Infrared Heating for Food and Agricultural Processing (eBook, ePUB)

Redaktion: Pan, Zhongli; Atungulu, Griffiths Gregory

• Format: ePub

Produktbeschreibung

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 Processin

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 300
• Erscheinungstermin: 26. Juli 2010
• Englisch
• ISBN-13: 9781439858578
• Artikelnr.: 40067209

Autorenporträt

Zhongli Pan, Griffiths Gregory Atungulu

Inhaltsangabe

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.