5 Infrared Drying

dc.contributor.author	Gikuru, Mwithiga
dc.contributor.author	Nindo, Caleb
dc.date.accessioned	2015-07-09T09:06:34Z
dc.date.available	2015-07-09T09:06:34Z
dc.date.issued	2010-07-26
dc.identifier.citation	Infrared Heating for Food and Agricultural Processing pp.89	en_US
dc.identifier.uri	http://books.google.co.ke/books?hl=en&lr=&id=mArLBQAAQBAJ&oi=fnd&pg=PA89&dq=info:wj9a9sfmOZwJ:scholar.google.com&ots=_ba8pEMkvW&sig=TpvwM7spKgCwkI6V4yp7Fq40L7Y&redir_esc=y#v=onepage&q&f=false
dc.identifier.uri	http://hdl.handle.net/123456789/156
dc.description.abstract	This chapter will present the mechanism, techniques, and advantages of infrared (IR) drying for various food and agricultural products. The propagation of IR radiation from a source (considered as any material at a temperature above absolute zero Kelvin) to other materials is discussed, and emphasis is placed on the subsequent transformation of the IR radiation into thermal energy for the drying of foods. The advantages and disadvantages of IR drying are briefly reviewed, followed by a discussion of selected applications in the processing of ...	en_US
dc.language.iso	en	en_US
dc.publisher	CRC Press	en_US
dc.title	5 Infrared Drying	en_US
dc.type	Article	en_US

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