Infrared Heating for Food and Agricultural Processing (Paperback)

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.

General

Imprint:	Crc Press
Country of origin:	United Kingdom
Release date:	September 2019
First published:	2011
Editors:	Zhongli Pan • Griffiths Gregory Atungulu
Dimensions:	234 x 156 x 29mm (L x W x T)
Format:	Paperback
Pages:	300
ISBN-13:	978-0-367-38378-7
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-367-38378-0
Barcode:	9780367383787

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