Abstract
Infrared (IR) technology is highly energy-efficient, less water-consuming, and environmentally friendly compared to conventional heating. Further, it is also characterized by homogeneity of heating, high heat transfer rate, low heating time, low energy consumption, improved product quality, and food safety. Infrared technology is used in many food manufacturing processes, such as drying, boiling, heating, peeling, polyphenol recovery, freeze-drying, antioxidant recovery, microbiological inhibition, sterilization grains, bread, roasting of food, manufacture of juices, and cooking food. The energy throughput is increased using a combination of microwave heating and IR heating. This combination heats food quickly and eliminates the problem of poor quality. This review provides a theoretical basis for the infrared treatment of food and the interaction of infrared technology with food ingredients. The effect of IR on physico-chemical properties, sensory properties, and nutritional values, as well as the interaction of food components under IR radiation can be discussed as a future food processing option.
Highlights
Heating is one of the important thermal processes in food processing and depends on the transfer of heat by conduction, convection, and radiation [1]
Infrared heating depends on the spectrum because the energy emitted from the emitter consists of different wavelengths and part of the radiation depends on the source temperature and the lamp emission
Using infrared heating at 3.22 kW/m2 for 8 min resulted in a reduction of 1.8, 1.9, 2.7, and 3.2 log of E. coli when the Agar was rich in nalidixic, penicillin (PCG), rifampicin (RFG), and chloramphenicol
Summary
Heating is one of the important thermal processes in food processing and depends on the transfer of heat by conduction, convection, and radiation [1]. Infrared can be used in numerous ways, such as stabilization of immature rice grain [19], pre-heating of drying [20,21,22], peeling [23], polyphenol recovery [24], freeze-drying [25], refractance window drying [26], antioxidant development [27], microbiological inhibition [28], sterilization infrared grains [29], baking bread [30], roasting food [31], manufacture of juices [18,32], and cooked food [33,34] The aim of this comprehensive review is to investigate and discuss the effect of IR on sensory, nutritional, microstructural quality of foods and physico-chemical changes. This review emphasizes on opportunities and limitations in the processing of infrared foods, which can be possibly explored
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