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Recent Trends and Developments in Infrared Heating in Food Processing.

Rastogi, N. K. (2012) Recent Trends and Developments in Infrared Heating in Food Processing. Critical Reviews in Food Science and Nutrition, 52. pp. 737-760.

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Abstract

Fruit processing and preservation technologies must keep fresh-like characteristics while providing an acceptable and convenient shelf life as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fruit fresh-like characteristics. Infrared (IR) heating offers many advantages over conventional heating under similar conditions, which include reduced heating time, uniform heating, reduced quality losses, versatile, simple and compact equipment, and significant energy saving. The integration of IR with other matured processing operations such as blanching, dehydration, freeze-dehydration, thawing, roasting, baking, cooking has been shown to open up new processing options. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. A number of publications and patents have demonstrated novel and diverse uses of this technology. This review aims at identifying the opportunities and challenges associated with this technology. The effect of IR on food quality attributes is also discussed. The types of equipment commonly used for IR processing have also been summarized.

Item Type: Article
Uncontrolled Keywords: electromagnetic radiation, infrared heating, food processing, thermal processing
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 06 Preservation and Storage > 07 Radiation
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2013 04:46
Last Modified: 11 Mar 2013 04:46
URI: http://ir.cftri.com/id/eprint/11137

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