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Infrared radiation for food processing
Kathiravan Krishnamurthy
, Harpreet Kaur Khurana
, Soojin Jun
,
Joseph Irudayaraj
, Ali Demirci
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Keyphrases
Infrared Radiation
100%
Food Processing
100%
Conventional Heating
50%
Food Materials
50%
Infrared Heating
50%
Biological Materials
25%
Food Industry
25%
Energy Conservation
25%
Radio Frequency
25%
Heat Transfer
25%
Combustion
25%
Dehydration
25%
Resistive Heater
25%
Fast Heating Rate
25%
Convection
25%
Electric
25%
Response Rate
25%
Visible Light
25%
Thermal Energy
25%
Response Time
25%
Shelf Life
25%
High Thermals
25%
Thermal Conduction
25%
Electromagnetic Waves
25%
Thermal Processing
25%
Processing Operations
25%
Frying
25%
Electromagnetic Spectrum
25%
Pasteurization
25%
HOX Transcript Antisense RNA (HOTAIR)
25%
Energy Generated
25%
Radiation Wavelength
25%
Conduction-radiation
25%
Radiation Transfer
25%
Tability
25%
Heat Energy
25%
Conduction-convection
25%
Food Science
Infrared Heating
100%
Pasteurization
50%
Food Industry
50%
Shelf Life
50%
Sensation of Taste
50%
Thermal Processing
50%
Engineering
Infrared Radiation
100%
Heating Rate
25%
Resistive
25%
Response Time
25%
Unit Operations
25%
Thermal Processing
25%
Processing Operation
25%
Radiation Wavelength
25%
Thermal Energy Transfer
25%
Thermal Energy
25%
Chemical Engineering
Infrared Heating
100%
Heating Rate
50%
Material Science
Biomaterial
100%