A Review on Infra Red Heating Application in Food Processing Industries

Abstract

Compared to conventional heating, Infrared (IR) mechanization is highly energy-efficient, less consuming of water, and environment friendly. Infrared is also described by the uniformity of heating, high rate of heat transfer, low heating time, low energy dissipation, enhanced product quality, and food safety. Infrared mechanization is used in various food manufacturing processes for example Drying, boiling, heating, peeling, polyphenol recovery, freeze-drying, antioxidant recovery, microbiological inhibition, sterilization grains, bread, food roasting, manufacture of juices, and cooking food. 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 Infra red o