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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: Latest Development of Infrared Radiation Heating for Food Processing

Authors
item Pan, Zhongli
item Zhu, Yi - UC DAVIS, DAVIS, CA

Submitted to: Proceedings of the International Congress on Food Technology, Quality, and Safety.
Publication Type: Proceedings
Publication Acceptance Date: October 1, 2007
Publication Date: November 13, 2007
Citation: Pan, Z., Zhu, Y. 2007. Latest Development of Infrared Radiation Heating for Food Processing. Proceedings of 1st International Congress on Food Technology, Quality and Safety. November 13-15, 2007. Novi Sad, Serbia.

Interpretive Summary: This paper reviews the latest research results and potential applications of infrared technology for drying, blanching, disinfestation, and disinfection of fruits, vegetables, grains and nuts. IR heating has demonstrated significant reduction of processing time in various applications including drying of rice and onions, simultaneous blanching and dehydration of apples, and sequential infrared and freeze-drying of strawberries.

Technical Abstract: Infrared (IR) 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, blanching, disinfestation, and disinfection of fruits, vegetables, grains and nuts. IR heating has demonstrated significant reduction of processing time in various applications including drying of rice and onions, simultaneous blanching and dehydration of apples, and sequential infrared and freeze-drying of strawberries. The processed products using IR heating showed better or comparable quality as the conventionally-processed products. Moreover, disinfestation of both freshly harvested and storage paddy rice using catalytic IR (CIR) showed that the IR heating was effective enough to kill lesser grain borers (Rhizopertha dominica) and angoumois grain moths (Sitotroga cerealella) while retaining rice quality. CIR heating also achieved five log reductions of Salmonella enteriditis on raw almond kernels without compromising product quality.

Last Modified: 4/16/2014
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