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 Food processing  

Cooking and blanching, drying, browning and braising, dehydrating, and searing

Our recommendations


Infrared, High frequency and Microwave

Potential benefits

  • +Precision and refinement (braising or browning without cooking or burning)
  • +Better control of product moistness during drying
  • +Rapid processing
  • +Little or no impact on taste and other sensory properties
  • +Reduces or eliminates fat content

Find out more

Microwave and high-frequency technologies make it possible to heat, directly and rapidly, without an intermediary, such poorly conductive substances as agroprocessing products. For more information, see Section 4.6.2 of the page New Energy Efficient Technologies That Are Applicable to Manufacturing Processes on the Natural Resources Canada Web site.

The primary characteristic of infrared radiation (IR) heating technology is that the heat is usually absorbed at the surface of the product, causing a rapid rise in temperature. For more information, see Section 4.6.1 of the page New Energy Efficient Technologies That Are Applicable to Manufacturing Processes on the Natural Resources Canada Web site.


See also