Selective Far Infrared Heating System—Spectral Manipulation. II

Abstract

Spectral manipulation of infrared radiation for selective heating of food components was done using a far infrared (FIR) heating system. The incident FIR radiation was controlled in the specific spectral regions using three bandpass optical filters in ranges of 2.5–2.96 µm (filter A), 3.15–3.67 µm (filter B), and 5.45–12.23 µm (filter C). Pure soybean protein and starch powder were used to test the validity of the selective IR heating system in the three different bandpass ranges. Based on the heat flux ratio between soy protein and starch, in relation to the applied spectral conditions, a simulation model was developed and validated.