Infrared Heating in Food Drying: An Overview
作者： Muhmmed Hussain Riadh , Siti Anom Binti Ahmad , Mohd Hamiruce Marhaban , Azura Che Soh
DOI: 10.1080/07373937.2014.951124
关键词:
摘要: This article aims to review and analyze the aspects characteristics related infrared food drying. Indeed, with a of 100 relevant publications all dealing drying, this notes that drying has several advantages over other common methods. Shorter time, better final dried product quality, more energy savings in process are revealed as most important convective heat Infrared dryers can also be easily combined methods such hot air, microwave, vibration, vacuum. clearly shows using heating for purposes become popular last decade its application industrial different foodstuffs been employed widely.
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