Infrared drying is a drying technique that uses radiant heat from infrared emitters to heat product directly, often combined with convective airflow, enabling faster moisture removal with potentially lower energy use than conventional hot-air methods.
In trade practice
The method is applied to thin-layer products such as sliced fruit, vegetables and herbs where rapid surface heating is acceptable. QA teams must verify that emitter temperature and exposure time are calibrated to avoid surface scorching, colour damage or flavour loss, which are the main quality risks. Suppliers should validate process parameters for each product and thickness, as infrared penetration depth varies with product composition. Buyers should request colour and moisture data from validation trials when sourcing infrared-dried ingredients for the first time.
In a specification
Where infrared drying is specified or declared, the technical sheet should note the method alongside maximum moisture content, colour parameters and any limits on heat-induced colour or flavour change relevant to the end application.