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Effects of Far Infrared Treatment on Tocopherol Content of Soybean

机译:远红外处理对大豆生育酚含量的影响

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摘要

Infrared (IR) treatment is an intensive heat treatment that can be used to cook foods after short exposure times to electromagnetic wavelengths in the infrared region of the spectrum.This process offers the benefit of lower costs resulting from the high efficiency of radiation heating compared to conventional technologies.IR treatment has taken place in various areas of food industry such as drying,baking,roasting,blanching,pasteurization and sterilization of food products.
机译:红外(IR)处理是一种强化热处理,可在短时间暴露于光谱的红外区域的电磁波长后用于烹饪食物,与辐射加热效率相比,该方法具有成本低廉的优势。红外处理已在食品工业的各个领域进行,例如食品的干燥,烘焙,烘烤,分枝,巴氏杀菌和杀菌。

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