Heat Transfer Analysis in a Food Heated by Far-Infrared Radiation.

Abstract

Investigation of heat transfer in the food heated by far-infrared radiation is importantfor development of efficient heating process, since far-infrared radiation has recently beenused in the process of food industry. To predict temperature profiles in the food, twomathematical models were studied. One is the model that some of the irradiated energypenetrates into the food. Another is the model that all of the irradiated energy are absorbedat the food surface. There was no significant difference in calculated results between thesetwo models, and it was found that the penetration of far-infrared radiation energy did notaffect the temperature distribution in the food. Therefore, the latter model was used toexamine the influence of the temperature of a far-infrared radiation heater and convectiveheat transfer coefficient on heat transfer in the food. To check the mathematical models,far-infrared heating experiments were carried out. Calculated temperature distribution inthe food was in good agreement with experimental data.