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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW TECHNOLOGIES TO PROCESS VALUE-ADDED, HEALTHY FOODS FROM FRUITS AND VEGETABLES

Location: Healthy Processed Foods Research

Title: Infrared radiation industrial application and economic benefits.

Authors
item Erdogdu, Belgin -
item Ekiz, Ibrahim -
item Erdogdu, Ferruh -
item Atungulu, Griffiths -
item Pan, Zhongli

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: April 1, 2010
Publication Date: August 1, 2010
Citation: Belgin S. Erdogdu, Ibrahim H. Ekiz, Ferruh Erdogdu, Griffiths Gregory Atungulu and Zhongli Pan. 2010. Infrared radiation industrial application and economic benefits. In: Infrared Heating for Food and Agricultural Processing. Editor Zhongli Pan and Griffiths G. Atungulu. Contemporary Food Engineering. Taylor & Francis Group Publishers. p. 237-274.

Technical Abstract: IR heating has been accepted to be one of the important means for cooking, drying, roasting, baking, blanching and pasteurization of food and agricultural products. This chapter reviews the scientific developments in IR applications, demonstrates the status of selected industrial and pilot scale IR applications, discusses the economic benefits of IR applications in food and agricultural processes and provides conclusive remarks on the present needs for successful industrial implementation of IR technologies.

Last Modified: 7/30/2014