Infrared Food Processing / Production Line 

IR Heating Depends On:

• Surface property of material
• Type of radiation
• Shape of emitter and receiver

Infrared heating technology is suitable for various food processing techniques such as drying, baking and roasting, blanching, pasteurization and sterilization.

Infrared Food Drying:

Application of infrared has become popular in food drying due to its distinctive surface heating capability. Food dried using IR has better rehydration properties compared to conventional drying systems.

• Reduced drying time
• Alternate energy source
• Increased energy efficiency
• Constant temperature during drying
• Better-quality finished products
• Reduced airflow requirement
• High degree of process control
• Space saving and clean working environment

Though infrared offers various advantages over conventional drying processes, it is not a universal remedy. Based on drying requirements, customized IR radiator selection or hybrid systems (IR combined with conventional heating) can be designed for optimal performance.

Infrared Baking and Roasting:

IR baking and roasting are more efficient and instantaneous compared to conventional ovens. High heat transfer rates can be achieved without heating the oven surroundings, reducing total energy consumption.

• Short baking times
• High thermal efficiency
• Good control over baking conditions
• Rapid start-up without heating oven air

IR baking enables quick crust formation and selective area baking. Carefully selected IR boosters help achieve desired color and thickness without losing nutritional content.

Infrared (IR) Blanching:

IR blanching is suitable for enzyme inactivation while maintaining nutritional quality. It prevents undesirable sensory and nutritional changes in fruits and vegetables.

• Short processing time
• More energy efficient
• Enhanced production quality
• Lower floor space requirement

Infrared (IR) Pasteurisation:

Pasteurisation removes pathogenic bacteria to prevent spoilage and disease. IR pasteurisation increases surface temperature sufficiently to reduce microorganisms without significantly raising internal temperature.

• Controlled processing time
• Efficient energy utilisation
• Enhanced production quality
• Lower floor space required
• Direct transfer to packaging after processing

Infrared Sterilization:

Sterilisation involves heating food at high temperature for sufficient time to destroy microorganisms such as fungi, bacteria, viruses and prions. IR based sterilization units are available in both batch and continuous types. Far-IR radiators penetrate food surfaces quickly, killing microorganisms without affecting natural properties.

• Selective heat treatment
• Very low floor space (approximately ¼ compared to conventional systems)
• Easy control with start and stop emitters
• Lower maintenance
• High energy transfer efficiency
• No combustion products
• No air circulator required