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A Comprehensive Review on Infrared Heating Applications in Food Processing
Salam A Aboud1, Ammar B Altemimi1, Asaad R S Al-HiIphy1
1Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.
Molecules (Basel, Switzerland)
|November 17, 2019
Summary
Infrared (IR) heating offers energy-efficient, eco-friendly food processing with improved quality and safety. This review explores IR technology
Area of Science:
- Food Science and Technology
- Thermal Processing
- Sustainable Engineering
Background:
- Conventional heating methods in food processing are often energy-intensive and resource-consuming.
- Infrared (IR) technology presents a sustainable alternative with significant advantages.
- These advantages include energy efficiency, reduced water consumption, and environmental friendliness.
Purpose of the Study:
- To provide a theoretical foundation for infrared treatment in food processing.
- To review the interaction between infrared technology and various food components.
- To discuss the impact of IR on food properties and its potential as a future processing option.
Main Methods:
- Literature review of existing research on infrared technology in food applications.
- Analysis of the principles of infrared radiation and its interaction with food.
- Examination of studies detailing the effects of IR on food quality, safety, and nutritional value.
Main Results:
- Infrared heating offers superior energy efficiency, homogeneity, and faster processing times.
- It enhances product quality, improves food safety, and reduces water usage.
- Combinations of IR with microwave heating further boost energy throughput and quality.
Conclusions:
- Infrared technology is a versatile and beneficial tool for numerous food manufacturing processes.
- Its application can lead to significant improvements in efficiency, quality, and sustainability.
- Further research into IR's effects on food components and properties will solidify its role in future food processing.
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