5 Infrared Drying
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Date
2010-07-26
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CRC Press
Abstract
This chapter will present the mechanism, techniques, and advantages of infrared (IR) drying
for various food and agricultural products. The propagation of IR radiation from a source
(considered as any material at a temperature above absolute zero Kelvin) to other materials
is discussed, and emphasis is placed on the subsequent transformation of the IR radiation
into thermal energy for the drying of foods. The advantages and disadvantages of IR drying
are briefly reviewed, followed by a discussion of selected applications in the processing of ...
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Infrared Heating for Food and Agricultural Processing pp.89