Effects of Infrared Treatment on Some Properties of Rice Samples

摘要：

　　Infrared (IR) heating is an efficient and energy saving technology with fast heating rate/response time.thermal efficiency,wavelength and direct heat penetration into product.When a food material is exposed to IR radiation,it induces changes in the electronic,vibrational and rotational states of atoms and molecules.Foodstuffs are complex mixtures of organic compounds,inorganic salts and water.The amount of the absorbed energy depends on the components of the food and certain food components absorb photons at particular wavelengths.Therefore,IR application wavelength plays an important role.It is crucial to know the effect of IR radiation on physical and chemical properties of food constituents to design an IR system and optimize the processing conditions.

作者: Mehtap Fevzioglu Arzu Basman

作者单位: Purdue University, Agricultural & Biological Engineering Department, West Lafayette, USA Hacettepe University, Food Engineering Department , Beytepe, Ankara, 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: 375-376

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）