Physical Principles of Infrared Irradiation of Foodstuffs

This book explains the physical principles of infrared irradiation and how they should be applied in the thermal processing of foodstuffs. Knowledge of the principles governing the transfer of radiant energy in multilayered systems is necessary to carry out this process. The authors outline these principles, along with the principles of mutual effect of transfer of radiant energy and heat and mass transfer during infrared irradiation. These bases lay the foundation for designing control systems for various technological processes in the food industry such as desiccation, baking, frying, blanching, curing and pasteurization. The book presents an up-to-date review of work done in the field of thermal processing of foodstuffs in both the Soviet Union and abroad.