Contains many new sections within existing chapters, along with new chapters on applicators for plasmas at microwave/RF frequencies

Interactions of electromagnetic fields with materials at high frequencies have given rise to a vast array of practical applications in industry, science, medicine, and consumer markets. Applicators or probes, which are the front end of these systems, provide the field that interacts with the material. This book takes an integrated approach to the area of high frequency applicators and probes for material interactions, providing a toolkit for those who design these devices. Particular attention is given to real-world applications and the latest developments in the area. Mathematical methods are provided as design tools, and are often simplified via curve-fitting techniques that are particularly usable by handheld calculators. Useful equations and numerically solved examples, using situations encountered in practice, are supplied. Above all, this volume is a comprehensive and useful reference where the reader can find design rules and principles of high frequency applicators and probes for material processing and sensing applications. Electronic and electrical R&D engineers, physicists, university professors and students will all find this book a valuable reference. Mehrdad Mehdizadeh is with the DuPont Company, Engineering Research & Technology Division in Wilmington, Delaware. His areas of expertise include high frequency hardware and electromagnetic methods of processing, sensing, and characterization of materials. His work and innovation in industrial, scientific, and medical applications of radio frequency and microwaves has resulted in 19 US patents and a number of publications. He earned his Ph.D. and M.S. from Marquette University (1983, 1980), and a B.S. from Sharif University of Technology (1977), all in electrical engineering. Dr. Mehdizadeh is a Senior Member of the Institute of Electrical and Electronic Engineers (IEEE ), Sigma Xi (Scientific Research Society), the International Microwave Power Institute (IMPI ), and a voting member of IEEE Standard Association. - Books in this area are usually theoretical; this book provides practical information for those who actually intend to design a system - Features real world and numerically solved examples, and curve-fitted simple equations to replace complex equations provided in typical texts - Author is a voting member of IEEE Standards Association

Microwave Technology: A Powerful Technique The first book to combine microwave-assisted heating technology and concrete technology (covering production, demolition, and recycling), Microwave-Assisted Concrete Technology: Production, Demolition and Recycling explains the underlying concepts and fundamentals involved in the microwave-assisted heating of concrete. While most books on microwave heating focus on the behavior of microwaves, this text centers on the response of materials subjected to microwaves, and specifically concentrates on materials used in the concrete industry. A ready reference for the design of microwave-based equipment, the book describes how microwave-assisted heating technology may be harnessed in the production, demolition, and recycling of concrete. It covers microwave-assisted applications, the design concepts of microwave heating systems (generators and applicators) used in microwave-assisted concrete-processing methods, and process control techniques used to monitor the condition of concrete during the heating process. Learn How to use the Microwave-Assisted Heating Process for Industry The book is written from the perspective of modern practitioners in the construction industry, and addresses the technological, scientific, and environmental issues involved in replacing conventional approaches with microwave heating. The authors categorize the applications of microwave heating in concrete technology into three areas: microwave-assisted accelerated curing of concrete, microwave-assisted selective demolition and drilling of concrete, and the microwave-assisted recycling of concrete. They discuss sustainability and the environmental impact of incorporating sustainable concrete production, demolition, and recycling using microwave-assisted heating technologies, and environmentally friendly microwave heating applications. This text covers: The basics of concrete-microwave field interactions Microwave-assisted concrete technologies for use in the production, demolition, and recycling of concrete as well as the control mechanisms required to ensure the efficiency of these methods The design of microwave heating applicators Microwave-Assisted Concrete Technology: Production, Demolition and Recycling does not require a familiarity with electromagnetism science and can be easily understood by civil engineers as well as by readers with little or no engineering background.

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and for foods with no synthetic chemical preservatives are expanding rapidly. Food businesses worldwide are innovating advanced processing and preservation technologies, including natural, bioactive preservatives to fulfill these emerging consumers’ demands. Emerging Technologies in Food Preservation discusses the innovations and advancements in food processing and preservation that have emerged over the last two decades of the 21st century. Various experts in the field examine different innovative food processing and preservation technologies, including non-thermal and minimal processing technologies, particularly those that have least destructive impact on micronutrients. Key Features: Describes the hurdles and challenges in commercialization of these novel processing technologies, including their legal ramifications on food regulations and legislations. Provides detail accounts of application of each of the novel food preservation principles, as they are applied in commercial food processing / food manufacturing lines worldwide. Features a complete account on recent developments and advancements in food preservation and processing technologies, including natural and biopreservatives Mindful of the increasing interest in alternatives to traditional thermal processing of foods and beverages, this book is a valuable reference for students, scholars, researchers, scientists, food entrepreneurs, as well as technical professionals working in food industries and associated businesses.

Revolutionize the search for sustainable industry with these biodegradable materials The search for biodegradable materials has become an increasingly essential component of the global response to climate change and the urgent need for more sustainable industrial processes. Biodegradable polymers, either synthetic or natural, have become an explosive research subject as their applications in food, medicinal, and pharmaceutical industries become more and more apparent. There is an urgent need for chemists and other professionals working in these industries to understand the range of available biopolymers and how to use them. Biopolymers in Pharmaceutical and Food Applications presents an overview of all currently-known food-safe polymers and their applications for food and pharmaceutical technology. Its grasp of recent sustainable trends in biopolymer production and distribution make it a one-stop shop for researchers and industry professionals looking to understand the future of sustainable food production, pharmaceutical and cosmetic applications. Comprehensive and accessible, it has never been timelier as a contribution to these key industries. Readers of the two volumes of Biopolymers in Pharmaceutical and Food Applications will also find: Treatment of biopolymers including collagen, chitosan, carrageenan, and more Detailed discussion of drug delivery systems incorporating plant- and animal-based biopolymers An editor with extensive research and teaching experience in biopolymer and pharmaceutical research Biopolymers in Pharmaceutical and Food Applications is ideal for polymer chemists, pharmaceutical chemists, food scientists, and any other researcher looking to work with biodegradable polymers.

Frontiers in Bioenergy and Biofuels presents an authoritative and comprehensive overview of the possibilities for production and use of bioenergy, biofuels, and coproducts. Issues related to environment, food, and energy present serious challenges to the success and stability of nations. The challenge to provide energy to a rapidly increasing global population has made it imperative to find new technological routes to increase production of energy while also considering the biosphere's ability to regenerate resources. The bioenergy and biofuels are resources that may provide solutions to these critical challenges. Divided into 25 discreet parts, the book covers topics on characterization, production, and uses of bioenergy, biofuels, and coproducts. Frontiers in Bioenergy and Biofuels provides an insight into future developments in each field and extensive bibliography. It will be an essential resource for researchers and academic and industry professionals in the energy field.