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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #190836
Title: DEVELOPMENTS AND POTENTIAL APPLICATIONS OF INFRARED TECHNOLOGY FOR PROCESSING FOOD AND AGRICULTURAL PRODUCTS

Author
item Pan, Zhongli

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/15/2005
Publication Date: N/A
Citation: N/A

Interpretive Summary: This presentation reviewed the latest developments and potential applications of infrared radiation heating technology for processing food and agricultural products.

Technical Abstract: Infrared heating has been considered as an efficient and effective thermal and dehydration processing technology by food and agricultural industries to increase the process and energy efficiencies, improve product quality, and reduce high capital and operation costs. It could be also used for improving food safety and reducing environmental pollution. The technology has great potential to be used for thermal and dehydration processes of various food and agricultural products, such as fruits, vegetables and grains. This paper reviews the latest research results and potential applications of infrared technology for processes of food and agricultural products.