1st Edition

Infrared Heating for Food and Agricultural Processing

Edited By Zhongli Pan, Griffiths Gregory Atungulu Copyright 2011
    300 Pages
    by CRC Press

    300 Pages
    by CRC Press

    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.

    Fundamentals and Theory of Infrared Radiation. Infrared Radiative Properties of Food Materials. Heat and Mass Transfer Modeling of Infrared Radiation for Heating. Emitters and Infrared Heating System Design. Infrared Drying. Combined Infrared and Hot Air Drying. Combined Infrared Radiation and Freeze-Drying. Vacuum Infrared Drying. Infrared Dry Blanching. Infrared Baking and Roasting. Infrared Radiation Heating for Food Safety Improvement. Industrial Applications of Infrared Radiation Heating and Economic Benefits in Food and Agricultural Processing.

    Biography

    Zhongli Pan, Griffiths Gregory Atungulu