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Infrared heating for food & agricultural processing (Contemporary food engineering) Contemporary Food Engineering Series

Langue : Anglais

Coordonnateurs : Pan Zhongli, Atungulu Griffiths Gregory

Couverture de l’ouvrage Infrared heating for food & agricultural processing (Contemporary food engineering)
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.
Fundamentals and Theory of Infrared Radiation. Radiation Adsorption Properties of Food Materials. Heat and Mass Transfer Modeling. Emitters and Infrared Heating System Design. Infrared Drying. Combined Infrared and Hot Air Drying. Combined Infrared and Freeze Drying. Vacuum Infrared Drying. Combined Infrared and Microwave. Blanching. Baking. Thawing. Pest Management. Food Safety Improvement.
Food processing engineers.

Date de parution :

Ouvrage de 450 p.

15.6x23.5 cm

Disponible chez l'éditeur (délai d'approvisionnement : 13 jours).

194,09 €

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