|
|
Article: Develop selective heating using infrared radiation.
- Article from:
- Microbial Update International
- Article date:
- October 1, 2002
CopyrightCOPYRIGHT 2002 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Selective heating has not often been applied to commercial food processing, despite its potential. For the most part, this is due to technical limitations in realizing the optical properties of food materials on the thermal processor. But the technique is also promising in terms of disinfecting microorganisms in foods. It could deliver the lethal energy only to microorganisms without damaging the other components of the product.
In research at Pennsylvania State University, scientists used an infrared heating (IR) system to accomplish the spectral manipulation of food components. Researchers were able to control the incident IR radiation so that a variety of ...