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Drying Technology
An International Journal
Volume 21, 2003 - Issue 1
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Original Articles

Selective Far Infrared Heating System—Design and Evaluation. I

Soojin Jun Department of Agricultural and Biological Engineering, The Pennsylvania State University, University Park, Pennsylvania, USA
&
Joseph Irudayaraj Department of Agricultural and Biological Engineering, The Pennsylvania State University, University Park, Pennsylvania, USA; Department of Agricultural and Biological Engineering, The Pennsylvania State University, 227 Agricultural Engineering Building, University Park, Pennsylvania, USACorrespondence[email protected]
Pages 51-67 | Published online: 04 Sep 2006

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Sakthivel Deepika & Parag Prakash Sutar. (2023) Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Pitchaporn Wanyo, Naret Meeso, Niwat Kaewseejan & Sirithon Siriamornpun. (2016) Effects of drying methods and enzyme aided on the fatty acid profiles and lipid oxidation of rice by-products. Drying Technology 34:8, pages 953-961.
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Charun Likitrattanaporn & Athapol Noomhorm. (2011) Effects of Simultaneous Parboiling and Drying by Infrared Radiation Heating on Parboiled Rice Quality. Drying Technology 29:9, pages 1066-1075.
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Jyh Jian Chen & Jenn Der Lin. (2004) A Theoretical Model for the Nongray Radiation Drying of Polyvinylalcohol/Water Solutions. Drying Technology 22:4, pages 853-875.
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J. Wang & K. C. Sheng. (2004) Modeling of Muti-layer Far-Infrared Dryer. Drying Technology 22:4, pages 809-820.
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Soojin Jun & Joseph Irudayaraj. (2003) Selective Far Infrared Heating System—Spectral Manipulation. II. Drying Technology 21:1, pages 69-82.
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Articles from other publishers (13)

Xuanwei Zhang, Kyoko Namura & Motofumi Suzuki. (2023) β-FeSi2: A high refractive index candidate material for infrared bandpass filters. Journal of Applied Physics 134:18.
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Ufaq Fayaz, Mohsin Bashir Aga, Iqra Bashir, Omar Bashir, Nusrat Jan, Gousia Gani, Shakeel Ahmad Bhat, Abida Jabeen & Tawheed Amin. 2023. Emerging Thermal Processes in the Food Industry. Emerging Thermal Processes in the Food Industry 63 92 .
V I Perov, M A Belyaeva, E I Koroleva, A E Eremin & I A Kechkin. (2021) Application of electrophysical heating methods in food production processes. IOP Conference Series: Earth and Environmental Science 640:7, pages 072001.
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Derya Tezcan, Serdal Sabancı, Mutlu Cevik, Omer Faruk Cokgezme & Filiz Icier. (2020) Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes. Food Science and Technology International 27:1, pages 32-45.
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Jiby K. Kurian & G. S. Vijaya Raghavan. 2020. Food Safety Engineering. Food Safety Engineering 447 469 .
Sriram K. Vidyarthi, Hamed M. El Mashad, Ragab Khir, Shrinivasa K. Upadhyaya, Samrendra K. Singh, Ruihong Zhang, Rakhee Tiwari & Zhongli Pan. (2019) A mathematical model of heat transfer during tomato peeling using selected electric infrared emitters. Biosystems Engineering 186, pages 106-117.
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Griffiths G. Atungulu. 2018. Alternatives to Conventional Food Processing. Alternatives to Conventional Food Processing 397 417 .
Ilkin Yucel Sengun, Filiz Icier & Gamze Kor. (2017) Effects of Combined Ohmic-Infrared Cooking Treatment on Microbiological Inactivation of Meatballs. Journal of Food Process Engineering 40:1, pages e12309.
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Ipsita Das & S.K. Das. 2014. Conventional and Advanced Food Processing Technologies. Conventional and Advanced Food Processing Technologies 471 500 .
Perihan Kendirci, Filiz Icier, Gamze Kor & Tomris Altug Onogur. (2014) Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs. Meat Science 97:2, pages 123-129.
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B. Honarvar & D. Mowla. (2012) Theoretical and experimental drying of a cylindrical sample by applying hot air and infrared radiation in an inert medium fluidized bed. Brazilian Journal of Chemical Engineering 29:2, pages 231-242.
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Fanbin Kong & R. Paul Singh. 2008. Process‐Induced Food Toxicants. Process‐Induced Food Toxicants 621 643 .
KATHIRAVAN KRISHNAMURTHY, SOOJIN JUN, JOSEPH IRUDAYARAJ & ALI DEMIRCI. (2008) EFFICACY OF INFRARED HEAT TREATMENT FOR INACTIVATION OF STAPHYLOCOCCUS AUREUS IN MILK . Journal of Food Process Engineering 31:6, pages 798-816.
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