This article aims to review and analyze the aspects and characteristics related to infrared
food drying. Indeed, with a review of 100 relevant publications all dealing with infrared food …

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 …

Human milk is recognised as the best form of nutrition for infants. However; in instances
where breast-feeding is not possible, unsuitable or inadequate, infant milk formulae are …

Roasting is one of the widespread methods for processing of nuts that significantly
enhances the flavor, color, texture and appearance of products. In this research, the …

Roasting is an important step in the processing of peanut kernels. In this study the
combination of infrared (IR) and hot-air was explored for roasting of peanut kernels and the …

Extensive analyses of technological developments and technology foresight studies have
been vital to help prepare possible scientific scenarios for the future. The primary purpose of …

Instantly sensing the food quality attributes is a prerequisite to regulate the drying process
for final product quality improvement. Novel sensing technologies have been “pushed” to …

Infrared radiation (IR) was explored as a technique for decontaminating paprika powder.
The effect of water activity (aw) and IR heat flux on paprika temperature and water loss were …

Due to the limited penetration of infrared, it is very difficult to develop an infrared drying
model of rice kernels. In this study, two kinds of simplified drying models, which assumed the …

BACKGROUND Chili is hygroscopic and needs a fast‐drying method before feeding into
pulverizers. The far‐infrared radiation (FIR) roasting technique provides various benefits …