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Infrared (IR) Spectroscopy: Overview01:09

Infrared (IR) Spectroscopy: Overview

When electromagnetic radiation passes through a material, atoms or molecules transition from a lower to a higher energy state by absorbing radiation corresponding to the energy difference between the two states. The absorption of infrared (IR) radiation causes transitions between vibrational energy levels in a molecule. Therefore, IR spectroscopy is a useful analytical tool for determining the molecular structure of molecules.
Different compounds display unique properties due to their...
Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
IR Spectrometers01:25

IR Spectrometers

There are two main infrared (IR) spectrophotometers: dispersive IR spectrometers and Fourier transform infrared (FTIR) spectrometers. In a dispersive IR spectrometer, a beam of infrared radiation produced by a hot wire is divided into two parallel equal-intensity beams using mirrors. One beam passes through the sample, while another is a reference beam. The beams then move through the monochromator, which separates the radiations into a continuous spectrum of different frequencies. The...
IR Spectrum01:19

IR Spectrum

When infrared (IR) radiation passes through a molecule, the bonds stretch or bend by absorbing the radiation. This absorption creates the molecule's absorption spectrum, which is the plot of its percentage transmittance versus wavenumber.
Transmittance is defined as the ratio of the radiant power passing through a sample to that from the radiation's source. Multiplying the transmittance by 100 gives the percent transmittance (%T), which varies between 100% (no absorption) and 0% (complete...
Applications of IR Spectroscopy: Overview01:11

Applications of IR Spectroscopy: Overview

The non-destructive nature and ability to provide valuable chemical information make IR spectroscopy a versatile technique with broad applications in various scientific and industrial fields. IR spectroscopy is commonly used to identify and characterize organic and inorganic compounds. It provides information about the functional groups present in a molecule and the bonding between atoms. This helps in the structural elucidation of compounds during organic synthesis, pharmaceutical research,...
Mechanisms of Heat Transfer I01:14

Mechanisms of Heat Transfer I

Just as interesting as the effects of heat transfer on a system are the methods by which the heat transfer occur. Whenever there is a temperature difference, heat transfer occurs. It may occur rapidly, such as through a cooking pan, or slowly, such as through the walls of a picnic ice box. So many processes involve heat transfer that it is hard to imagine a situation where no heat transfer occurs. Yet, every heat transfer takes place by only three methods: conduction, convection, and radiation.

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Related Experiment Video

Updated: May 21, 2026

In Situ Surface Temperature Measurement in a Conveyor Belt Furnace via Inline Infrared Thermography
07:03

In Situ Surface Temperature Measurement in a Conveyor Belt Furnace via Inline Infrared Thermography

Published on: May 30, 2020

Recent trends and developments in infrared heating in food processing.

Navin K Rastogi1

  • 1Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India. nkrastogi@cftri.res.in

Critical Reviews in Food Science and Nutrition
|June 16, 2012
PubMed
Summary
This summary is machine-generated.

Infrared (IR) heating offers efficient fruit processing with reduced time and energy use. This technology preserves fresh-like qualities and nutritional value, presenting new opportunities in food preservation.

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Last Updated: May 21, 2026

In Situ Surface Temperature Measurement in a Conveyor Belt Furnace via Inline Infrared Thermography
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Published on: December 5, 2025

Area of Science:

  • Food Science and Technology
  • Agricultural Engineering

Background:

  • Fruit processing aims to maintain fresh-like characteristics, shelf life, safety, and nutritional value.
  • Conventional methods often lead to quality degradation and extended processing times.
  • Emerging technologies are crucial for improving efficiency and quality in fruit preservation.

Purpose of the Study:

  • To review the opportunities and challenges of Infrared (IR) heating in fruit processing.
  • To discuss the impact of IR heating on food quality attributes.
  • To summarize equipment commonly used for IR processing.

Main Methods:

  • Literature review of publications and patents on IR heating in food processing.
  • Analysis of IR heating advantages over conventional methods.
  • Discussion of IR integration with other processing techniques.

Main Results:

  • Infrared (IR) heating provides reduced heating time, uniform heating, and significant energy savings.
  • IR heating minimizes quality losses and offers versatile, compact equipment.
  • Integration of IR with other methods like microwave heating enhances energy throughput.

Conclusions:

  • Infrared (IR) heating presents significant advantages for fruit processing and preservation.
  • The technology offers opportunities for improved efficiency, quality, and energy savings.
  • Further research and development can optimize IR applications in the food industry.