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Infrared heating for food and agricultural processing / / editors, Zhongli Pan and Griffiths Gregory Atungulu



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Titolo: Infrared heating for food and agricultural processing / / editors, Zhongli Pan and Griffiths Gregory Atungulu Visualizza cluster
Pubblicazione: Boca Raton : , : Taylor & Francis, , 2010
Descrizione fisica: 1 online resource (302 p.)
Disciplina: 664/.0288
Soggetto topico: Radiation preservation of food
Infrared heating
Agricultural processing
Farm produce - Radiation preservation
Infrared radiation - Industrial applications
Altri autori: PanZhongli  
AtunguluGriffiths Gregory  
Note generali: A CRC title.
Nota di bibliografia: Includes bibliographical references and index.
Nota di contenuto: 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
Sommario/riassunto: 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
Titolo autorizzato: Infrared heating for food and agricultural processing  Visualizza cluster
ISBN: 1-4398-5857-8
0-429-15087-3
1-4200-9099-2
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910784930203321
Lo trovi qui: Univ. Federico II
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Serie: Contemporary food engineering.