INFRARED HEATING FOR FOOD AND AGRICULTURAL PROCESSING

• Other Authors: Pan, Zhongli (edited), Atungulu, Griffiths Gregory (edited)
• Format: Book
• Language: English
• Published: Boca Raton, FL CRC Press 2011
• Series: Contemporary food engineering
• Subjects: Radiation preservation of food; Infrared heating; Farm produce > Radiation preservation; Infrared radiation > Industrial applications
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xvi, 284 pages illustrations 25 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 1420090976; 9781420090970

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.