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Case Studies in Novel Food Processing Technologies by F Feeherry, C Doona, K Kustin

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7

The potential of novel infrared food processing technologies: case studies of those developed at the USDA-ARS Western Region Research Center and the University of California-Davis

Z. Pan and G.G. Atungulu,     University of California-Davis, USA

Abstract:

Infrared (IR) radiation heating has been considered as an alternative to current food and agricultural processing methods for improving product quality and safety, increasing energy and processing efficiency, and reducing water and chemical usage. As part of the electromagnetic spectrum, IR has the capacity to provide high heating and heat transfer rates. This chapter reports several IR-based processing technologies that have recently been developed to take advantages of IR for the blanching ...

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