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Infrared Heating In Food Industry
- Categories:IR Lamp Technologies & News
- Author:
- Origin:
- Time of issue:2023-10-19
- Views:0
(Summary description)1. Food Infrared Drying
On potatoes and carrots, the surface of the products after fast-infrared drying has the characteristics of porosity, which is conducive to the product rehydration.
Aquatic products: fast-infrared drying has the effect of shortening the drying time, improving the retention rate of nutrients and reducing enzyme activity.
Noodles: The surface of noodles dried by traditional hot air is rough, the drying time is long at low temperature, and the equipment required is large. The surface of fast-infrared drying products is smooth, the drying time is shortened every day, and the bacteria content is greatly reduced.
2. Food Fast Infrared Baking
Advantages: Fast heating speed, good heating effect.Combined with microwave baking and practical, after microwave baking, plus fast-infrared heating treatment, the surface of the product appears burnt yellow and produce aromatic taste.In the production of biscuits, the fast infrared drying method saves energy compared with the traditional drying method, and the steam bubbles in the products are evenly distributed, and the bite feeling is better.
3. Food Fast Infrared Ripening
Fast infrared ripening is the use of fast infrared radiation to irradiate food, causing internal water and organic matter molecules vibration, resulting in changes in proteins, carbohydrates and other substances, and thus to the effect of ripening.The ripening time of food can be shortened by using fast infrared. fast infrared can be used for brewing food, fish refined products, steamed eggs and other food maturation.
4. Food Fast Infrared Sterilization
Japan's Yamano Fugo once put bacteria, yeast and mold suspension into plastic bags to carry out fast-infrared sterilization test, fast-infrared irradiation power of 6kw, 8kw, 10kW and 12kw, the test results show that: irradiation for 10min can kill all heat-resistant bacteria; It can reduce the number of heat-resistant bacteria by 105-108 orders of magnitude.
5. Food Fast Infrared Thawing
The temperature of the block frozen food is -20℃, the size is 40mm×60mm ×10mm, the power of the fast infrared transmitter is 300w, and the irradiation distance is 100mm. The experimental results show that the central temperature of block frozen food rises rapidly, and the surface temperature and the central temperature can always be kept at roughly the same level, that is, fast infrared irradiation is more suitable for the rapid thawing of frozen food.
Infrared Heating In Food Industry
(Summary description)1. Food Infrared Drying
On potatoes and carrots, the surface of the products after fast-infrared drying has the characteristics of porosity, which is conducive to the product rehydration.
Aquatic products: fast-infrared drying has the effect of shortening the drying time, improving the retention rate of nutrients and reducing enzyme activity.
Noodles: The surface of noodles dried by traditional hot air is rough, the drying time is long at low temperature, and the equipment required is large. The surface of fast-infrared drying products is smooth, the drying time is shortened every day, and the bacteria content is greatly reduced.
2. Food Fast Infrared Baking
Advantages: Fast heating speed, good heating effect.Combined with microwave baking and practical, after microwave baking, plus fast-infrared heating treatment, the surface of the product appears burnt yellow and produce aromatic taste.In the production of biscuits, the fast infrared drying method saves energy compared with the traditional drying method, and the steam bubbles in the products are evenly distributed, and the bite feeling is better.
3. Food Fast Infrared Ripening
Fast infrared ripening is the use of fast infrared radiation to irradiate food, causing internal water and organic matter molecules vibration, resulting in changes in proteins, carbohydrates and other substances, and thus to the effect of ripening.The ripening time of food can be shortened by using fast infrared. fast infrared can be used for brewing food, fish refined products, steamed eggs and other food maturation.
4. Food Fast Infrared Sterilization
Japan's Yamano Fugo once put bacteria, yeast and mold suspension into plastic bags to carry out fast-infrared sterilization test, fast-infrared irradiation power of 6kw, 8kw, 10kW and 12kw, the test results show that: irradiation for 10min can kill all heat-resistant bacteria; It can reduce the number of heat-resistant bacteria by 105-108 orders of magnitude.
5. Food Fast Infrared Thawing
The temperature of the block frozen food is -20℃, the size is 40mm×60mm ×10mm, the power of the fast infrared transmitter is 300w, and the irradiation distance is 100mm. The experimental results show that the central temperature of block frozen food rises rapidly, and the surface temperature and the central temperature can always be kept at roughly the same level, that is, fast infrared irradiation is more suitable for the rapid thawing of frozen food.
- Categories:IR Lamp Technologies & News
- Author:
- Origin:
- Time of issue:2023-10-19
- Views:0
1. Food Infrared Drying
On potatoes and carrots, the surface of the products after fast-infrared drying has the characteristics of porosity, which is conducive to the product rehydration.
Aquatic products: fast-infrared drying has the effect of shortening the drying time, improving the retention rate of nutrients and reducing enzyme activity.
Noodles: The surface of noodles dried by traditional hot air is rough, the drying time is long at low temperature, and the equipment required is large. The surface of fast-infrared drying products is smooth, the drying time is shortened every day, and the bacteria content is greatly reduced.
2. Food Fast Infrared Baking
Advantages: Fast heating speed, good heating effect.Combined with microwave baking and practical, after microwave baking, plus fast-infrared heating treatment, the surface of the product appears burnt yellow and produce aromatic taste.In the production of biscuits, the fast infrared drying method saves energy compared with the traditional drying method, and the steam bubbles in the products are evenly distributed, and the bite feeling is better.
3. Food Fast Infrared Ripening
Fast infrared ripening is the use of fast infrared radiation to irradiate food, causing internal water and organic matter molecules vibration, resulting in changes in proteins, carbohydrates and other substances, and thus to the effect of ripening.The ripening time of food can be shortened by using fast infrared. fast infrared can be used for brewing food, fish refined products, steamed eggs and other food maturation.
4. Food Fast Infrared Sterilization
Japan's Yamano Fugo once put bacteria, yeast and mold suspension into plastic bags to carry out fast-infrared sterilization test, fast-infrared irradiation power of 6kw, 8kw, 10kW and 12kw, the test results show that: irradiation for 10min can kill all heat-resistant bacteria; It can reduce the number of heat-resistant bacteria by 105-108 orders of magnitude.
5. Food Fast Infrared Thawing
The temperature of the block frozen food is -20℃, the size is 40mm×60mm ×10mm, the power of the fast infrared transmitter is 300w, and the irradiation distance is 100mm. The experimental results show that the central temperature of block frozen food rises rapidly, and the surface temperature and the central temperature can always be kept at roughly the same level, that is, fast infrared irradiation is more suitable for the rapid thawing of frozen food.
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