Advances in Infrared Technology for Food Processing
Author Information
Author(s): Anumudu Christian K., Onyeaka Helen, Ekwueme Chiemerie T., Hart Abarasi, Isaac-Bamgboye Folayemi, Miri Taghi
Primary Institution: School of Chemical Engineering, University of Birmingham, Birmingham, UK
Hypothesis
Infrared radiation can improve food quality and microbial safety in food processing.
Conclusion
Infrared heating is a promising technology that enhances food safety and quality while being energy-efficient.
Supporting Evidence
- Infrared technology enhances heating homogeneity and reduces energy consumption.
- IR processing minimizes water usage and maintains product quality.
- IR heating is effective for drying fruits and vegetables and decontaminating meat.
Takeaway
Infrared heating helps keep food safe and tasty while using less energy than traditional methods.
Methodology
This review evaluates the application of infrared heating in food processing, focusing on its effectiveness in microbial inactivation and food quality preservation.
Limitations
There are gaps in knowledge regarding the optimal application of infrared technology in food processing, particularly concerning penetration depth and potential surface burns.
Digital Object Identifier (DOI)
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