Infrared Heating for Food and Agricultural Processing
Coordonnateurs : Pan Zhongli, Atungulu Griffiths Gregory
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.
Coverage Ranges from Fundamentals to Economic Benefits With an emphasis on novel application, the text includes chapters that address such topics as:
- Infrared heating system design
- Drying
- Blanching
- Baking
- Thawing
- Pest management
- Food safety improvement
Where applicable, this readily accessible guide reviews case studies to address specific industrial issues and the economic benefits of IR heating. Infrared Heating for Food and Agricultural Processing is a well-organized resource for food processing engineers and also quality control and safety managers in food processing and food manufacturing operations.
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.
Date de parution : 09-2019
15.6x23.4 cm
Date de parution : 08-2010
Ouvrage de 450 p.
15.6x23.4 cm
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Prix indicatif 250,90 €
Ajouter au panierThèmes d’Infrared Heating for Food and Agricultural Processing :
Mots-clés :
IR Heating; Moisture Content; IR Drying; Hot Air Drying; Rough Rice; LWT Food Science; Drying Rate; Food Engineering; Natural Gas; Ir Emitters; Convective Hot Air Drying; Heat Loss; Dried Banana Slices; Banana Slices; Apple Slices; Residual PPO Activity; MC; NIR Radiation; Onion Slices; Strawberry Slices; Thickness Shrinkage; Radiative Heat Transfer; Infrared Radiation Heating; Energy Balance; LPSSD