Recent Trends and Developments in Infrared Heating in Food Processing
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2010.508138
Reference123 articles.
1. Effect of Infrared Heat Processing on Rehydration Rate and Cooking of Phaseolus vulgaris (Var. Pinto)
2. Energy and quality aspects during combined FIR-convection drying of barley
3. Simulation of moisture changes in barley during far infrared radiation drying
4. Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves
5. Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties
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