Infrared Heating for Food and Agricultural Processing.

Infrared heating offers many advantages in food processing, such as uniform heating. This book presents the applications of infrared heating technology, focusing on thermal processing of food and agricultural products. It includes chapters that address topics such as infrared heating system design,...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Pan, Zhongli
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Hoboken : CRC Press, 2010.
Colección:Contemporary Food Engineering, 14.
Temas:
Radiation preservation of food.
Infrared heating.
Agricultural processing.
Farm produce > Radiation preservation.
Infrared radiation > Industrial applications.
Food Irradiation
Aliments > Irradiation.
Chauffage par rayonnement infrarouge.
Produits agricoles > Traitement.
Produits agricoles > Irradiation.
Rayonnement infrarouge > Applications industrielles.
Agricultural processing
Infrared heating
Infrared radiation > Industrial applications
Radiation preservation of food
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front cover; Contents; Series Preface; Series Editor; Preface; Editors; Contributors; Chapter 1: Fundamentals and Theory of Infrared Radiation; Chapter 2: Infrared Radiative Properties of Food Materials; Chapter 3: Heat and Mass Transfer Modeling of Infrared Radiation for Heating; Chapter 4: Emitters and Infrared Heating System Design; Chapter 5: Infrared Drying; Chapter 6: Combined Infrared and Hot Air Drying; Chapter 7: Combined Infrared Radiation and Freeze-Drying; Chapter 8: Vacuum Infrared Drying; Chapter 9: Infrared Dry Blanching; Chapter 10: Infrared Baking and Roasting.
  • Chapter 11: Infrared Radiation Heating for Food Safety ImprovementChapter 12: Industrial Applications of Infrared Radiation Heating and Economic Benefits in Food and Agricultural Processing; Index; Back cover.

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