Infrared heating for food and agricultural processing

Pan, Zhongli; Atungulu, Griffiths Gregory

Infrared heating for food and agricultural processing

2011

Pan, Zhongli | Atungulu, Griffiths Gregory

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.

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AGROVOC Keywords

infrared radiation

Bibliographic information

Published in

Contemporary food engineering (Unnumbered)

Publisher

CRC Press

Other Subjects

Infrared heating; Farm produce; Industrial applications; Radiation preservation of food; Radiation preservation; Agricultural processing

Language

English

Note

edited by Zhongli Pan, Griffiths Gregory Atungulu.

Includes bibliographical references and index.

ISBN

9781420090970, 1420090976

Type

Text; Monograph; Book; Bibliography; Book; Monograph

In AGRIS since: 2024-02-27

Modification date: 2025-07-19

Format: MODS

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Infrared heating for food and agricultural processing

2011

AGROVOC Keywords

Bibliographic information