Buch, Englisch, 300 Seiten, Format (B × H): 156 mm x 235 mm, Gewicht: 566 g
Buch, Englisch, 300 Seiten, Format (B × H): 156 mm x 235 mm, Gewicht: 566 g
ISBN: 978-1-4200-9097-0
Verlag: CRC Press
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.
Zielgruppe
Professional Reference
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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.