By Zhongli Pan, Griffiths Gregory Atungulu
It’s been approximately forty years because the final e-book on infrared heating for nutrients processing used to be released, and meanwhile, the sphere has visible major growth in knowing the mechanism of the infrared (IR) heating of nutrients items and interactions among IR radiation and meals parts. Infrared Heating for nutrients and Agricultural Processing offers the newest functions of IR heating expertise, concentrating on thermal processing of foodstuff and agricultural products.
Coverage levels from basics to fiscal advantages With an emphasis on novel software, the textual content comprises chapters that deal with such issues as:
- Infrared heating method design
- Pest management
- Food protection development
Where appropriate, this conveniently obtainable advisor studies case experiences to handle particular business concerns and the industrial advantages of IR heating. Infrared Heating for meals and Agricultural Processing is a well-organized source for nutrients processing engineers and in addition qc and safeguard managers in meals processing and nutrition production operations.
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It’s been approximately forty years because the final publication on infrared heating for foodstuff processing used to be released, and meanwhile, the sphere has noticeable major growth in realizing the mechanism of the infrared (IR) heating of nutrients items and interactions among IR radiation and foodstuff parts. Infrared Heating for meals and Agricultural Processing provides the most recent purposes of IR heating expertise, concentrating on thermal processing of nutrients and agricultural items.
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Additional info for Infrared Heating for Food and Agricultural Processing
IR is absorbed more strongly than microwaves but less strongly than visible light. The result of IR absorption is heating of the tissue since it increases molecular vibrational activity. Absorptivity, too, depends on the spectral distribution of incident radiation. 11) disregards the directional dependence of emissivity or absorptivity. 4 Spectral reflectance of potato tissue is shown as a function of moisture content. 5 cm diameter. F. 2004. Combination microwave and infrared heating of foods.
Theoretical Optics. Moscow: Vyssh. Shkola. , and Demirci, A. 2009. Food Processing Operations Modeling: Design and Analysis. In Jun, S. M. ), Food Science and Technology Series, 2nd ed. Boca Raton, FL: CRC Press, pp. 113–142. B. 1962. Elements of Infrared Technology. New York: John Wiley & Sons. R. 1995. Method of processing food utilizing infra-red radiation. S. Patent 5382441. H. 1975. An analytical solution for a planar nongray medium in radiative equilibrium. Journal of Heat Transfer, C97(1), 26–32.
A) For solids: I—dielectric; II—semiconductor; III—metal. 8%; 12—enamel VL-55. Symbol l represents thickness of the layer of the sample. H. 1975. Journal of Heat Transfer, C97(1), pp. 26–32. ) 31 Infrared Radiative Properties of Food Materials 1. 7 μm (ultraviolet [UV] radiation and visible rays). 5–100 μm (middle-IR radiation [MIR] and far-IR radiation [FIR]). Changes in the rotational state correspond to wavelengths above 100 μm. Foodstuffs absorb medium-IR to far-IR energy most efficiently through stretching vibration, which leads to the radiative heating process.
Infrared Heating for Food and Agricultural Processing by Zhongli Pan, Griffiths Gregory Atungulu