Infrared IR Technology and Its Use in Food Processing

Yıl 2016, Cilt: 14 Sayı: 2, 196 - 203, 01.06.2016

Neşe Yılmaz Tuncel N Barış Tuncel

Öz

Infrared radiation is an electromagnetic energy between the microwaves and the visible light in the electromagnetic spectrum. In this study, infrared applications in food industry, infrared absorption properties of foods, infrared emitters and major use of infrared radiation in food processing and effects of infrared radiation on food components are reviewed. Although superiorities of infrared radiation in comparison to the traditional processing methods have been previously stated, more research is needed for the use of infrared radiation in industrial scale and to determine its effects on the food components considering that it is a relatively new technology in the field of food

Anahtar Kelimeler

Infrared, Food, Drying, Enzyme inactivation, Pathogen inactivation

Kızılötesi Teknolojisi ve Gıda İşlemedeki Kullanımı

Öz

Kızılötesi veya infrared radyasyon, elektromanyetik spektrumda mikrodalga ile görünür bölgeler arasında yer alan elektromanyetik enerjidir. Bu çalışmada gıda endüstrisindeki infrared uygulamaları, gıdaların infrared radyasyonu absorplama özellikleri, infrared kaynakları, infrared radyasyonun gıda işlemede kullanıldığı temel alanlar ve gıda bileşenlerine etkisi derlenmiştir. Gıda alanında nispeten yeni olan infrared teknolojisinin, geleneksel işleme metotlarına göre pek çok üstün yanı ortaya konmuş olmakla beraber, endüstriyel boyutlarda kullanılması ve gıda bileşenlerine etkisinin belirlenmesi için daha çok araştırmaya ihtiyaç vardır

Anahtar Kelimeler

Kızılötesi, Gıda, Kurutma, Enzim inaktivasyonu, Patojen inaktivasyonu

Kaynakça

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