Develop selective heating using infrared radiation.Selective heating has not often been applied to commercial food processing Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. The food processing industry utilises these processes. , despite its potential. For the most part, this is due to technical limitations in realizing the optical properties of food materials on the thermal processor. But the technique is also promising in terms of disinfecting microorganisms in foods. It could deliver the lethal energy only to microorganisms without damaging the other components of the product. In research at Pennsylvania State University Pennsylvania State University, main campus at University Park, State College; land-grant and state supported; coeducational; chartered 1855, opened 1859 as Farmers' High School. , scientists used an infrared heating Infrared heating refers to heating objects (or people) through electromagnetic radiation. Infrared radiation is nothing but another name for a specific part of the electromagnetic spectrum. (IR) system to accomplish the spectral manipulation of food components. Researchers were able to control the incident IR radiation so that a variety of spectral distributions corresponded to the optical filter in use. Controlled radiation can stimulate specific optical responses of a food, based upon the relationship between the IR spectral distribution and the IR absorptivity of the food. Researchers selected soybean soybean, soya bean, or soy pea, leguminous plant (Glycine max, G. soja, or Soja max) of the family Leguminosae (pulse family), native to tropical and warm temperate regions of Asia, where it has been protein and starch powder to verify the differential IR heating technique. Both the surface and center temperature profiles of the two samples measured during 5 minutes of heating were compared with respect to various filters. At the surface, the selective heating technique could manipulate the magnitude of the thermal variations between two food components, depending upon the IR spectral distributions. This could not be accomplished with other heating techniques. The temperature at the center of each sample showed little significant discrepancy because of the nearly exhausted infrared energy. Mathematical models, based on the heat flux ratios of soy protein Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies which are estimated to contain at least 60–70% of the total soybean protein. to starch and the IR spectral conditions, supported the thermal measurements. Selective heating technique can be applied to thermal processing to create a uniform heating effect on the final product. Further information. Joseph Irudayaraj, Department of Agricultural and Biological Engineering, Pennsylvania State University, 107 Agricultural Engineering Agricultural engineers develop engineering science and technology in the context of agricultural production and processing and for the management of natural resources. The first curriculum in Agricultural Engineering was established at Iowa State University by J. B. Building, University Park, PA 16802; phone: 814-865-2807; fax: 814-863-1031; URL URL in full Uniform Resource Locator Address of a resource on the Internet. The resource can be any type of file stored on a server, such as a Web page, a text file, a graphics file, or an application program. : www.psu.edu. |
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