Download Infrared Heating for Food and Agricultural Processing by Zhongli Pan, Griffiths Gregory Atungulu PDF

By Zhongli Pan, Griffiths Gregory Atungulu

It’s been approximately forty years because the final ebook on infrared heating for nutrition processing was once released, and meanwhile, the sphere has obvious major development in figuring out the mechanism of the infrared (IR) heating of meals items and interactions among IR radiation and meals parts. Infrared Heating for nutrients and Agricultural Processing provides the most recent purposes of IR heating expertise, concentrating on thermal processing of nutrients and agricultural products.

Coverage levels from basics to monetary merits

With an emphasis on novel software, the textual content comprises chapters that deal with such issues as:

  • Infrared heating method design
  • Drying
  • Blanching
  • Baking
  • Thawing
  • Pest management
  • Food defense development

Where appropriate, this quite simply obtainable advisor studies case reports to deal with particular business matters and the commercial advantages of IR heating. Infrared Heating for meals and Agricultural Processing is a well-organized source for nutrition processing engineers and in addition qc and protection managers in nutrition processing and nutrition production operations.

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Extra resources for Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

Example text

9 Principal absorption bands of the main food components compared with water. (From Sandu, C. 1986. Biotechnology Progress 2(3):109–119. ) 32 Infrared Heating for Food and Agricultural Processing radiation could be too high for processing food and agricultural products to maintain high quality of the products. In addition, the decrease in absorptivity and increase in transmissivity of NIR during drying could also be a problem to thin materials. As materials get dried, the shrinkage of thin materials can result in low absorption of NIR energy since most of the radiation energy can be reflected and transmitted through the thin layer.

And Almeida, M. 2005. Properties relevant to infrared heating of foods. K. ), Engineering Properties of Foods. Boca Raton, FL: CRC Press, pp. 209–235. S. 1969. Application of Infrared Radiation in Food Processing. London: Leonard Hill Books. R. 1982. A Catalog of Radiation Configuration Factors. New York: McGraw-Hill. G. 1977. Theoretical principles of infrared radiation of foodstuffs. Summary of doctoral dissertation. Moscow. V. 1978. Foodstuffs as radiation absorbing and radiation scattering objects.

Scattering by the molecules of proteins, starch, polymer particles, and so on). Scattering of radiation by suspended colloidal particles, granules of starch, plant cells, microfibrils, pigment particle, and so on. 4. Scattering of radiation by other optical inhomogeneities (capillaries and pores). 8 (Selyukov, 1968). The fact that the cellular structure of foodstuff resembles that of wood, paper, and other substances on which radiation is scattered explains the similarity of the indicated optical properties.

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