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Open AccessReview

A Comprehensive Review on Infrared Heating Applications in Food Processing

1
Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
2
Department of Plant Soil and Agricultural Systems, Agriculture College, Southern Illinois University, Carbondale, IL 62901, USA
3
Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, 98125 Messina, Italy
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(22), 4125; https://doi.org/10.3390/molecules24224125
Received: 8 October 2019 / Revised: 11 November 2019 / Accepted: 13 November 2019 / Published: 15 November 2019
(This article belongs to the Special Issue Recent Advances in Food and Natural Product Analysis)
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. View Full-Text
Keywords: infrared; heating; microwave; cooking; conductive heating infrared; heating; microwave; cooking; conductive heating
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MDPI and ACS Style

Aboud, S.A.; Altemimi, A.B.; R. S. Al-HiIphy, A.; Yi-Chen, L.; Cacciola, F. A Comprehensive Review on Infrared Heating Applications in Food Processing. Molecules 2019, 24, 4125.

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