Infrared heating of foods and its combination with electron beam processing

Rastogi, Navin K.

doi:10.1533/9781782421085.2.61

Cited by 9 publications

(2 citation statements)

References 82 publications

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“…Rastogi et al (2015) [18] reviewed the properties like extensibility, viscosity, etc. are considered as a key macroscopic property in the formation and development of food products.…”

Section: Effect Of Irradiation On Functional Properties Of Grainmentioning

confidence: 99%

Shelf-life extension of wheat flour by irradiation technique

Kiran¹

2023

Pharma Innovation

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Irradiation is the process of exposing the food to some dose of radiation to extend the shelf life of the food. The present study was done on shelf-life extension of wheat four by gamma radiation. Gamma rays are used for food processing, whose light source is obtained from a 60 Co radionuclide source. Irradiation properties of gamma rays have adverse effects on nutritional properties of whole wheat flour with dose less than 5 kGy. The physiochemical properties and the nutritional properties of wheat has been analysed. The moisture content of untreated flours (8.69%), treated flour (7.73%) and microbial activity of untreated flour of the whole wheat flour has been reduced by the dose of radiation. However, the physiochemical parameters of wheat flour such as, ash untreated (1.98%) treated (1.93%), fat untreated (1.75%) treated (1.74%), protein untreated (16%) treated (9.27%), fibre untreated (2.06%) treated (2.10%), has been analysed when introduced to radiation. The techno-functional parameters of treated and untreated wheat flour such as, water absorption capacity (WAC), water absorption index (WAI), bulk density has no effect while introduced to radiation. The effect of irradiation on food has been studied that at high dose of radiation, there is more liable to flavour change.

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“…Rastogi et al (2015) [18] reviewed the properties like extensibility, viscosity, etc. are considered as a key macroscopic property in the formation and development of food products.…”

Section: Effect Of Irradiation On Functional Properties Of Grainmentioning

confidence: 99%

Shelf-life extension of wheat flour by irradiation technique

Kiran¹

2023

Pharma Innovation

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“…The potential of this technology has only been exploited to a limited extent for heating purposes in the food industry. The technology can penetrate and supply heat to only a few millimeters below the surface of a sample which limits its application for heating a small number of food product (Rastogi 2015, Rastogi 2012. Additionally, this poor penetration capacity of IR slows down the temperature increase of solid foods as their thermal conductivity (k) is much lower than the liquid foods.…”

Section: Infra-red Heatingmentioning

confidence: 99%

Emerging food processing technologies and factors impacting their industrial adoption

Priyadarshini

Rajauria

O’Donnell

et al. 2018

Critical Reviews in Food Science and Nutrition

150

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Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, and level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical to ensure its commercial adoption.

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Infrared Radiation: Impact on Physicochemical and Functional Characteristics of Grain Starch

Semwal

Meera

2020

Starch Stärke

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Infrared (IR) is a highly efficient and energy‐saving technology known for uniform heating, less heating time, and high energy transfer rate to improve food product quality and safety. IR technology has many applications, including drying and dehydration, enzyme inactivation, pathogen inactivation, and other miscellaneous uses such as roasting, frying, and broiling. However, the effect of IR radiation on the overall behavior of the grain and its components has not received much attention. This review focuses on the changes in the properties of grain starch when exposed to IR radiation. The effects of alteration in structural characteristics of starch on the mechanical and functional properties and on starch digestibility patterns have been discussed. An attempt has been made to present the theoretical basis for the interaction of IR radiation with the grain and its components. IR radiations interact with food molecules to vibrate the bonds to cause stretching in them. The vibration energy causes rearrangement of starch molecules resulting in the modification of mechanical and functional properties as well as the starch digestibility pattern of the grain. These may bring about changes in the outlook of the grain and hence the IR technology may find application in the grain processing industry.

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Infrared heating of foods and its combination with electron beam processing

Cited by 9 publications

References 82 publications

Shelf-life extension of wheat flour by irradiation technique

Shelf-life extension of wheat flour by irradiation technique

Emerging food processing technologies and factors impacting their industrial adoption

Infrared Radiation: Impact on Physicochemical and Functional Characteristics of Grain Starch

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