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Journals / Akademik Gıda / 2016 / Cilt: 14 - Sayı: 2

Infrared (IR) Technology and Its Use in Food Processing

Kızılötesi Teknolojisi ve Gıda İşlemedeki Kullanımı

Neşe TUNCEL YILMAZ
N. Barış TUNCEL
Pages
196–203
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Although superiorities of infrared radiation in comparison to the traditional processing methods have been previously stated, more research is needed for the use of infrared radiation in industrial scale and to determine its effects on the food components considering that it is a relatively new technology in the field of food.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Infrared radiation is an electromagnetic energy between the microwaves and the visible light in the electromagnetic spectrum.
📊
Key Findings & Data:In this study, infrared applications in food industry, infrared absorption properties of foods, infrared emitters and major use of infrared radiation in food processing and effects of infrared radiation on food components are reviewed.
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Conclusion & Impact:Although superiorities of infrared radiation in comparison to the traditional processing methods have been previously stated, more research is needed for the use of infrared radiation in industrial scale and to determine its effects on the food components considering that it is a relatively new technology in the field of food.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Infrared radiation is an electromagnetic energy between the microwaves and the visible light in the electromagnetic spectrum. In this study, infrared applications in food industry, infrared absorption properties of foods, infrared emitters and major use of infrared radiation in food processing and effects of infrared radiation on food components are reviewed. Although superiorities of infrared radiation in comparison to the traditional processing methods have been previously stated, more research is needed for the use of infrared radiation in industrial scale and to determine its effects on the food components considering that it is a relatively new technology in the field of food.

Özet

Kızılötesi veya infrared radyasyon, elektromanyetik spektrumda mikrodalga ile görünür bölgeler arasında yer alan elektromanyetik enerjidir. Bu çalışmada gıda endüstrisindeki infrared uygulamaları, gıdaların infrared radyasyonu absorplama özellikleri, infrared kaynakları, infrared radyasyonun gıda işlemede kullanıldığı temel alanlar ve gıda bileşenlerine etkisi derlenmiştir. Gıda alanında nispeten yeni olan infrared teknolojisinin, geleneksel işleme metotlarına göre pek çok üstün yanı ortaya konmuş olmakla beraber, endüstriyel boyutlarda kullanılması ve gıda bileşenlerine etkisinin belirlenmesi için daha çok araştırmaya ihtiyaç vardır.

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Cite This Article

YILMAZ, N. T., TUNCEL, N. B. (2022). Infrared (IR) Technology and Its Use in Food Processing. Akademik Gıda, Cilt: 14 - Sayı: 2, 196–203. https://ajindex.com/articles/432702

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References (8)

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