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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