ABSTRACT
Consumers’ expectations of convenience, variety, adequate shelf life and caloric content, reasonable cost, and environmental soundness have always triggered the need for advancement and modification of existing food-processing techniques and adoption of further novel processing technologies. Application of infrared (IR) heating in food processing is one such alternative. Food and agricultural sector adopts energy-efficient, less water-intensive, and environment-friendly technologies; the applications of IR technology have gained more attention as alternatives to other processing technologies.
