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Infrared Heating of Food and Agricultural Materials

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  036219,  2003 ASAE Annual Meeting . (doi: 10.13031/2013.14223) @2003
Authors:   Oladiran Fasina
Keywords:   drying, processing, electromagnetic spectrum

Biological materials are heated primarily to extend their shelf life. In conventional heating, which is achieved by combustion of fuels or by an electric resistive heater, the 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. Infrared heating uses the third possibility for heat transfer, which is the exposure of an object to radiation (wavelength of 0.78-1000 m) that is eventually converted to heat when absorbed by the material. Infrared heating is gaining popularity in biological product heating because of its high thermal efficiency and fast heating rate/response time. The presentation will discuss the advantages and disadvantages of infrared heating and review present and possible future applications of infrared heating in biological product preservation. The models that have been used to describe heat and mass transfer during infrared heating of biological materials, and the effect of infrared heating on the physical, chemical and functional properties of food and agricultural materials will also be presented.

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