Revolutionizing food processing with infrared heating: New approaches to quality and efficiency

• Published in: Food Physics 2025-09, Vol.2, p.100046, Article 100046
• Main Authors: Fakayode, Olugbenga Abiola, Ojoawo, Olayemi Olubunmi, Zhou, Man, Wahia, Hafida, Ogunlade, Clement Adesoji
• Format: Article
• Language: English
• Subjects: Food products; Heat transfer; Infrared (IR) radiation; Novel technologies; Product quality
• ISSN: 2950-0699; 2950-0699
• DOI: 10.1016/j.foodp.2024.100046

Infrared (IR) heating technology represents a cutting-edge thermal technology in food processing, offering energy-efficient and effective solutions for various unit operations such as blanching, microbial decontamination, peeling, roasting, and thawing. Recent advancements in IR heating have highlighted its advantages over conventional methods, including short processing time, uniform heating and product temperature, superior quality of products, low energy consumption, high heat transfer rate, high energy efficiency, ease of control, compact equipment and eco-friendliness over the conventional heating systems. Considering these merits, IR has found several applications in food processing with increased interest and research in the last decade. Thus, this review discusses recent studies and technological advancements in IR heating, addressing the benefits, limitations, and challenges of its implementation across different food processing applications. In addition, it explores the synergistic utilization of IR radiation when combined with other novel technologies by assessing their combined impact on process efficiency, energy savings, and food quality. The findings of this study showed that in blanching, IR heating has shown potential to reduce nutrient loss and preserve sensory quality, enhancing the retention of vitamins and minerals. For microbial decontamination, it provides a non-chemical approach to pathogen reduction, minimizing foodborne risks while preserving product quality. In peeling applications, IR heating can achieve efficient removal of skin with minimal waste and damage to the edible portion, making it an eco-friendly option. When used for roasting, it contributes to the development of desirable colour, flavor, and texture attributes. Finally, in thawing applications, IR technology provides faster and more uniform heating, reducing drip loss and improving product quality. From the foregoing, it was established that the adoption of IR heating technology in food processing represents a significant advancement in enhancing product quality and process efficiency across the various applications. Moreover, combining IR heating with other novel food processing technologies further improved process efficiency, enhanced energy savings, and preserved or even boosted food quality. Further research on optimization, process modelling, and the integration of IR heating with other technologies could expand its applicability and effectiveness, paving the