, Griffiths G. Atungulu3
, and Xuan Li2 1Processed Foods Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, CA, USA 2Department of Biological and Agricultural Engineering, University of California at Davis, Davis, CA, USA 3Food Science Department, University of Arkansas, Fayetteville, AR, USA
The food industry has the pressing need to develop and adopt novel energy-efficient, less water–intensive, and environment-friendly technologies, while at the same time delivering high-quality and safe processed food products. The use of infrared radiation heating for food and agricultural processing has emerged as a novel and sustainable ...
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