Showing papers in "Lwt - Food Science and Technology in 1979"
Journal Article•
TL;DR: A study of the fundamental properties of infra-red radiation for food processing is presented in this article, where it is shown that infra red radiation can be used in food processing.
Abstract: Infra-red radiation for food processing : 1 A study of the fundamental properties of infra-red radiation
41 citations
Journal Article•
32 citations
Journal Article•
30 citations
Journal Article•
TL;DR: In this article, the authors calculate heat penetration during infra-red frying of meat products, and show that the penetration of heat during such a process can be as high as 90 degrees.
Abstract: Infra-red radiation for food processing. : 2. Calculation of heat penetration during infra-red frying of meat products.
26 citations
Journal Article•
TL;DR: Pan frying of meat patties: 1. Influence of processing conditions on heat transfer, crust color formation, cooking losses and sensory quality as discussed by the authors. But this is not a pan-filling technique.
Abstract: Pan frying of meat patties. : 2. Influence of processing conditions on heat transfer, crust color formation, cooking losses and sensory quality
20 citations