Infrared Heating for Food and Agricultural Processing

Herausgeber: Pan, Zhongli; Atungulu, Griffiths Gregory

• Broschiertes Buch

Produktbeschreibung

Infrared heating offers many advantages in food processing, such as uniform heating. Over the past two decades, researchers have made significant progress in understanding the infrared heating of food products and interactions between infrared radiation and food components. The design and efficiency of infrared emitters have also been improved. This book presents the latest applications of infrared heating technology, focusing on thermal processing of food and agricultural products. In addition to the fundamentals, the text includes chapters that address such topics as infrared heating system design, drying, blanching, baking, thawing, pest management, and food safety improvement.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 302
• Erscheinungstermin: 19. September 2019
• Englisch
• Abmessung: 234mm x 156mm x 16mm
• Gewicht: 462g
• ISBN-13: 9780367383787
• ISBN-10: 0367383780
• Artikelnr.: 57816372

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.