Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods.
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DOI: 10.1080/10408398.2022.2043820
Abstract: Infrared (IR) radiation is part of an electromagnetic spectrum between the ultraviolet and microwave regions. IR radiation impacts the surface of the food, generating heat that can be used as an efficient drying technique. Apart… read more here.
Keywords: technology; quality; food; heating emerging ... See more keywords