Infrared Heating
Author:
Publisher
Elsevier
Reference59 articles.
1. Modeling far infrared drying of rough rice;Afzal;Journal of Microwave Power and Electromagnetic Energy,1997
2. Diffusion in potato during far infrared radiation drying;Afzal;Journal of Food Engineering,1998
3. Some fundamental attributes of far infrared radiation drying of potato;Afzal;Drying Technology,1999
4. Modeling Infrared and Combination Infrared-microwave Heating of Foods in an Oven;Almeida,2005
5. Effectiveness of sanitizers, dry heat, hot water, and gas catalytic infrared heat treatments to inactivate Salmonella on almonds;Bari;Foodborne Pathogens and Disease,2009
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4. Development of effluent‐free dry‐peeling method for shallots (Allium cepa L. aggregatum): Spectral characterization of mid and long infrared peak wavelengths for maximizing the peeling performance;Journal of Food Science;2023-02-16
5. Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods;Critical Reviews in Food Science and Nutrition;2022-02-28
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