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 The direct stem injection method of heating has several advantages such as efficiency, easy control, no fouling on heat transfer surfaces and compactness. It does, however, mean that whatever carry over there maybe in your steam system will get into whatever you are heating.
(click the image to open website)
[...] The article covers the background on infrared and its interaction with food components in detail.
from: Wiley (click image for full story online)
It then describes its application in drying, enzyme inactivation and pasteurisation. Its potential as a unit operation in baking and grilling is discussed. Finally its effect on sensory [...] |
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