Method of processing food utilizing infrared radiation

Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave

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426243, 426496, A21D 600

Patent

active

053824415

ABSTRACT:
The present invention includes a method of selectively heating, comprising the step of providing a source of radiation capable of delivering at least 60% of its power in a selected wavelength band, and exposing the food to the radiation for an amount of time sufficient to heat beneath a surface.

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Biscuit Baking by Near-infrared Radiation, Peter Wade, 1987.
Infra-Red Radiation for Food Processing II. Calculation of Heat Penetration During Infra-Red Frying of Meat Products, Magnus Dagerskog, 1979.
Infra-Red Radiation for Food Processing I. A Study of the Fundamental Properties of Infra-Red Radiation, M. Dagerskog et al., 1979.
Optical Properties of Bread in the Near-Infrared Range, C. Skjoldebrand et al., 1988.
Baking Using Short Wave Infra-Red Radiation, Christina Skjoldebrand and Claes-Goran Andersson.
Drying by Infra-Red Radiation, A. Shuman et al., 1950.
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