ABSTRACT
In thermal processing in the food industry, conduction and convective heat transfer have mainly been used, and as a radiant heat transfer,
infrared radiation
(IR) of short wavelength, such as solar light and an infrared lamp, has been used. Recently, interest in heating by
far-infrared radiation
(FIR) has increased owing to the development of commercial FIR heaters, which have high emissivity in the infrared region of long wavelength.
