Jingxian An , Filicia Wicaksana , Peng Liu , Meng Wai Woo
{"title":"优化食品干燥中的红外线波长:独立技术和组合技术综合评述","authors":"Jingxian An , Filicia Wicaksana , Peng Liu , Meng Wai Woo","doi":"10.1016/j.foodcont.2024.110991","DOIUrl":null,"url":null,"abstract":"<div><div>In food processing, infrared drying techniques efficiently remove moisture while preserving quality. Determining the optimal infrared wavelength reduces energy costs and maintains food quality after drying. This review paper summarizes the various wavelengths utilized in infrared drying and explores combined techniques to enhance drying efficiency, reduce drying time, save energy, and maintain food quality. Among infrared drying, far-infrared radiation is the most commonly used for effectively removing moisture and preserving bioactive compounds. However, other infrared wavelengths also have significant applications. For example, near-infrared radiation is prevalent to achieve the Maillard reaction in carbohydrate-rich foods. The combination of mid-infrared (MIR) and far-infrared (FIR) wavelengths, ranging from 2 to 50 μm, covers a broad spectrum of food components, making it a widely used range for infrared drying. In terms of infrared combined techniques, utilizing MIR or FIR in infrared-assisted freeze drying can yield value-added fruit snacks with enhanced crispness. Mid-infrared radiation is sometimes preferred after freeze drying to prevent structural collapse in food products, while near-infrared wavelength (NIR) is favored for expediting drying time, especially for berries. In contrast, infrared-assisted hot air is suitable for seafood, with NIR rarely used due to its potential to deteriorate food quality. This comprehensive review provides researchers with guidance on properly selecting wavelengths for infrared drying and combined techniques.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 110991"},"PeriodicalIF":5.6000,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Optimizing infrared wavelengths in food drying: A comprehensive review of standalone and combined techniques\",\"authors\":\"Jingxian An , Filicia Wicaksana , Peng Liu , Meng Wai Woo\",\"doi\":\"10.1016/j.foodcont.2024.110991\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>In food processing, infrared drying techniques efficiently remove moisture while preserving quality. Determining the optimal infrared wavelength reduces energy costs and maintains food quality after drying. This review paper summarizes the various wavelengths utilized in infrared drying and explores combined techniques to enhance drying efficiency, reduce drying time, save energy, and maintain food quality. Among infrared drying, far-infrared radiation is the most commonly used for effectively removing moisture and preserving bioactive compounds. However, other infrared wavelengths also have significant applications. For example, near-infrared radiation is prevalent to achieve the Maillard reaction in carbohydrate-rich foods. The combination of mid-infrared (MIR) and far-infrared (FIR) wavelengths, ranging from 2 to 50 μm, covers a broad spectrum of food components, making it a widely used range for infrared drying. In terms of infrared combined techniques, utilizing MIR or FIR in infrared-assisted freeze drying can yield value-added fruit snacks with enhanced crispness. Mid-infrared radiation is sometimes preferred after freeze drying to prevent structural collapse in food products, while near-infrared wavelength (NIR) is favored for expediting drying time, especially for berries. In contrast, infrared-assisted hot air is suitable for seafood, with NIR rarely used due to its potential to deteriorate food quality. This comprehensive review provides researchers with guidance on properly selecting wavelengths for infrared drying and combined techniques.</div></div>\",\"PeriodicalId\":319,\"journal\":{\"name\":\"Food Control\",\"volume\":\"169 \",\"pages\":\"Article 110991\"},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-11-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Control\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0956713524007084\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524007084","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Optimizing infrared wavelengths in food drying: A comprehensive review of standalone and combined techniques
In food processing, infrared drying techniques efficiently remove moisture while preserving quality. Determining the optimal infrared wavelength reduces energy costs and maintains food quality after drying. This review paper summarizes the various wavelengths utilized in infrared drying and explores combined techniques to enhance drying efficiency, reduce drying time, save energy, and maintain food quality. Among infrared drying, far-infrared radiation is the most commonly used for effectively removing moisture and preserving bioactive compounds. However, other infrared wavelengths also have significant applications. For example, near-infrared radiation is prevalent to achieve the Maillard reaction in carbohydrate-rich foods. The combination of mid-infrared (MIR) and far-infrared (FIR) wavelengths, ranging from 2 to 50 μm, covers a broad spectrum of food components, making it a widely used range for infrared drying. In terms of infrared combined techniques, utilizing MIR or FIR in infrared-assisted freeze drying can yield value-added fruit snacks with enhanced crispness. Mid-infrared radiation is sometimes preferred after freeze drying to prevent structural collapse in food products, while near-infrared wavelength (NIR) is favored for expediting drying time, especially for berries. In contrast, infrared-assisted hot air is suitable for seafood, with NIR rarely used due to its potential to deteriorate food quality. This comprehensive review provides researchers with guidance on properly selecting wavelengths for infrared drying and combined techniques.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.