Harnessing Infrared Radiation: Transforming Vegetable Oil Quality, Drying Kinetics, and Bioactive Potential

Infrared (IR) radiation, a versatile and efficient heating method, has garnered significant attention in the food and oil processing industries because of its unique heat transfer mechanism and broad range of applications. IR is applied in drying, peeling, decontamination, enzyme inactivation, and roasting, underscoring its potential for energy-efficient, high-quality processing. Its application to oil-bearing materials improves moisture removal rates and supports the preservation of critical quality parameters. The multifaceted impact of IR on vegetable oil processing includes enhanced extraction yields, reduced processing times, and lower energy consumption. It also affects fatty acid (FA) composition, contributing to the stability and preservation of essential FAs. Changes in lipid profiles and minor bioactive compounds have been observed under various IR treatments, highlighting the importance of optimizing process parameters to maintain nutritional and functional properties. Overall, IR processing represents a promising alternative for sustainable and efficient oil processing, warranting further optimization for industrial scalability.