1st Edition
Infrared Heating for Food and Agricultural Processing
300 Pages
by
CRC Press
300 Pages
by
CRC Press
300 Pages
by
CRC Press
Also available as eBook on:
It’s been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen significant progress in understanding the mechanism of the infrared (IR) heating of food products and interactions between IR radiation and food components. Infrared Heating for Food and Agricultural Processing presents the latest applications of IR... Read more
Fundamentals and Theory of Infrared Radiation. Infrared Radiative Properties of Food Materials. Heat and Mass Transfer Modeling of Infrared Radiation for Heating. Emitters and Infrared Heating System Design. Infrared Drying. Combined Infrared and Hot Air Drying. Combined Infrared Radiation and Freeze-Drying. Vacuum Infrared Drying. Infrared Dry Blanching. Infrared Baking and Roasting. Infrared Radiation Heating for Food Safety Improvement. Industrial Applications of Infrared Radiation Heating and Economic Benefits in Food and Agricultural Processing.
Biography
Zhongli Pan, Griffiths Gregory Atungulu
