VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects

VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects

ABSTRACTInfrared heating has been widely used in food processing; however, there are few studies on the VIS-NIR radiation properties of food. We measured the radiation properties of starchy foods (potato, Chinese yam and sweet potato) and protein foods (beef tenderloin, pork tenderloin and chicken b...

Full description

Bibliographic Details
Main Authors: Wei Yang, Linshuang Long, Yanjun Sun, Fan Yang, Luo Zhang, Kai Xu, Hong Ye
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Starchy food
protein food
VIS-NIR
radiation properties
radiant heating
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2230381

Similar Items

Similar Items