| Use of infrared radiation in food drying: A review |
| Paper ID : 1226-NICAME1402 |
| Authors: |
|
Mahdi Habibi Ghods *1, Hossein Ghaffari sotoubadi2, Khosrow Mohammadi Ghermezgoli3 1Department of Food Science and Engineering, Faculty of Agriculture, Tabriz University, Tabriz, Iran 2Assistant Professor, Department of Biosystem Mechanical Engineering, Tabriz University 3Assistant Professor, Department of Biosystem Engineering, Faculty of Agriculture, Tabriz University |
| Abstract: |
| Infrared (IR) heating has significant advantages over conventional heating, including reduced heating time, uniform heating, reduced loss of food quality, no loss of zinc and nutrients, versatile, simple and compact equipment, and significant savings. in energy. Infrared heating can be applied to the operation of various food processing units, of which drying is one of the most important. In recent years, the use of infrared radiation in food drying has shown a significant increase. Infrared drying is very effective in preserving the physical and chemical properties of food, and theoretical, semi-theoretical, and experimental mathematical models can predict changes in these physical and chemical properties over time. In this review article, the applications of infrared radiation in food drying, as well as mathematical models used to investigate drying kinetics and other properties using library documents, i.e. articles and research projects worked in the fields of infrared radiation and food drying, has been written. |
| Keywords: |
| Electromagnetic waves, drying, infrared radiation, mathematical modeling and physical and chemical properties. |
| Status : Paper Accepted (Poster Presentation) |
