The document discusses infrared heating and its applications in food processing. It begins by describing the discovery of infrared radiation and its properties. Infrared heating works by causing molecular vibrations that generate heat inside and on the surface of materials simultaneously. This allows for uniform heating. Infrared heating has several advantages for food processing like reduced drying times and higher energy efficiency. Common applications include drying, pasteurization, blanching, peeling and baking. The document concludes that infrared heating is promising for surface heating and minimal processing due to its ability to quickly heat food while maintaining quality.
Radio frequency processing and Microwave heating in food processing prakashsp13
radio frequency and microwave heating ; these slides are explain about its principle and working mechanism ,application in food processing and its advantages .
Radio frequency processing and Microwave heating in food processing prakashsp13
radio frequency and microwave heating ; these slides are explain about its principle and working mechanism ,application in food processing and its advantages .
HPP is one of the food preservation method. High Pressure Processing is a non-thermal, cold processing technique in which the food in its final flexible packaging is subjected to high levels of hydrostatic pressure, inactivating its microorganisms, extending the shelf life and guaranteeing the food safety of the product.
Application of irradiation technology in food industrysujayasree o.j
The technology of food irradiation is popularly accepted and surely merit serious consideration by public health authorities, industry and consumer group worldwide.
Its application potential is very diverse, from inhibition of sprouting of tubers and bulbs to production of commercially sterile food products.
This technology can be utilized effectively as a novel postharvest technique to reduce postharvest losses,increase the quality of international trade of food and preserve the quality of food.
These potentialities of technology currently driving the worldwide momentum towards commercial use of food irradiation.
HPP is one of the food preservation method. High Pressure Processing is a non-thermal, cold processing technique in which the food in its final flexible packaging is subjected to high levels of hydrostatic pressure, inactivating its microorganisms, extending the shelf life and guaranteeing the food safety of the product.
Application of irradiation technology in food industrysujayasree o.j
The technology of food irradiation is popularly accepted and surely merit serious consideration by public health authorities, industry and consumer group worldwide.
Its application potential is very diverse, from inhibition of sprouting of tubers and bulbs to production of commercially sterile food products.
This technology can be utilized effectively as a novel postharvest technique to reduce postharvest losses,increase the quality of international trade of food and preserve the quality of food.
These potentialities of technology currently driving the worldwide momentum towards commercial use of food irradiation.
INTRODUCTION
Several method of employed for preservation and extension of self life of fish ranging from primitive drying/smoking to freezing and freez drying. Another important step forward is the development of technology for transportation of live fish. A notable and conceptual difference from all these method is utilization of ionizing radiation for food preservation.
Preservation of foods using ionizing radiation is called irradiation. Preservation of food by irradiation is on of the truly peaceful uses of atomic energy irradiation of foods has been found useful and effective to:
• Inhibit sprouting or reducing weight losses in vegetable such as potato, onion etc. during storage.
• Delay the ripening of fruits.
• Kill insect pests in fruits, grains or spices.
• Reduce or eliminate food spoiling microorganisms in meat and seafood products.
Effect of Packaging materials on Quality Parameters of GarlicIJERA Editor
Studies were carried out to evaluate the effect of storage period and different packaging material on the quality
of garlic flakes dried by convective-cum-microwave (CCM) and fluidized-cum-microwave (FCM) hybrid
drying. Garlic flakes were packaged and stored in high density polyethylene (HDPE), low density polyethylene
(LDPE) and laminated aluminium foil for 3 months under ambient conditions. Samples were investigated to
observe for change in rehydration ratio, colour, physiological loss in weight % and overall acceptability. Among
the hybrid drying techniques adopted, the garlic flakes developed under optimized condition of fluidized bedcum-
microwave was found better in terms of shelf life and quality attributes. The aluminium packaging was
adjudged to be the best in retaining the quality of dried garlic flakes up to 3 months of storage. Overall, it can
be concluded that the fluidized bed cum microwave dried garlic flakes packed in Aluminium package were the
best, and can be stored safely up to 3 months.
Performance Evaluation of a Developed Multipurpose Solar Dryerijtsrd
Post harvest losses in developing countries have contributed to the unavailability of foodstuff. Estimation of these losses is generally cited to be of the order of 4 but under very adverse conditions, it is estimated as high as 100 . A significant percentage of these losses are related to improper and or untimely preservation of foodstuffs. This research work is therefore aimed at developing a multipurpose solar dryer. The solar dryer consists mainly of solar collector and dryer chamber compartment. The materials used in this research work include based frame, transparent fiberglass cover, an absorber oven baked Aluminium , thermometer, wire gauze, etc. The frame was constructed from a wood bars with a dimension of 900 mm x 900 mm x 600 mm. The dryer chamber is a truncated rectangle and it comprises of a double walls made up of a plain ply board measuring 800 mm x 800 mm x by 500 mm with a transparent fiberglass cover inclined at an angle of 15o. Three different samples namely sample A sliced plantains , sample B sliced yams , and sample C fish were used for test performance evaluation of the developed multipurpose solar dryer. The results obtained reveal that overall heat energy transfer coefficient of 4.91w m0C, dryer chamber rate of 0.654 kg hr., and dryer chamber area of 0.659 m2 were required by the solar dryer. Besides, the solar dryer dried the three samples used in this research work within duration of 8 hours i.e., 9am 5pm . The maximum solar chamber dryer temperature and ambient temperature were recorded as 55.00 oC and 35.46 oC respectively. Besides, the minimum lower temperature values recorded were obtained as 40.45 oC for solar chamber dryer temperature and 29.02 oC for ambient temperature. The improved results obtained with the multipurpose solar dryer were due to improved temperature obtained with the solar dryer chamber. Orhorhoro EK | Aregbe O | Tamuno RI "Performance Evaluation of a Developed Multipurpose Solar Dryer" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-4 , June 2020, URL: https://www.ijtsrd.com/papers/ijtsrd31195.pdf Paper Url :https://www.ijtsrd.com/engineering/mechanical-engineering/31195/performance-evaluation-of-a-developed-multipurpose-solar-dryer/orhorhoro-ek
Biofield Treatment: A Potential Strategy for Modification of Physical and The...albertdivis
Indole compounds are important class of therapeutic molecules, which have excellent pharmaceutical applications. The objective of present research was to investigate the influence of biofield treatment on physical and thermal properties of indole.
Novel approaches in seafood preservation techniques_Dr. Irshad A., LPT Divisi...Dr. IRSHAD A
Fish are highly susceptible to spoilage, which is caused mainly by microbial growth and metabolism that produce amines, sulphides, alcohols, aldehydes, ketones, and organic acids. Spoiled products have unpleasant and unacceptable off-flavours, making fish that is not well protected unsuitable for human consumption. Improving the safety and quality of seafood is important for both the consumers and the seafood industry. Ancient preservation techniques are not much effective in the large scale production of sea foods, its product processing and storage. Also these techniques have certain limitations such as loss of texture, favour, colour etc. So advance methods like irradiation, ultrasound, high intensity light etc are used for preservation, processing of fish and seafood product. Even though these are costly methods, they are cost effective in mass production and marketing.
irshad2k6@gmail.com
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
2. INFRARED
RADIATION
William Herschel discovered infrared
in 1800.
He did this by using a thermometer
for measuring the temperature of the
spectrum of light passing through a
prism.
IR radiation is electromagnetic
energy which falls between the
region of visible light (0.38-0.78
μm) and microwaves . (11000
mm)
Therefore, infrared radiation is
defined as part of an
electromagnetic spectrum whose
wavelength ranges from 0.78 to
1000 µm
Most of the thermal radiation
emitted by objects near room
temperature is infrared.
3. Infrared
radiation is
divided into
three types
1. Near-IR (NIR) with
wavelength ranging from
0.75 to 1.4 µm.
2. Mid-IR (MIR) with a
wavelength between 1.4 and
3 µm.
3. Far-IR radiation (FIR) with
wavelength between 3 and
1000 µm.
4. MECHANISM
IR heating utilizes radiative and conductive heat transfer mechanisms to generate and transfer heat.
IR radiation penetrates directly into the sample and impinges on the surface of material which has
to be dried.
Electromagnetic waves causes thermal movements of the molecules, rotational movement (rotational
frequencies range from 1011 to 1013 Hz with a wavelength of 30 µm-1mm) and the vibrational (stretching)
movement of internal atomic bonds of the food product.
Absorption of EM waves increases the molecular vibration inside the material and results in heat generation in both inside
and surface of material concurrently
(Sakai and Hanzawa, 1994).
Molecules excited by the vibratory movement continuously lose energy in random directions as a result
of collisions between the molecules, which transfer energy to the surrounding environment in the form of
heat
Uniform heating is achieved
5. Energy balance on a thin layer of rough rice
exposed to IR radiation.
6. Interaction of IR with various food
components
Absorption of proteins by infrared radiation is
at wavelengths 3–4 and 6–9 µm.
Fat absorption is at wavelengths 3–4, 6 and
9–10 µm.
Sugars absorption is at 3 and 7–10 µm.
The water absorption beams are 3, 4.7, 6,
and 15.3 µm (Sandu, 1986) [42].
Helps reduce beta-carotene and chlorophyll
degradation in the heating process.
IR irradiation is more effective for
pasteurization than NIR, killing bacteria and
spores
Food materials can be considered complex
matrices consisting of different biochemical
macromolecules, biological polymers, inorganic
salts, and water. During IR heating, the food
object can absorb radiation at certain
wavelengths, reflect and transmit radiation at
other wavelengths.
7. Electrical Emitters Gaseous Type Emitters
Produce infrared radiation in a range
of 1100–2200 ⁰C
Produce infrared radiation in a range of
343–1100 ⁰C
Operating cost- High Cost- very high
Operating cost- relatively low
Are more widespread because of their
ease of control, fast heating rate, and
clean energy
Have relatively less availability
Conversion efficiency- 78% to 85%, conversion efficiency- 40–46%
Powered electrically
Eg. incandescent lamps, quartz tubes
Powered by propane or natural gas
Eg. Direct-flame IR radiator, ceramic
burner, metal fiber burner,
Classification of Emitters
based on Energy Source
Gas Type
Electrical type
8. Wavelength Short Medium Long
Range 0.7–1.4 μm 1.4–3.0 μm > 3.0 μm
Color of radiation Bright white Bright orange Dull orange
Radiator temperature 1300–2600 K 850–1200 K 500–800 K
Time to maximum temperature or
peak emissive power
Few seconds One minute Five minutes
Power density 300 kW m−2 90 kW m−2 40 kW m−2
Common applications Powder coating, adhesive bonding,
metal castings, preheating
Drying and curing of food products In processes requiring both
convection and IR heating
Source of heating Electric Electric, gas Electric, gas
Dominant mechanism of energy
absorption
Vibration and rotation of atoms and
molecules
Vibration and rotation of atoms and
molecules
Vibration and rotation of atoms and
molecules
Classification of Emmiters based on
wavelength
9. ADVANTAGES
Less drying time
Highly energy efficient
Uniformity in drying
Homogeneity of heating
◦ High heat transfer rate
◦ Improves the quality of the treated product
◦ Improves the safety of treated food.
◦ High controllability
◦ Reduces the consumption of chemicals and water and also
increases manufacturing efficiency (pan and atungulu,
2010)
◦ Does not produce volatile organic compounds, carobon
monoxide or nitrogen oxides
◦ It does not need heat recycling and does not need an
isolated system (nindo and tang, 2007).
◦ Preserves vitamins and has very little flavor loss, and the
temperature of the surrounding air is not affected
(skjöldebrand, 2001)
LIMITATIONS
Insensitivity to the
reflective properties
of the coating
11. ◦ Safety- The current research on infrared radiation is that it is not powerful enough to alter the molecular structure of food cooked
using it as a heat source, and its food results are safe for human use and consumption.
Investigation
1. Investigation on heating using infrared radiation at temperatures of 55, 65, 75, and 85 °C, and its effect on
pumpkin drying.
Result- with increasing temperature from 55 to 85 °C, the drying time decreases by about 60%, and the
effective diffusion coefficient has increased by 140%.
2. Investigation on Rice bran which has a high-water content, free fatty acids, vitamin E, and ɣ-oryzanol
content.
Result- Infrared heating affects the water content of rice bran, reducing its shelf life.
Additionally, infrared exposure produced an insecticidal effect in rice bran
12. Contd..
Effect of infrared temperature on total
phenols of orange peel and leaves Changes in peroxide value of roasted almonds with
IR and IR with hot air during storage at 37 °
16. CONCLUSIO
N
IR heating utilizes radiative and conductive heat transfer mechanisms to generate and transfer heat.
Radiation heating occurs at the surface and conductive heating occurs on the inside of the food
IR drying is a promising novel method and has attracted a lot of attention for surface heating applications
such as prevention of growth of yeasts and fungi on cheese surfaces, pasteurization of the surface of eggs,
as well as ready-to-eat meats such as hotdogs, arresting fungal spoilage of strawberry during storage as
well as dry pasteurization of raw almonds.
The development and implementation of IR technologies in the food and agricultural sectors as alternative
and sustainable methods will benefit the environment and reduce energy and water use.
The need for improved product quality, safety, and energy and processing efficiency are expected to drive
the industrialization of IR technologies for food and agricultural processing.
IR heating is attractive primarily for surface heating applications. In order to achieve energy optimum and
efficient practical applicability in the food processing industry, combination of IR heating with microwave and
other common conductive and convective modes of heating holds great potential as it heats food quickly and
eliminates the problem of poor quality.
It is quite likely that the utilization of IR heating in the food processing sector will augment in the near future,
especially in the area of drying and minimal processing.