The DOI matches its Crossref record; 13 of the 13 references it cites were found in a registry or an index.
Infrared Heating in Food Processing: An Overview
Abstract
ABSTRACT: Infrared (IR) heating provides significant advantages over conventional heating, including reduced heating time, uniform heating, reduced quality losses, absence of solute migration in food material, versatile, simple, and compact equipment, and significant energy saving. Infrared heating can be applied to various food processing operations, namely, drying, baking, roasting, blanching, pasteurization, and sterilization. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. 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 IR on food quality attributes is discussed in the context of samples and process parameters. Applications of IR heating in food processing operations and future research potential are also reviewed.
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Cites
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A NEW MODEL FOR SINGLE-LAYER DRYING
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Thermobacteriology in Food Processing
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Infrared drying of apple slices
Nowak, D., & Lewicki, P. P. (2004) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2004.03.003 · Cited by 345
Applications and advances in far-infrared heating in Japan
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Lee, S., Jeong, S., Kim, S., Park, H.-R., Nam, K., & Ahn, D. U. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.12.001 · Cited by 121
Effects of far-infrared radiation on the freeze-drying of sweet potato
Lin, Y.-P., Tsen, J., & King, V. A. (2004) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2004.05.037 · Cited by 101
A comparative study between intermittent microwave and infrared drying of bioproducts
Chua, K. J., & Chou, S. K. (2005) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2004.00903.x · Cited by 91
Catalytic Infrared Dehydration of Onions
Gabel, M. M., Pan, Z., Amaratunga, K. S. P., Harris, L. J., & Thompson, J. F. (2006) · Journal of Food Science · doi:10.1111/j.1750-3841.2006.00170.x · Cited by 75
Cited by
Recent developments in high-quality drying of vegetables, fruits, and aquatic products
Zhang, M., Chen, H., Mujumdar, A. S., Tang, J., Miao, S., & Wang, Y. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.979280 · Cited by 345
Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables
Bourdoux, S., Li, D., Rajkovic, A., Devlieghere, F., & Uyttendaele, M. (2016) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12224 · Cited by 200
The influence of organic production on food quality – research findings, gaps and future challenges
Załęcka, A., Bügel, S., Paoletti, F., Kahl, J., Bonanno, A., Dostalova, A., & Rahmann, G. (2014) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6578 · Cited by 38
Metadata
- Authors
- Krishnamurthy, K., Khurana, H. K., Soojin, J., Irudayaraj, J., & Demirci, A.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2008-01
- Volume
- 7
- Issue
- 1
- Pages
- 2-13
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2108343937
- Cited by
- 472
- References
- 13
- FWCI
- 11.71
- Type
- journal article
- Language
- en
- Open access
- closed
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- Krishnamurthy, K., Khurana, H. K., Soojin, J., Irudayaraj, J., & Demirci, A. (2008). Infrared Heating in Food Processing: An Overview. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/j.1541-4337.2007.00024.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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