Document Detail


Recent trends and developments in infrared heating in food processing.
MedLine Citation:
PMID:  22698266     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Fruit processing and preservation technologies must keep fresh-like characteristics while providing an acceptable and convenient shelf life as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fruit fresh-like characteristics. Infrared (IR) heating offers many advantages over conventional heating under similar conditions, which include reduced heating time, uniform heating, reduced quality losses, versatile, simple and compact equipment, and significant energy saving. The integration of IR with other matured processing operations such as blanching, dehydration, freeze-dehydration, thawing, roasting, baking, cooking has been shown to open up new processing options. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. A number of publications and patents have demonstrated novel and diverse uses of this technology. This review aims at identifying the opportunities and challenges associated with this technology. The effect of IR on food quality attributes is also discussed. The types of equipment commonly used for IR processing have also been summarized.
Authors:
Navin K Rastogi
Related Documents :
25264046 - Vegetable surface sterilization system using uva light-emitting diodes.
10480646 - Complications of ileal cannulation in cats.
10995116 - Validation of an immunoassay for detection and quantitation of a genetically modified s...
22540286 - Qualitative identification of permitted and non-permitted colour additives in food prod...
21131086 - Simultaneous recovery of bacteria and viruses from contaminated water and spinach by a ...
19040266 - An assessment of daily food intake in participants with anorexia nervosa in the natural...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  52     ISSN:  1549-7852     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2012 Sep 
Date Detail:
Created Date:  2012-06-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  737-60     Citation Subset:  IM    
Affiliation:
a Department of Food Engineering , Central Food Technological Research Institute, Council of Scientific and Industrial Research , Mysore , India.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Sudden Cardiac Arrest Due to Subtotal Absence of Left-sided Pericardium-Case Report and Review of th...
Next Document:  Metabonomics approaches and the potential application in foodsafety evaluation.