Infrared heating of cereals

Book chapter

Yang, Shulin, Cao, Zhenui, Ying, Xin, Wei, Xiaoming, That, Lisa F.M. Lee Nen, Pandohee, Jessica and Wang, Bo. (2023). Infrared heating of cereals. In In Sharma, Rajan, Dar, B N and Sharma, Savita (Ed.). Cereal Processing Technologies Impact on Nutritional, Functional, and Biological Properties pp. 343 CRC Press. https://doi.org/10.1201/9781003242192-21

Publication dates
Authors	Yang, Shulin, Cao, Zhenui, Ying, Xin, Wei, Xiaoming, That, Lisa F.M. Lee Nen, Pandohee, Jessica and Wang, Bo
Editors	Sharma, Rajan, Dar, B N and Sharma, Savita
Abstract	Infrared heating is a technology that has many applications in post-harvest cereal production. Through its heating and drying effects, infrared radiation is today commonly applied to cereals to increase their shelf-life, and improve their safety by destroying spores, bacteria, or fungus as well as deactivating enzymes that would otherwise cause rancidity or off-flavours. The use of infrared (IR) has therefore improved much of the logistics of bringing cereals safely from the field to our table. While cereals are consumed as a staple food due to their high starch and protein content and ability to meet our daily energy demand, they also contain a plethora of bioactive compounds. The latter depending on their composition and concentration can have either health-promoting effects, such as anti-inflammatory, or may cause unwanted effects, such as reduction of digestibility of cereals. Interestingly, in many cases IR heating alters the biochemical compositions of cereals affecting starch, protein, lipid, phytochemical, and bioactive content as well as physical properties such as taste, odour, and texture. Therefore, for the cereal industry it is crucial IR strategies are optimised for the desired health benefits. The aim of this chapter is to summarise and discuss the effect of IR irradiation on the nutritional, functional, and biological characteristics of cereals.
Keywords	Infrared heating; cereals
Page range	343
	357
Year	01 Jan 2023
Book title	Cereal Processing Technologies Impact on Nutritional, Functional, and Biological Properties
Publisher	CRC Press
Place of publication	United States
ISBN	9781003242192
Digital Object Identifier (DOI)	https://doi.org/10.1201/9781003242192-21
Web address (URL)	https://www.taylorfrancis.com/chapters/edit/10.1201/9781003242192-21/infrared-heating-cereals-shulin-yang-zhenui-cao-xin-ying-xiaoming-wei-lisa-lee-nen-jessica-pandohee-bo-wang
Open access	Published as non-open access
Research or scholarly	Research
Publisher's version	License All rights reserved File Access Level Controlled
Output status	Published
Online	03 Oct 2023
Publication process dates
Deposited	10 May 2024
Additional information	© 2024 selection and editorial matter, Rajan Sharma, B. N. Dar, and Savita Sharma; individual chapters, the contributors

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