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One of the primary objectives of the food industry is to transform raw agricultural materials into foods suitable for human consumption with ensured safety and reduced production cost. The processing methods have become sophisticated and diverse in response to the growing demand for food quality, nutrition, and safety. Consumers’ expectations for convenience, variety, adequate shelf-life and caloric content, reasonable cost, and environmental soundness have equally demanded advancement and modification to existing food processing techniques and adoption of more novel processing technologies. This book is the most comprehensive and ambitious undertaking we are aware of that documents novel engineering approaches and applications of infrared radiation (IR) heating to process food and agricultural products by prominent food processing researchers in response to the current consumers’ needs.
IR heating was first used in the 1930s for automotive curing applications and rapidly became a widely applied technology in the manufacturing industry. Contrarily, a similar pace in the development of IR technologies for processing foods and agricultural products was not achieved due to a slower progress in research addressing the heterogeneous agricultural field landscape. The major obstacle to the adoption of the IR technology in agricultural and food industries was lack of understanding of the technology. But with the change in events which currently demand that the agricultural sector adopt energy efficient, less water-intensive and environmentally friendly technologies, the application of IR technologies has resurfaced as an alternative to most processing technologies in the agricultural sector with attractive merits such as uniform heating, high heat transfer rate, reduced processing time and energy consumption, and improved product quality and safety. Presently, the merits of IR application for food processing are evidenced by scattered literature on the subject in different research journals in the food processing area. The most recent single book related to IR heating for food processing was published in the 1960s.
In the last two decades, researchers have made significant progress in understanding the mechanism of the IR heating of food products and interactions between the IR and food components. The design and efficiency of infrared emitters have also been improved, such as the use of selective wavelength emitters. This book brings to researchers and professionals updated knowledge and novel applications, as well as the potential of IR heating technology.
A number of important elements in this book stand to distinguish it from others in the field. It is the only book in a single volume solely dealing with IR heating for food and agricultural processing. Great emphasis is given to novel applications, and fundamental information is included where necessary to make the book comprehensible to readers who have limited process engineering background. Thermal processing of foods and agricultural products using IR is discussed and, where applicable, review case studies are incorporated to address specific industrial concerns.
The volume contains 12 chapters covering fundamentals, emitters, infrared heating system design, drying, blanching, baking, thawing, pest management, food safety improvement, and industrial and economic benefits. The development of combination treatment of IR and other technologies such as combined infrared and freezedrying, vacuum infrared drying, and IR blanching are expected to receive a lot of attention because of their novel applications captured in this book. The last chapter documents the economic benefits of IR technology. This book contains a significant database of research references on IR application for food and agricultural processing and is expected to be of great value to food process engineers, food processing companies, education and research institutions, and quality control and safety managers in food processing and food manufacturing operations.
Chapter 1. Fundamentals and Theory of Infrared Radiation. Soojin Jun, Kathiravan Krishnamurthy, Joseph Irudayaraj, and Ali Demirci
Chapter 2. Infrared Radiative Properties of Food Materials. Griffiths Gregory Atungulu and Zhongli Pan
Chapter 3. Heat and Mass Transfer Modeling of Infrared Radiation for Heating. Fumihiko Tanaka and Toshitaka Uchino
Chapter 4. Emitters and Infrared Heating System Design. Ipsita Das and S.K. Das
Chapter 5. Infrared Drying. Caleb Nindo and Gikuru Mwithiga
Chapter 6. Combined Infrared and Hot Air Drying. Habib Kocabiyik
Chapter 7. Combined Infrared Radiation and Freeze-Drying. Griffiths Gregory Atungulu and Zhongli Pan
Chapter 8. Vacuum Infrared Drying. Chatchai Nimmol and Sakamon Devahastin
Chapter 9. Infrared Dry Blanching. Zhongli Pan and Griffiths Gregory Atungulu
Chapter 10. Infrared Baking and Roasting. Servet Gülüm Sumnu and Semin Ozge Ozkoc
Chapter 11. Infrared Radiation Heating for Food Safety Improvement. Kathiravan Krishnamurthy, Soojin Jun, Joseph Irudayaraj, and Ali Demirci
Chapter 12. Industrial Applications of Infrared Radiation Heating and Economic Benefits in Food and Agricultural Processing. Belgin S. Erdoğdu, İbrahim H. Ekiz, Ferruh Erdoğdu, Griffiths Gregory Atungulu, and Zhongli Pan
Index