Infrared radiation for food processing

Kathiravan Krishnamurthy, Harpreet Kaur Khurana, Soojin Jun, Joseph Irudayaraj, Ali Demirci

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Citations (Scopus)

Abstract

Energy conservation is one of the key factors determining pro tability and success of any unit operation. Heat transfer occurs through one of three methods, conduction, convection, and radiation. Foods and biological materials are heated primarily to extend their shelf life or to enhance taste. In conventional heating, which is achieved by combustion of fuels or by an electric resistive heater, heat is generated outside of the object to be heated and is conveyed to the material by convection of hot air or by thermal conduction. By exposing an object to infrared (IR) radiation (wavelength of 0.78-1000 µm), the heat energy generated can be directly absorbed by food materials. Along with microwave, radiofrequency (RF), and induction, IR radiation transfers thermal energy in the form of electromagnetic (EM) waves and encompasses that portion of the EM spectrum that borders on visible light and microwaves (Figure 5.1). Certain characteristics of IR heating such as ef ciency, wavelength, and re ectivity set it apart from and make it more effective for some applications than others. IR heating is also gaining popularity because of its higher thermal ef ciency and fast heating rate/response time in comparison to conventional heating. Recently, IR radiation has been widely applied to various thermal processing operations in the food industry such as dehydration, frying, and pasteurization [1].

Original languageEnglish (US)
Title of host publicationFood Processing Operations Modeling
Subtitle of host publicationDesign and Analysis, Second Edition
PublisherCRC Press
Pages113-142
Number of pages30
ISBN (Electronic)9781420055542
ISBN (Print)9781420055535
StatePublished - Jan 1 2008

Fingerprint

infrared radiation
Food processing
Food Handling
food processing
Hot Temperature
Infrared heating
Radiation
Infrared radiation
Heating
heat
Thermal processing (foods)
Microwaves
Convection
Pasteurization
Wavelength
Thermal energy
Heating rate
Dehydration
Electromagnetic waves
Biological materials

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)
  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Krishnamurthy, K., Khurana, H. K., Jun, S., Irudayaraj, J., & Demirci, A. (2008). Infrared radiation for food processing. In Food Processing Operations Modeling: Design and Analysis, Second Edition (pp. 113-142). CRC Press.
Krishnamurthy, Kathiravan ; Khurana, Harpreet Kaur ; Jun, Soojin ; Irudayaraj, Joseph ; Demirci, Ali. / Infrared radiation for food processing. Food Processing Operations Modeling: Design and Analysis, Second Edition. CRC Press, 2008. pp. 113-142
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Krishnamurthy, K, Khurana, HK, Jun, S, Irudayaraj, J & Demirci, A 2008, Infrared radiation for food processing. in Food Processing Operations Modeling: Design and Analysis, Second Edition. CRC Press, pp. 113-142.

Infrared radiation for food processing. / Krishnamurthy, Kathiravan; Khurana, Harpreet Kaur; Jun, Soojin; Irudayaraj, Joseph; Demirci, Ali.

Food Processing Operations Modeling: Design and Analysis, Second Edition. CRC Press, 2008. p. 113-142.

Research output: Chapter in Book/Report/Conference proceedingChapter

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Krishnamurthy K, Khurana HK, Jun S, Irudayaraj J, Demirci A. Infrared radiation for food processing. In Food Processing Operations Modeling: Design and Analysis, Second Edition. CRC Press. 2008. p. 113-142