-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
Infrared drying (IRD) is considered an innovative drying solution for the food industry with advantages such as
energy saving potential, shorter drying times and cost-effective production.
However, IRD also has disadvantages
such as weak penetration ability and overheating and burning of products.
Therefore, over the years, infrared accelerated drying (IRAD) technology has been combined with other drying technologies to overcome these shortcomings and make significant progress
.
While some reviews have been published in IRD, there are currently no reviews
of IRAD.
The current review presents the latest knowledge and findings
on the application of IRAD technology to improve food quality and safety.
The basic principles and characteristics of IRAD, the potential for energy saving, simulation and optimization methods for improving efficiency, and the development of various acceleration methods to obtain better end products by combining with other drying technologies were discussed, and the challenges and future work
of the development of new accelerated drying technologies were proposed.
Due to the synergistic effect of sequential or combined drying methods, most IRAD technologies significantly reduce the total drying time and energy required, resulting in a significant improvement in the organoleptic, nutritional and safety properties of dried food products, as well as better
appearance and quality.
Future research into the development of multi-wavelength IRAD systems based on infrared absorption bands, combined with new sensing technologies for real-time monitoring during drying, will further improve processing efficiency and food quality and safety
.
With further research and development, this technology is expected to become one of
the main drying methods in the food industry in the future.
Figure 1.
(A) Graphical representation of the comparison between convective heating and infrared heating of the product, (B) Advantages of the new food drying method and (C) Electromagnetic wave spectrum
Expert presentation
Professor Da-Wen Sun is a member of the Central Committee of the China Zhi Gong Dang, a specially appointed expert of the All-China Federation of Returned Overseas Chinese, and a member of the Expert Advisory Committee of
the Overseas Chinese Affairs Office of the State Council.
Academician of the European Academy of Sciences (European Academy of Humanities and Natural Sciences), Academician of the Royal Irish Academy of Sciences, Academician of the Polish Academy of Sciences, Academician of the International Academy of Food Sciences, Academician of the International Academy of Agricultural and Biological Systems Engineering, Academician of the International Academy of Refrigeration
.
Founder and editor-in-chief
of the internationally renowned journal Food and Bioprocess Technology.
for six consecutive years from 2015 to 2020 。 He has published 1000 papers in world-renowned journals and international conferences, 17 monographs, and a total of more than 600 papers have been included in SCI (the academic h-index of Web of Science statistics is 104, the academic h-index of SCOPUS statistics is 108, and the academic h-index of Google Scholar statistics is 122).
71 papers were selected as "Highly Cited Papers" in ESI Agronomy, ranking first in the world (2020.
01).
Since returning to work at South China University of Technology at the end of 2011, so far (November 2020), a total of 209 papers have been retrieved on the Web of Science website with the School of Food Science and Engineering of South China University of Technology as the first author, including 42 highly cited papers, 157 papers in JCR Region I, and 65 papers with impact factors greater than 6
.
The number of highly cited papers accounted for 14% and 45%
of the whole school of South China University of Technology and the School of Food Science and Engineering, respectively.
Among them, 2 papers were selected as the 100 most influential international academic papers in China, and the only two papers
selected by South China University of Technology.
Authorized 63 Chinese invention patents, 10 invention patents in the United States, Britain and Japan, and applied for 9 international PCT patents
.
From 2019 to 2020, we trained 2 "Highly Cited Scientists" every year for two consecutive years
.
Won the first prize of Guangdong Science and Technology Award in 2014 (ranked second), the second prize of Science and Technology Progress Award of the Ministry of Education in 2016 (ranked first), the first prize of Science and Technology Progress Award of China National Light Industry Federation in 2018 (ranked second), the first prize of Guangdong Science and Technology Progress Award in 2018 (ranked first), and the second prize of Anhui Science and Technology Progress Award in 2020 (ranked third)
