|Atungulu, Griffiths - University Of California|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 4/1/2010
Publication Date: 8/1/2010
Citation: G. Griffiths. and Pan, Zhongli. 2010. Radiation adsorption properties of food materials. In: Infrared Heating for Food and Agricultural Processing. Editor Zhongli Pan and Griffiths G. Atungulu. Contemporary Food Engineering. Taylor & Francis Group Publishers. p. 19-39.
Technical Abstract: Precisely, infrared radiation is electromagnetic radiation whose wavelength is longer than that of visible light, but shorter than that of terahertz radiation and microwaves. The infrared portion of the electromagnetic spectrum spans roughly three orders of magnitude (750 nm to 100 µm) and has been very useful in food processing in a number of ways: (1) Food processes involving heating (2) Spectroscopic measurements of chemical composition (analytical application) of foods (3) Noncontact temperature measurement of foods This chapter is primarily intended to address radiation absorption during applications of infrared radiation in heating of foods and discuss the relationship between infrared wavelength and food compositions as well as the effect of physical and chemical properties on infrared radiation heating.