Infra Red Food Processing Technology

The infra red spectrum was discovered in 1800 by Sir Frederick Wm. Herschel using a prism and a thermometer to detect the energy beyond the wavelength of red light. Various research in the early 1960s indicated the tremendous potential of infra red thermal processing for food products.

Infra Red Micronizing is a patented process and is concerned with the wavelengths 1.8 – 3.4 microns. Infra Red energy is particularly efficient at generating heat inside absorbent materials. The resulting inter molecular friction brings about rapid internal heating and a rise in water vapour pressure. In grains a surface temperature of 100ºC can be reached in as little as 45 seconds.