INFRARED HEATING FOR FOOD AND AGRICULTURAL PROCESSING

INFRARED HEATING FOR FOOD AND AGRICULTURAL PROCESSING

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 component...

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Bibliographic Details
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.
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245 0 0 |a INFRARED HEATING FOR FOOD AND AGRICULTURAL PROCESSING  |c Edited by Zhongli Pan, Griffiths Gregory Atungulu 
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490 1 # |a Contemporary food engineering 
504 # # |a Includes bibliographical references and index 
520 # # |a 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. 
650 # 0 |a Radiation preservation of food 
650 # 0 |a Infrared heating 
650 # 0 |a Farm produce  |x Radiation preservation 
650 # 0 |a Infrared radiation  |x Industrial applications 
700 1 # |a Pan, Zhongli  |e edited 
700 1 # |a Atungulu, Griffiths Gregory  |e edited 
830 # 0 |a Contemporary food engineering 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=441441 

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