Infrared Heating for Food and Agricultural Processing: 1st Edition (Hardback) book cover

Infrared Heating for Food and Agricultural Processing

1st Edition

Edited by Zhongli Pan, Griffiths Gregory Atungulu

CRC Press

300 pages | 122 B/W Illus.

Purchasing Options:$ = USD
Hardback: 9781420090970
pub: 2010-07-26
$230.00
x
eBook (VitalSource) : 9780429150876
pub: 2010-07-26
from $28.98


FREE Standard Shipping!

Description

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 heating technology, focusing on thermal processing of food and agricultural products.

Coverage Ranges from Fundamentals to Economic Benefits

With an emphasis on novel application, the text includes chapters that address such topics as:

  • Infrared heating system design
  • Drying
  • Blanching
  • Baking
  • Thawing
  • Pest management
  • Food safety improvement

Where applicable, this readily accessible guide reviews case studies to address specific industrial issues and the economic benefits of IR heating. Infrared Heating for Food and Agricultural Processing is a well-organized resource for food processing engineers and also quality control and safety managers in food processing and food manufacturing operations.

Table of Contents

Fundamentals and Theory of Infrared Radiation

Soojin Jun, Kathiravan Krishnamurthy, Joseph Irudayaraj, and

Ali Demirci

Infrared Radiative Properties of Food Materials

Griffiths Gregory Atungulu and Zhongli Pan

Heat and Mass Transfer Modeling of Infrared Radiation for

Heating

Fumihiko Tanaka and Toshitaka Uchino

Emitters and Infrared Heating System Design

Ipsita Das and S.K. Das

Infrared Drying

Caleb Nindo and Gikuru Mwithiga

Combined Infrared and Hot Air Drying

Habib Kocabiyik

Combined Infrared Radiation and Freeze-Drying

Griffiths Gregory Atungulu and Zhongli Pan

Vacuum Infrared Drying

Chatchai Nimmol and Sakamon Devahastin

Infrared Dry Blanching

Zhongli Pan and Griffiths Gregory Atungulu

Infrared Baking and Roasting

Servet Gulum Sumnu and Semin Ozge Ozkoc

Infrared Radiation Heating for Food Safety Improvement

Kathiravan Krishnamurthy, Soojin Jun, Joseph Irudayaraj, and

Ali Demirci

Industrial Applications of Infrared Radiation Heating and

Economic Benefits in Food and Agricultural Processing

Belgin S. Erdoğdu, İbrahim H. Ekiz, Ferruh Erdoğdu, Griffiths

Gregory Atungulu, and Zhongli Pan

About the Series

Contemporary Food Engineering

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science