Infrared Heating for Food and Agricultural Processing
Language: English
Published by Taylor & Francis Group, 2010
- Hardcover
- New
Seller: Books Puddle, Woodside, NY, U.S.A.Books Puddle
AbeBooks seller since November 22, 2018
Condition: New
US$ 398.91
Quantity: 3 available
Add to basketItem description from seller
pp. xvi + 284.
Seller Inventory # 261096698
- Title
- Infrared Heating for Food and Agricultural Processing
- Publisher
- Taylor & Francis Group
- Publication year
- 2010
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1420090976
- ISBN 13
- 9781420090970
- Series
- Book 11 of 59: Contemporary Food Engineering
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.
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Books Puddle
Woodside, NY, U.S.A.
AbeBooks seller since November 22, 2018
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