INFRARED HEATING AS AN EFFICIENT METHOD FOR DRYING FOODS AND AGRICULTURAL PRODUCTS
Because agricultural and food sector demands energy efficient and environmentally friendly drying technologies,the application of infrared (IR) heating for drying has recently been extensively studied.IR drying,as an alternative to current drying technologies,has attractive merits such as uniform heating,high heat transfer rate,reduced processing time and energy consumption,and improved product quality and safety.Our research has shown that combined IR and hot air drying can effectively reduce drying time.The developed sequential IR and freeze drying method reduced drying time and energy and can be used to produce high quality crispy fruit and vegetable pieces compared to regular air drying or freeze drying.The IR heating can also achieve simultaneous blanching and drying for fruits and vegetables,and drying and disinfestation of rough rice.This paper will review the latest research and development of IR heating technologies.
infrared drying quality food agricultural products
Zhongli Pan Griffiths G.Atungulu Haile Ma
Processed Foods Research Unit,USDA-ARS-WRRC,800 Buchanan St.,Albany,CA 94710,USA;Department of Biolo Department of Biological and Agricultural Engineering,University of California - Davis,One Shields A School of Food Science and Biological Engineering,Jiangsu University,301 Xuefu Road,Zhenjiang,Jiangs
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-6
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）