ABSTRACT
Most published data on IR drying of foods comes from
(the former) USSR, the United States, and the East
European countries (Hallstro¨m et al., 1988). Ginzburg
(1969) described IR drying of grains, flour, vegetables,
pasta, meat, fish, etc. and showed that IR drying can be
successfully applied to foodstuffs. There are many cur-
rent industrial applications of drying agricultural pro-
duce by IR. Sandu (1986) pointed out as advantages of
IR drying in foods, the versatility of IR heating, simpli-
city of the required equipment, easy accommodation of
the IR heating with convective, conductive, and micro-
wave heating, fast transient response, and also signifi-
cant energy savings. Experimental and theoretical
works on IR drying, of opaque and semitransparent
materials (silica sand, brick, brown coal, graphite sus-
pensions and slurry of surplus activated sludge) have
been performed by Hasatani et al. (1983, 1988).
