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Infrared Heating for Food and Agricultural Processing de Zhongli Pan

Infrared Heating for Food and Agricultural Processing

Editat de Zhongli Pan, Griffiths Gregory Atungulu
en Limba Engleză Paperback – 19 sep 2019
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.
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Specificații

ISBN-13: 9780367383787
ISBN-10: 0367383780
Pagini: 300
Dimensiuni: 156 x 234 x 20 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press

Public țintă

Professional Reference

Cuprins

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.

Notă biografică

Zhongli Pan, Griffiths Gregory Atungulu

Descriere

Infrared heating offers many advantages in food processing, such as uniform heating. Over the past two decades, researchers have made significant progress in understanding the infrared heating of food products and interactions between infrared radiation and food components. The design and efficiency of infrared emitters have also been improved. This book presents the latest applications of infrared heating technology, focusing on thermal processing of food and agricultural products. In addition to the fundamentals, the text includes chapters that address such topics as infrared heating system design, drying, blanching, baking, thawing, pest management, and food safety improvement.