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Infrared has multiple advantages in food processing. Firstly, it has high energy conservation and environmental protection, good thermal effect, and can directly supply energy to the processed object, which is not easily absorbed by the atmosphere. Secondly, it can be processed and produced without direct contact with materials during use, resulting in high hygiene and easier control of food quality and safety. At the same time, the characteristic of not directly contacting materials is also suitable for producing different types of food, with higher technical applicability.

1、 Infrared heating lamps are widely used in the food industry

（1）Infrared dehydration and drying

Drying process is one of the key processes in China's food industry, and the advantages of infrared drying equipment such as high thermal radiation efficiency and strong penetration are gradually becoming prominent in the industry. Moreover, the current equipment on the market is not only limited to a single far-infrared drying technology, but also combined with microwave technology, vacuum technology, etc. to further improve drying efficiency.

Mainly used for drying grains, noodles, and Chinese herbal medicine

Advantages: Fast heating speed, uniform absorption, high heating efficiency, small chemical decomposition, and low variability of raw materials, suitable for drying thermosensitive substances.

（2） Infrared baking

Infrared radiation directly acts on food, heating up faster during the process, reducing the waiting time for delicious food, and achieving precise temperature control.

（3）Infrared sterilization

Infrared heating sterilization does not require the use of heat medium, and directly irradiates the object to be sterilized, allowing heat transfer to penetrate directly from the surface to the interior. In the food industry, the heating process needs to avoid the invasion of bacteria and viruses. The stable operation of infrared heating avoids the generation of dust and powder during the heating process. Therefore, infrared radiation can not only be used for heating general powder and block foods, but also for sterilization and mold killing of nut foods, peanuts, and grains

2、 The difference between far infrared heating and microwave heating

01. Different heating methods

Microwave heating: The internal barbecue tube is a magnetron, which is a type of microwave generator that can generate microwave waves with a vibration frequency of 2.45 billion times per second. This invisible microwave can penetrate food up to 5 centimeters deep and cause water molecules in the food to move accordingly. The intense movement generates a large amount of heat energy, and the microwave heats food from the inside out. Copper or quartz tubes are commonly used as barbecue tubes in microwave ovens. Copper tubes are difficult to cool after heating, which can easily cause burns, and the thermal efficiency of quartz tubes is not very high.
Far-infrared light wave heating: It is heated using the far-infrared heating principle. After the power is turned on, the infrared components in the furnace can generate a high temperature of 600-700 ℃ (the high temperature of the electromagnetic furnace is 300 ℃) within a few seconds. Then, through imported energy reflective materials, the light energy is gathered together and reflected on the furnace panel, achieving the purpose of cooking food. Far-infrared light waves heat food from the outside to the inside.

02. Different effects on the human body

Microwave heating: It is microwave radiation that is harmful to the human body.
Far infrared light wave heating: The principle is far infrared radiation heating, which is beneficial to human health and environmental protection.

03. Different requirements for appliances

Microwave heating: Do not use metal or containers with metal. Because metals have a reflective effect on microwaves, not only do they make it difficult to heat food, but the reflected microwaves can also damage the components of the microwave oven, affecting its lifespan.
Far infrared light wave heating: Various high-temperature resistant containers can be used in the light wave furnace, as well as metal containers.

04. Different flavors of processed food

Microwave heating: Using microwaves to stimulate the high-speed movement of molecules in food, relying on the energy generated by molecular motion to heat the food. The disadvantage is that water is easily lost during the cooking process, which cannot be compared to traditional cooking, giving the food a roasted color and aroma.
Far infrared light wave heating: Using far infrared to heat food is a combination of electrical energy, infrared radiation, and food heating method. The conversion rate of electrical energy to thermal energy is fast, and the temperature is high, which quickly produces a baking effect on the surface of the food and transfers heat into the food; At the same time, far-infrared radiation generates heating effects on the interior of food. It can lock in the moisture of food, making it scorched on the outside and tender on the inside, with excellent color and fragrance.