Effects of Far Infrared Treatment on Tocopherol Content of Soybean

摘要：

　　Infrared (IR) treatment is an intensive heat treatment that can be used to cook foods after short exposure times to electromagnetic wavelengths in the infrared region of the spectrum.This process offers the benefit of lower costs resulting from the high efficiency of radiation heating compared to conventional technologies.IR treatment has taken place in various areas of food industry such as drying,baking,roasting,blanching,pasteurization and sterilization of food products.

作者: Arzu Basman Seda Yalcin

作者单位: Hacettepe University, Food Engineering Department , Beytepe, Ankara, Turkey Afyon Kocatepe University, Afyon Vocational School, Food Technology Program, Afyon, Turkey

会议类型: 国际会议

会议名称: 14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

会议地点: 北京

会议语种:英文

页码: 377-378

在线出版日期: 2012-08-06（万方平台首次上网日期，不代表论文的发表时间）