Infrared Heating in Food Processing: An Overview

Authors

  • Kathiravan Krishnamurthy,

    1. Author Krishnamurthy is with Dept. of Food and Animal Sciences, Alabama A&M Univ., Normal, AL 35762, U.S.A. Authors Khurana and Jun are with Dept. of Human Nutrition, Food and Animal Science, Univ. of Hawaii, Honolulu, HI 96822, U.S.A. Author Irudayaraj is with Dept. of Agricultural and Biological Engineering, Purdue Univ., West Lafayette, IN 47907, U.S.A. Author Demirci is with Agricultural and Biological Engineering, The Pennsylvania State Univ., University Park, PA 16802, U.S.A. Direct inquiries to author Jun (E-mail: soojin@hawaii.edu).
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  • Harpreet Kaur Khurana,

    1. Author Krishnamurthy is with Dept. of Food and Animal Sciences, Alabama A&M Univ., Normal, AL 35762, U.S.A. Authors Khurana and Jun are with Dept. of Human Nutrition, Food and Animal Science, Univ. of Hawaii, Honolulu, HI 96822, U.S.A. Author Irudayaraj is with Dept. of Agricultural and Biological Engineering, Purdue Univ., West Lafayette, IN 47907, U.S.A. Author Demirci is with Agricultural and Biological Engineering, The Pennsylvania State Univ., University Park, PA 16802, U.S.A. Direct inquiries to author Jun (E-mail: soojin@hawaii.edu).
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  • Jun Soojin,

    1. Author Krishnamurthy is with Dept. of Food and Animal Sciences, Alabama A&M Univ., Normal, AL 35762, U.S.A. Authors Khurana and Jun are with Dept. of Human Nutrition, Food and Animal Science, Univ. of Hawaii, Honolulu, HI 96822, U.S.A. Author Irudayaraj is with Dept. of Agricultural and Biological Engineering, Purdue Univ., West Lafayette, IN 47907, U.S.A. Author Demirci is with Agricultural and Biological Engineering, The Pennsylvania State Univ., University Park, PA 16802, U.S.A. Direct inquiries to author Jun (E-mail: soojin@hawaii.edu).
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  • Joseph Irudayaraj,

    1. Author Krishnamurthy is with Dept. of Food and Animal Sciences, Alabama A&M Univ., Normal, AL 35762, U.S.A. Authors Khurana and Jun are with Dept. of Human Nutrition, Food and Animal Science, Univ. of Hawaii, Honolulu, HI 96822, U.S.A. Author Irudayaraj is with Dept. of Agricultural and Biological Engineering, Purdue Univ., West Lafayette, IN 47907, U.S.A. Author Demirci is with Agricultural and Biological Engineering, The Pennsylvania State Univ., University Park, PA 16802, U.S.A. Direct inquiries to author Jun (E-mail: soojin@hawaii.edu).
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  • Ali Demirci

    1. Author Krishnamurthy is with Dept. of Food and Animal Sciences, Alabama A&M Univ., Normal, AL 35762, U.S.A. Authors Khurana and Jun are with Dept. of Human Nutrition, Food and Animal Science, Univ. of Hawaii, Honolulu, HI 96822, U.S.A. Author Irudayaraj is with Dept. of Agricultural and Biological Engineering, Purdue Univ., West Lafayette, IN 47907, U.S.A. Author Demirci is with Agricultural and Biological Engineering, The Pennsylvania State Univ., University Park, PA 16802, U.S.A. Direct inquiries to author Jun (E-mail: soojin@hawaii.edu).
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Abstract

ABSTRACT:  Infrared (IR) heating provides significant advantages over conventional heating, including reduced heating time, uniform heating, reduced quality losses, absence of solute migration in food material, versatile, simple, and compact equipment, and significant energy saving. Infrared heating can be applied to various food processing operations, namely, drying, baking, roasting, blanching, pasteurization, and sterilization. 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. This article reviews aspects of IR heating and presents a theoretical basis for IR heat processing of food materials and the interaction of IR radiation with food components. The effect of IR on food quality attributes is discussed in the context of samples and process parameters. Applications of IR heating in food processing operations and future research potential are also reviewed.

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