Abstract
The development of food infrared heating theories were discussed in this review, and the advancement of infrared heating in food processing were summarized. Moreover, the principle of food processing and process optimum method in various food infrared thermal treatment technologies, including sterilizing, thawing, blanching, baking, peeling and drying processes were also discussed.
Publication Date
7-20-2022
First Page
213
Last Page
219
DOI
10.13652/j.spjx.1003.5788.2022.90068
Recommended Citation
Xian-long, YU; Bin, CHU; Hong-wei, XIAO; Wei-peng, ZHANG; Feng, ZHAO; and Zong-chao, ZHANG
(2022)
"Advance in research on heat treatment mechanism of infrared radiation and its application in foods,"
Food and Machinery: Vol. 38:
Iss.
4, Article 35.
DOI: 10.13652/j.spjx.1003.5788.2022.90068
Available at:
https://www.ifoodmm.cn/journal/vol38/iss4/35
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