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 Processin
eBook - PDF
Infrared Heating for Food and Agricultural Processing
- 302 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Infrared Heating for Food and Agricultural Processing
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Table of contents
- 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 Improvement
- Chapter 12: Industrial Applications of Infrared Radiation Heating and Economic Benefits in Food and Agricultural Processing
- Index
- Back cover
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Yes, you can access Infrared Heating for Food and Agricultural Processing by Zhongli Pan, Griffiths Gregory Atungulu in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.