Skip to main content
ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #333965

Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Application of induction heating in food processing and cooking: A Review

Author
item Pan, Zhongli
item Hamed, M. El-mashad - UNIVERSITY OF CALIFORNIA

Submitted to: Food Engineering Reviews
Publication Type: Review Article
Publication Acceptance Date: 9/13/2016
Publication Date: 12/28/2016
Citation: Pan, Z., Hamed, M. 2016. Application of induction heating in food processing and cooking: A Review. Food Engineering Reviews. 9(2):82-90. doi:10.1007/s12393-016-9156-0.

Interpretive Summary: Induction heating is an electromagnetic heating technology that has several advantages such as high safety, scalability, and high energy efficiency. It has been applied for a long time in metal processing, medical applications, and cooking. However, the application of this technology in the food processing industry is still in its infancy. The article reviews the basics of induction heating technology and the factors affecting its performance, and to assess the application status of this technology in food processing. The research needs and future perspectives of this technology in food processing are presented. There is a need to generate more scientific data on the design, performance, and energy efficiency of the induction heating technology to be applied in different unit operations, such as drying, pasteurization, sterilization, and roasting in food processing. It is also necessary to optimize different design and operational parameters, such as applied current frequency, type of equipment material, equipment size and configuration, and coil configurations. The information on the effect of the induction heating on sensory and nutritional quality of different food materials is lack. Research is also needed to determine the efficiency of the induction heating and compare it with other heating technologies, such as infrared, microwave, and ohmic heating for food processing applications.

Technical Abstract: Induction heating is an electromagnetic heating technology that has several advantages such as high safety, scalability, and high energy efficiency. It has been applied for a long time in metal processing, medical applications, and cooking. However, the application of this technology in the food processing industry is still in its infancy. The objectives of this article were to review the basics of induction heating technology and the factors affecting its performance, and to assess the application status of this technology in food processing. The research needs and future perspectives of this technology in food processing are presented. Although several patents on using the induction heating to process food materials are available, there is still a need to generate more scientific data on the design, performance and energy efficiency of the induction heating technology to be applied in different unit operations, such as drying, pasteurization, sterilization, and roasting in food processing. It is needed to optimize different design and operational parameters, such as applied current frequency, type of equipment material, equipment size and configuration, and coil configurations. The information on the effect of the induction heating on sensory and nutritional quality of different food materials is lack. Research is also needed to determine the efficiency of the induction heating and compare it with other heating technologies, such as infrared, microwave, and ohmic heating for food processing applications.