LAUSR

Infrared Drying of Food Materials: Recent Advances

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1 Published in 2020 at "Food Engineering Reviews"

DOI: 10.1007/s12393-020-09237-w

Abstract: Infrared (IR) radiations are an important source of energy used in the food industry for a wide range of applications such as drying, roasting, pasteurization, blanching, peeling, and removal of antinutrients from legumes. IR drying… read more here.

Keywords: materials recent; recent advances; infrared drying; drying food ... See more keywords