{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T03:20:57Z","timestamp":1792293657776,"version":"4.4.0"},"reference-count":87,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2019,11,15]],"date-time":"2019-11-15T00:00:00Z","timestamp":1573776000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Infrared (IR) technology is highly energy-efficient, less water-consuming, and environmentally friendly compared to conventional heating. Further, it is also characterized by homogeneity of heating, high heat transfer rate, low heating time, low energy consumption, improved product quality, and food safety. Infrared technology is used in many food manufacturing processes, such as drying, boiling, heating, peeling, polyphenol recovery, freeze-drying, antioxidant recovery, microbiological inhibition, sterilization grains, bread, roasting of food, manufacture of juices, and cooking food. The energy throughput is increased using a combination of microwave heating and IR heating. This combination heats food quickly and eliminates the problem of poor quality. This review provides a theoretical basis for the infrared treatment of food and the interaction of infrared technology with food ingredients. The effect of IR on physico-chemical properties, sensory properties, and nutritional values, as well as the interaction of food components under IR radiation can be discussed as a future food processing option.<\/jats:p>","DOI":"10.3390\/molecules24224125","type":"journal-article","created":{"date-parts":[[2019,11,15]],"date-time":"2019-11-15T11:24:32Z","timestamp":1573817072000},"page":"4125","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":246,"title":["A Comprehensive Review on Infrared Heating Applications in Food Processing"],"prefix":"10.3390","volume":"24","author":[{"given":"Salam A.","family":"Aboud","sequence":"first","affiliation":[{"name":"Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7750-5988","authenticated-orcid":false,"given":"Ammar B.","family":"Altemimi","sequence":"additional","affiliation":[{"name":"Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Asaad","family":"R. S. Al-HiIphy","sequence":"additional","affiliation":[{"name":"Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lee","family":"Yi-Chen","sequence":"additional","affiliation":[{"name":"Department of Plant Soil and Agricultural Systems, Agriculture College, Southern Illinois University, Carbondale, IL 62901, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1296-7633","authenticated-orcid":false,"given":"Francesco","family":"Cacciola","sequence":"additional","affiliation":[{"name":"Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, 98125 Messina, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,11,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Saravacos, G., and Kostaropoulos, A.E. 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