Selective far infrared heating system - spectral manipulation. II

Soojin Jun, Joseph Irudayaraj

Research output: Contribution to journalArticlepeer-review


Spectral manipulation of infrared radiation for selective heating of food components was done using a far infrared (FIR) heating system. The incident FIR radiation was controlled in the specific spectral regions using three bandpass optical filters in ranges of 2.5-2.96 μm (filter A), 3.15-3.67 μm (filter B), and 5.45-12.23 μm (filter C). Pure soybean protein and starch powder were used to test the validity of the selective IR heating system in the three different bandpass ranges. Based on the heat flux ratio between soy protein and starch, in relation to the applied spectral conditions, a simulation model was developed and validated.

Original languageEnglish (US)
Pages (from-to)69-82
Number of pages14
JournalDrying Technology
Issue number1
StatePublished - Jan 2003
Externally publishedYes


  • Far infrared heating
  • Modeling
  • Selective heating
  • Spectral manipulation

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Physical and Theoretical Chemistry


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