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United States Department of Agriculture

Agricultural Research Service

Title: Applications of Infrared Technology for Processing Food and Agricultural Products

Author
item Pan, Zhongli

Submitted to: Proceedings of the XXVIII International Congress of CIOSTA-CIGRV
Publication Type: Proceedings
Publication Acceptance Date: August 15, 2004
Publication Date: October 11, 2004
Citation: Pan, Z. 2004. Applications of infrared technology for processing food and agricultural products. Proceedings of the XXVIII International Congress of CIOSTA-CIGRV. 1-16.

Interpretive Summary: Infrared heating could be an alternative technology for thermal and dehydration processing of food and agricultural products with many advantages, including high process and energy efficiencies, high product quality, improved food safety, and reduced environmental pollution. This paper reviews the latest research results and potential applications of infrared technology for drying/dehydration and blanching of fruits, vegetables, and grains. Most of latest infrared research for processing foods and agricultural products has been focused on drying/dehydration of rice, barley, and onions. Medium and far infrared combined with vacuum or convective drying showed promising future in drying applications. Catalytic flameless gas-fired infrared has demonstrated significant energy and processing time savings in rice drying. Medium and far infrared based dry-blanching and drying technology could be used for various fruits and vegetables. Demonstrations of economically feasible infrared processing technologies are needed to allow the food and agricultural processing industries to realize the benefits of infrared processing.

Technical Abstract: Infrared heating could be an alternative technology for thermal and dehydration processing of food and agricultural products with many advantages, including high process and energy efficiencies, high product quality, improved food safety, and reduced environmental pollution. This paper reviews the latest research results and potential applications of infrared technology for drying/dehydration and blanching of fruits, vegetables, and grains. Most of latest infrared research for processing foods and agricultural products has been focused on drying/dehydration of rice, barley, and onions. Medium and far infrared combined with vacuum or convective drying showed promising future in drying applications. Catalytic flameless gas-fired infrared has demonstrated significant energy and processing time savings in rice drying. Medium and far infrared based dry-blanching and drying technology could be used for various fruits and vegetables. Demonstrations of economically feasible infrared processing technologies are needed to allow the food and agricultural processing industries to realize the benefits of infrared processing.

Last Modified: 10/22/2014
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