VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects
ABSTRACTInfrared heating has been widely used in food processing; however, there are few studies on the VIS-NIR radiation properties of food. We measured the radiation properties of starchy foods (potato, Chinese yam and sweet potato) and protein foods (beef tenderloin, pork tenderloin and chicken b...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2230381 |
| _version_ | 1797202481537613824 |
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| author | Wei Yang Linshuang Long Yanjun Sun Fan Yang Luo Zhang Kai Xu Hong Ye |
| author_facet | Wei Yang Linshuang Long Yanjun Sun Fan Yang Luo Zhang Kai Xu Hong Ye |
| author_sort | Wei Yang |
| collection | DOAJ |
| description | ABSTRACTInfrared heating has been widely used in food processing; however, there are few studies on the VIS-NIR radiation properties of food. We measured the radiation properties of starchy foods (potato, Chinese yam and sweet potato) and protein foods (beef tenderloin, pork tenderloin and chicken breast) and dispersions of starches and proteins before and after heat treatment in the 0.38–2.5 μm band. The results show that the radiation penetration depths (RPDs) of all tested foods are relatively high in the 0.6–1.3 μm band, with maximum values in the range of 4–8 mm. After heat treatment, the RPDs of starchy foods slightly increase, while those of protein foods decrease to approximately 1/2 of the original values. Comparative heating experiments of potato, Chinese yam and sweet potato heated by a halogen lamp (1.04 μm) and a carbon fiber lamp (1.76 μm) with peak wavelengths in and out of the 0.6–1.3 μm band, respectively, show that the foods heated by the halogen lamp have faster heating rates and more uniform temperature distributions. Because starchy and protein foods have high RPDs in the 0.6–1.3 μm band, the VIS-NIR radiation containing this band is expected to achieve rapid heating. |
| first_indexed | 2024-03-11T18:20:22Z |
| format | Article |
| id | doaj.art-aa730dac5f8347a48f7dd3e34173f0bf |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-24T08:04:08Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-aa730dac5f8347a48f7dd3e34173f0bf2024-04-17T13:20:13ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-012611760177410.1080/10942912.2023.2230381VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effectsWei Yang0Linshuang Long1Yanjun Sun2Fan Yang3Luo Zhang4Kai Xu5Hong Ye6Department of Thermal Science and Energy Engineering, University of Science and Technology of China, Hefei, People’s Republic of ChinaDepartment of Thermal Science and Energy Engineering, University of Science and Technology of China, Hefei, People’s Republic of ChinaMicrowave Business Department, Guangdong Midea Kitchen Appliances Manufacturing Co. Ltd, Foshan, People’s Republic of ChinaMicrowave Business Department, Guangdong Midea Kitchen Appliances Manufacturing Co. Ltd, Foshan, People’s Republic of ChinaDepartment of Thermal Science and Energy Engineering, University of Science and Technology of China, Hefei, People’s Republic of ChinaDepartment of Thermal Science and Energy Engineering, University of Science and Technology of China, Hefei, People’s Republic of ChinaDepartment of Thermal Science and Energy Engineering, University of Science and Technology of China, Hefei, People’s Republic of ChinaABSTRACTInfrared heating has been widely used in food processing; however, there are few studies on the VIS-NIR radiation properties of food. We measured the radiation properties of starchy foods (potato, Chinese yam and sweet potato) and protein foods (beef tenderloin, pork tenderloin and chicken breast) and dispersions of starches and proteins before and after heat treatment in the 0.38–2.5 μm band. The results show that the radiation penetration depths (RPDs) of all tested foods are relatively high in the 0.6–1.3 μm band, with maximum values in the range of 4–8 mm. After heat treatment, the RPDs of starchy foods slightly increase, while those of protein foods decrease to approximately 1/2 of the original values. Comparative heating experiments of potato, Chinese yam and sweet potato heated by a halogen lamp (1.04 μm) and a carbon fiber lamp (1.76 μm) with peak wavelengths in and out of the 0.6–1.3 μm band, respectively, show that the foods heated by the halogen lamp have faster heating rates and more uniform temperature distributions. Because starchy and protein foods have high RPDs in the 0.6–1.3 μm band, the VIS-NIR radiation containing this band is expected to achieve rapid heating.https://www.tandfonline.com/doi/10.1080/10942912.2023.2230381Starchy foodprotein foodVIS-NIRradiation propertiesradiant heating |
| spellingShingle | Wei Yang Linshuang Long Yanjun Sun Fan Yang Luo Zhang Kai Xu Hong Ye VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects International Journal of Food Properties Starchy food protein food VIS-NIR radiation properties radiant heating |
| title | VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects |
| title_full | VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects |
| title_fullStr | VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects |
| title_full_unstemmed | VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects |
| title_short | VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects |
| title_sort | vis nir radiation properties of starchy and protein foods and their impacts on radiant heating effects |
| topic | Starchy food protein food VIS-NIR radiation properties radiant heating |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2230381 |
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