Abstract
Infrared (IR) processing of foods has been gaining popularity over conventional processing in several unit operations, including drying, peeling, baking, roasting, blanching, pasteurization, sterilization, disinfection, disinfestation, cooking, and popping of corn. It has shown advantages over conventional processing depending upon applications by virtue of its improved uniform heating, reduced heating time, minimal product quality loss, absence of solute migration in food materials, simple and compact equipment design, significant energy saving, and clean and safe products. This article covers an exhaustive discussion on the mechanism of IR heating of foods and advances made in applications of IR heating on different food processing operations. The IR heating technologies which are commercially available are also reported. The needs for improved product quality, safety, and energy and processing efficiency are expected to drive the industrialization of IR technologies in food and agricultural processing.
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