Application ofinfrared technology in rough rice drying. Method of thermally and selectivelyseparating water and solvents from solids under vacuum utilizingradiant heat. The United States Patent. Pan, Z. July , Las Vegas, NV. Pierce, BN Quaglia, GB, Gravina, R.
Infrared Heating for Food and Agricultural Processing
Effectiveness of infrared radiation as a sourceof energy for paddy drying. Journal of Ag. Rao, PN XX 2 : Peroxidase activity as a biochemical maker for resistance ofmuskmelon cucumis melo to pseudoperonospors cubensis. TheAmerican Phytopathological Society.
Reuveni, R. An experimental study ofgas-fired infrared drying of paper. Seyed-Yagoobi, J. Lowtemperature blanching effects on chemistry, firmness andstructure of canned green beans and carrotsJournal-of-Food-Science. Biotechnology progress.
Development ofa simple pungency indicator test for onions. Sundu, C. Infrared radiative drying in food engineering: aprocess analysis. Potential ofrecycling air in an industrial cross-flow rice dryer. ASAE Paper American Society of Agricultural Engineers. Joseph, MI. The pre-treatment of fruits and begetables. Jongen ed. Woodhead Publishign Limited. Torreggiani, D. Fruit and vegetableprocessing, W. Ed Woodhead Publishign Limited. London, UK. Agricultural Statistics. United States Department ofAgriculture. Washington DC. Freezing fruits and vegetables. TexasAgricultural Extension Service.
Vanlaanen, P. This invention relates to food processing and, in particular, blanching and dehydration of foods.
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Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named 'infrared dry-blanching' IDB technology. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products.
In general, the advantages of IDB include 1 uniform heating which enhances energy efficiency and limits damage from over-heating, 2 capability of zone heating to address differential density, 3 ability to treat large or small lots with the same piece of equipment, 4 portability, since equipment can be built on wheels, and 5 a safe, non-toxic process with no harmful side-effects to humans or the environment.
Infrared Heating for Food and Agricultural Processing - CRC Press Book
A tool for generating infrared radiation; b. The food product is exposed to the radiation of a predetermined period; C so that the infrared radiation means and said predetermined distance away from the food. The method of claim 1, wherein said infrared radiation means infrared radiation with a wavelength between microns.
The method of claim 8, wherein said transmitter to operate at infrared wavelength range microns. The method of claim 8, wherein said first transmitter operates at a constant temperature stage, followed by a second phase, the transmitter is operated in the second stage at different fixing temperatures. The method of claim 11, wherein application of the pressurized hot air to accelerate the dehydration process. The method of claim 8, wherein the application of pressurized hot air to accelerate the dehydration process.
The method of claim 12, application of vacuum to accelerate the dehydration process. An apparatus for blanching and dehydrating food products, comprising: a tool for generating infrared energy; b. At infrared energy control tools; and c blanched holding tools or dehydrated food The apparatus of claim 15, wherein the generating means is flameless infrared energy, gas infrared emitter. The apparatus of claim 16, wherein said transmitter control means comprises a programmable microcomputer which provides the ability to control the infrared transmitter by a selectable temperature and time.
The apparatus of claim 17, further comprising a means generating a vacuum condition. The apparatus of claim 18, wherein said holding means is a continuous belt or rotatable tympanum. The apparatus of claim 15, wherein said holding means is a continuous belt or rotatable tympanum. The apparatus as claimed in claim 18, further comprising a pressurized hot air generating means to accelerate the dehydration process. The apparatus as claimed in claim 15, further comprising a pressurized hot air generating means to accelerate the dehydration process.
The apparatus as claimed in claim 15, further comprising the food product to be treated in the tool under vacuum conditions. The apparatus for producing a food as claimed in claim 15 by.
Emerging Technologies for Food Processing
The apparatus for producing a food as claimed in claim 19 by. The method of claim produced by the food. A method of producing a food product through 9 claims. Novel infrared dry blanching IDB , infrared blanching, and infrared drying technologies for food processing.
Novel infrared dry blanching IDB , and infrared drying technologies for food processing. USA1 en. CNA en. CAA1 en. DET5 en. MXA en. WOA2 en. Technical method for catalytic infrared dry-process de-enzyming and synchronous dehydration of fruits and vegetables. Sequential infrared hot air drying method for dry-method de-enzyming treatment of fruits and vegetables. Method for blanching enzyme deactivation of plant through infrared rays with medium-short waves.
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One kind of a negative pressure vacuum shortwave infrared microwave pulse spouted joint dried beans prepared granulation method brittle leisure. USA en. Santos, P.