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CRC Press Infrared Heating for Food and Agricultural Processing: 14 (Contemporary Food Engineering)

Name: Infrared Heating for Food and Agricultural Processing: 14 (Contemporary Food Engineering)
Brand: CRC Press

Industrial Chemistry

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Product Description 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. About the Author Zhongli Pan, Griffiths Gregory Atungulu

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1420090976
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 26 July 2010
Listed Since: 23 May 2008

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CRC Press Infrared Heating for Food and Agricultural Processing: 14 (Contemporary Food Engineering)

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