Infrared thermogenesis: Review of multifaceted effects on cereal grains' functional, morphological & rheological properties and safety concerns

Abstract

Infrared radiation is a non-ionizing electromagnetic radiation ranging from 0.78 to 1000 μm and lies between red visible and microwave region. With an advent in atomic age, it has been gaining considerable interest in the food processing industries as it attenuates the disadvantages caused by other thermal processing treatments leading to enhanced yield of milling along with improved functional properties. Infrared radiation is a thermal processing treatment; however, it possesses several benefits over methods of conventional thermal treatment as it has a reduced time of heating, lower rate of quality losses, versatile in nature, low energy requirements, causes uniform heating, reduced surface hardening and equipment is simple and compact. Once infrared radiations come in contact with food particles, they start penetrating the food material further leading to vibration of water molecules that causes the food product to heat up. This article examines the working principles of infrared heating and how it affects cereal grains and flours. The changes that infrared heating causes on structural morphology, functional characteristics, physico-chemical properties and other aspects may help to support the use of exploration as a food processing alternative in the future.