Infrared heating for food and agricultural processing / / editors, Zhongli Pan and Griffiths Gregory Atungulu |
Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , 2010 |
Descrizione fisica | 1 online resource (302 p.) |
Disciplina | 664/.0288 |
Altri autori (Persone) |
PanZhongli
AtunguluGriffiths Gregory |
Collana | Contemporary food engineering series |
Soggetto topico |
Radiation preservation of food
Infrared heating Agricultural processing Farm produce - Radiation preservation Infrared radiation - Industrial applications |
Soggetto genere / forma | Electronic books. |
ISBN |
1-4398-5857-8
0-429-15087-3 1-4200-9099-2 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
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 |
Record Nr. | UNINA-9910459275703321 |
Boca Raton : , : Taylor & Francis, , 2010 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Infrared heating for food and agricultural processing / / editors, Zhongli Pan and Griffiths Gregory Atungulu |
Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , 2010 |
Descrizione fisica | 1 online resource (302 p.) |
Disciplina | 664/.0288 |
Altri autori (Persone) |
PanZhongli
AtunguluGriffiths Gregory |
Collana | Contemporary food engineering series |
Soggetto topico |
Radiation preservation of food
Infrared heating Agricultural processing Farm produce - Radiation preservation Infrared radiation - Industrial applications |
ISBN |
1-4398-5857-8
0-429-15087-3 1-4200-9099-2 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
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 |
Record Nr. | UNINA-9910784930203321 |
Boca Raton : , : Taylor & Francis, , 2010 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Infrared heating for food and agricultural processing / / edited by Zhongli Pan, Griffiths Gregory Atungulu |
Edizione | [1st ed.] |
Pubbl/distr/stampa | Boca Raton, FL, : Taylor & Francis, 2010 |
Descrizione fisica | 1 online resource (302 p.) |
Disciplina | 664/.0288 |
Altri autori (Persone) |
PanZhongli
AtunguluGriffiths Gregory |
Collana | Contemporary food engineering series |
Soggetto topico |
Radiation preservation of food
Infrared heating Agricultural processing Farm produce - Radiation preservation Infrared radiation - Industrial applications |
ISBN |
1-4398-5857-8
0-429-15087-3 1-4200-9099-2 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
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 |
Record Nr. | UNINA-9910821153603321 |
Boca Raton, FL, : Taylor & Francis, 2010 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|