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. 2019 Nov 15;24(22):4125.
doi: 10.3390/molecules24224125.

A Comprehensive Review on Infrared Heating Applications in Food Processing

Salam A Aboud  1 , Ammar B Altemimi  1 , Asaad R S Al-HiIphy  1 , Lee Yi-Chen  2 , Francesco Cacciola  3
Affiliations

A Comprehensive Review on Infrared Heating Applications in Food Processing

Salam A Aboud et al. Molecules. .

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.

Keywords: conductive heating; cooking; heating; infrared; microwave.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Electromagnetic radiation spectrum.
Figure 2
Figure 2
Spectrum of electromagnetic waves and infrared ranges.
Figure 3
Figure 3
Extinction of radiation [6].
Figure 4
Figure 4
Principal absorption bands of the main food components compared with water [13].
Figure 5
Figure 5
Energy balance on a thin layer of rough rice exposed to IR radiation.
Figure 6
Figure 6
Effect of infrared temperature on total phenols of orange peel and leaves.
Figure 7
Figure 7
Changes in peroxide value of roasted almonds with IR and IR with hot air during storage at 37 °C [54].
Figure 8
Figure 8
Relationship between water activity and decimal reduction times for B. subtilis spores using infrared treatment [28].
Figure 9
Figure 9
Schematic diagram of IR blanching (a) and hybrid drying (b) system [67].
Figure 10
Figure 10
IR-microwave combination oven. (1) Upper halogen lamps, (2) lower halogen lamp, (3) microwaves, (4) turntable [76].
Figure 11
Figure 11
Schematic diagram of an infrared heater for the manufacture of lemon juice. (1) Heating chamber, (2) infrared emitter lamp, (3) juice filled bowl, (4) thermostat, (5) double thermostat [18].
Figure 12
Figure 12
Juice temperatures change over time (a) conventional heating, (b) infrared heating [18].
See this image and copyright information in PMC

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