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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #309124
Title: Infrared heating as an efficient method for drying foods and agricultural products

Author
item Pan, Zhongli
item ATUNGULU, GRIFFITHS - University Of California
item MA, HAILE - Jiangsu University

Submitted to: Drying Technology & Equipment
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/10/2013
Publication Date: 12/10/2013
Citation: Pan, Z., Atungulu, G.G., Ma, H. 2013. Infrared heating as an efficient method for drying foods and agricultural products. Drying Technology & Equipment. 11(1):61-66.

Interpretive Summary: Because agricultural and food sector demands energy efficient and environmentally friendly drying technologies, the application of infrared (IR) heating for drying has recently been extensively studied. IR drying, as an alternative to current drying technologies, has attractive merits such as uniform heating, high heat transfer rate, reduced processing time and energy consumption, and improved product quality and safety. Our research has shown that combined IR and hot air drying can effectively reduce drying time. The developed sequential IR and freeze drying method reduced drying time and energy and can be used to produce high quality crispy fruit and vegetable pieces compared to regular air drying or freeze drying. The IR heating can also achieve simultaneous blanching and drying for fruits and vegetables, and drying and disinfestation of rough rice. This paper review the latest research and development of IR heating technologies.

Technical Abstract: Because agricultural and food sector demands energy efficient and environmentally friendly drying technologies, the application of infrared (IR) heating for drying has recently been extensively studied. IR drying, as an alternative to current drying technologies, has attractive merits such as uniform heating, high heat transfer rate, reduced processing time and energy consumption, and improved product quality and safety. Our research has shown that combined IR and hot air drying can effectively reduce drying time. The developed sequential IR and freeze drying method reduced drying time and energy and can be used to produce high quality crispy fruit and vegetable pieces compared to regular air drying or freeze drying. The IR heating can also achieve simultaneous blanching and drying for fruits and vegetables, and drying and disinfestation of rough rice. This paper review the latest research and development of IR heating technologies.