Recent Trends and Developments in Infrared Heating in Food Processing.

Fruit processing and preservation technologies must keep fresh-like characteristics while providing an acceptable and
convenient shelf life as well as assuring safety and nutritional value. Processing technologies include a wide range of
methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fruit
fresh-like characteristics. Infrared (IR) heating offers many advantages over conventional heating under similar conditions,
which include reduced heating time, uniform heating, reduced quality losses, versatile, simple and compact equipment, and
significant energy saving. The integration of IR with other matured processing operations such as blanching, dehydration,
freeze-dehydration, thawing, roasting, baking, cooking has been shown to open up new processing options. Combinations
of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining
momentum because of increased energy throughput. A number of publications and patents have demonstrated novel and
diverse uses of this technology. This review aims at identifying the opportunities and challenges associated with this
technology. The effect of IR on food quality attributes is also discussed. The types of equipment commonly used for IR
processing have also been summarized.