Infrared heating of foods and its combination with electron beam processing

摘要: Abstract The development of new food processing technologies and products with specific functionalities is one the challenges constantly faced by scientists. Infrared (IR) heating offers many advantages over conventional under similar conditions, which include reduced time, uniform heating, quality losses, versatile, simple compact equipment, significant energy saving. integration IR other matured operations such as dehydration, thawing, roasting, blanching baking, has been shown to open up options. This review aims identify opportunities associated this technology. possibility combining electron beam discussed. types equipment commonly used for have also summarized.