食品和农产品干燥的一种有效方法-红外加热法

农业和食品行业需要能源高效和环境友好的干燥技术，最近红外加热干燥的应用得到广泛研究。作为现代干燥技术的另一种选择，红外干燥具有加热均匀、干燥速率高、干燥时间短、节约能源、产品品质和安全性高等引人注目的优点。研究表明。将红外方法可以减少干燥时间并且节能。与热可以对果蔬实现同步漂烫和干燥，干燥和热风干燥相结合能够有效的减少干燥时间。所开发的红外冷冻相继干燥常规的空气干燥或冷冻干燥相比，更适合于生产高品质的酥脆果蔬片。红外加对稻谷进行同步干燥和杀虫。本文将综述红外加热技术的最新研究和进展。

Infrared Heating as an Efficient Method for Drying Foods and Agricultural Products

Because agricultural and food sector demands energy efficient and environmentally friendly drying technologies, the application of infrared （IR） heating for drying has recently been extensively studied. IR drying, as an alternative to current drying technologies, has attractive merits such as uniform heating, high heat transfer rate, reduced processing time and energy consumption, and improved product quality and safety. Our research has shown that combined IR and hot air drying can effectively reduce drying time. The developed sequential IR and freeze drying method reduced drying time and energy and can be used to produce high quality crispy fruit and vegetable pieces compared to regular air drying or freeze drying. The IR heating can also achieve simultaneous blanching and drying for fruits and vegetables, and drying and disinfestation of rough rice. This paper will review the latest research and development of IR heating technologies.