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

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By Zhongli Pan, Griffiths Gregory Atungulu

It’s been approximately forty years because the final booklet on infrared heating for meals processing used to be released, and meanwhile, the sphere has visible major development in knowing the mechanism of the infrared (IR) heating of nutrition items and interactions among IR radiation and nutrients elements. Infrared Heating for meals and Agricultural Processing provides the newest purposes of IR heating expertise, targeting thermal processing of meals and agricultural products.

Coverage levels from basics to fiscal merits With an emphasis on novel software, the textual content comprises chapters that handle such subject matters as:

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

Where appropriate, this effortlessly obtainable consultant experiences case stories to deal with particular business concerns and the commercial merits of IR heating. Infrared Heating for foodstuff and Agricultural Processing is a well-organized source for nutrients processing engineers and in addition qc and defense managers in nutrients processing and nutrition production operations.

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Additional resources for Infrared Heating for Food and Agricultural Processing

Sample text

1995. Handbook of Military Infrared Technology. 0. The dashed line in (a) is for NaCl solution and for water from the Black Sea. V. 1978. In Physical Principles of Infrared Irradiation of Foodstuffs. Washington, DC: Hemisphere Publishing Corporation. ) their inclusion in radiative heat transfer analysis would make it worse and probably lead to results of no practical significance in food processing. To some extent, data on wavelength dependence of food properties are scant. Wavelength dependence of food properties is called spectral properties.

In Physical Principles of Infrared Irradiation of Foodstuffs. Washington, DC: Hemisphere Publishing Corporation, 1–24. P. 1977. Methods of investigating the spreading of the effective cross section in the case of directional irradiation of absorbing and scattering substances. –Fiz. , 32(2), pp. 264–269. P. 1996. Introduction to Heat Transfer. New York: John Wiley & Sons. V. 1969. Optics of Scattering Media. Minsk: Nauka i Tekhnika. , and Irudayaraj, J. 2003a. Selective far infrared heating system—Design and analysis (Part 1).

1976. 22nd European Meeting of Meat Research Workers. Paper 15. , and F. W. Sosulski. 1998. Cooking characteristics of split peas treated with infrared heat. Transactions of the ASAE 41(3): 715–720. Decareau, R. V. 1985. Microwaves in the Food Processing Industry. Orlando, FL: Academic Press. Fasina, O. , R. T. Tyler, M. D. Pickard, and G. H. Zheng. 1999. Infrared heating of hulless and pearled barley. Journal of Food Processing and Preservation 23: 135–151. Freeman, N. K. 1957. Infrared spectroscopy of serum lipids.

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