Browsing by Author "Gazia Nasir, Asfaq, Sweta Joshi, Farhana Mehraj Allai, Sheeba Malik"

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    Applications of Infrared Heating in Foods
    (CRC Press, 2026) Gazia Nasir, Asfaq, Sweta Joshi, Farhana Mehraj Allai, Sheeba Malik
    Food processing is a requisite to extend the shelf life of food products. However, such processing usually involves treatment by heat that can enhance food safety but diminish organoleptic quality. Infrared (IR) technology is energy-efficient, little water-consuming, and eco-friendly technology in comparison to conventional heating. It facilitates uniform heating, enhanced rate of heat transfer, less heating time, less energy consumption, and improved quality of food products and safety. IR technology is used in many food manufacturing processes, such as drying, antioxidant recovery, peeling, polyphenol recovery, boiling, heating, freeze-drying, microbiological inhibition, manufacture of juices, sterilisation, roasting of food, and cooking food. This chapter outlines different aspects of IR heating and covers a theoretical basis for IR heat processing of food and the interaction of IR radiation with components of food. The advantages and disadvantages of IR heating, along with applications of IR heating in food processing, are also discussed.