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H THE TECHNOLOGY OF HEATING AND DRYING BY INFRA
HI DRYING AND THERMAL TREATMENT OF FOOD PRODUCTS
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absorption air temperature aluminium amount of heat body burner calculated carotene carried cent central layers ceramic coefficient of heat convective drying crust dark radiators decrease density depends depth determined diagram diameter distance h dough drier drying chamber duration of drying effect electric equation evaporation zone experimental data flour formula gradient grain heat conductivity heat stream heat transfer heaters increase infra-red baking infra-red drying infra-red radiation infra-red rays inside installation intensity irradiation Jubitz kcal marmalade material medium method moisture content moisture transfer Moscow Nichrome nomogram obtained optical characteristics oven panel penetration perature quartz radiators radiant energy radiant heat exchange radiant stream radiant-convective rate of drying reflection reflector lamps roasting sample seeds spectrum spiral surface layer Table temperature curves temperature distribution thermal thermal treatment thermo-radiant thermocouples thickness tion transmissivity treatment tube tubular tungsten ture various voltage watt wavelength wheat Wien's law