Pawar, Sanjay and Pratape, V M (2017) Fundamentals of Infrared Heating and its application in drying of food materials: A review. Journal of Food Process Engineering, 40 (1). pp. 1-15. ISSN 0145-8876, ESSN: 1745-4530

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Drying is an energy-intensive unit operation in chemical, food and allied industries. It is always desired to have low energy consumption for drying operation without compromising the quality of products. In this review, fundamental aspects of infrared heating are described in detail with the focus on its application to the drying of food materials. The modeling techniques are explained in detail to get emphasis on the design of large-scale infrared dryers. This review also contains the investigations carried out by several researchers by experimentation and/or modeling to describe the infrared drying, infrared–convective drying, infrared– microwave drying and infrared–freeze drying. The present work describes the author’s views regarding the capability and applicability of infrared source for drying of food materials. After going through a literature survey, it can be seen that infrared source especially in the far-IR range has been widely used in convective hot air dryer than other types of dryers.

Item Type: Article
Subjects: Chemistry, Chemical Technology
Energy Sources
Depositing User: Dr Sanjay Pawar
Date Deposited: 02 Apr 2017 15:43
Last Modified: 02 Apr 2017 15:43

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