Research Areas

Application of Infrared Heating for Food and Agricultural Products Processing

Infrared based processing technologies have emerged as an alternative to conventional food processing methods for enhancing food quality and safety, improving energy and processing efficiency, reducing water usage and wastewater generation.  Our research team through systematic research has been making continued effort in broadening the understanding of infrared heating for food processing, bridging the knowledge gaps on infrared heating and its applications, and translating fundamental research findings to food processes, including drying, blanching, peeling, roasting, and safety improvement.

Infrared Dry-Blanching

Infrared Drying

Infrared Dry-Peeling

Infrared Dry-Roasting

Infrared Application in IR in Rice Processing

Modeling and Simulation of Food Processing Technologies

Disinfection and Pasteurization

Functional Products from Food Processing Waste

Evaluation of Laboratory Scale Rice Milling




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