Infrared (IR) technology is highly energy-efficient, less water-consuming, and environmentally friendly compared to conventional heating. Further, it is also characterized by homogeneity of heating, high heat transfer rate, low heating time, low energy consumption, improved product quality, and food safety. Infrared technology is used in many food manufacturing processes, such as drying, boiling, heating, peeling, polyphenol recovery, freeze-drying, antioxidant recovery, microbiological inhibition, sterilization grains, bread, roasting of food, manufacture of juices, and cooking food. The energy throughput is increased using a combination of microwave heating and IR heating. This combination heats food quickly and eliminates the problem of poor quality. This review provides a theoretical basis for the infrared treatment of food and the interaction of infrared technology with food ingredients. The effect of IR on physico-chemical properties, sensory properties, and nutritional values, as well as the interaction of food components under IR radiation can be discussed as a future food processing option.

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Ultrasound (US) is classified as a nonthermal treatment and it is used in food processing at a frequency range between 20 kHz and 1 MHz. Cavitation bubbles occur when the US strength is high enough to generate rarefaction that exceeds the intermolecular attraction forces in the medium. Currently, US is widely used in meat industries to enhance procedures, such as meat tenderization, emulsification mass transfer, marination, freezing, homogenization, crystallization, drying, and microorganism inactivation. In addition, combining ultrasonic energy with a sanitizing agent has a synergistic effect on microbial reduction. When poultry meat is treated using US, the expected quality is often better than the traditional methods, such as sanitization and freezing. US can be considered as a novel green technology for tenderizing and decontamination of poultry meat since both Escherichia coli and Salmonella are sensible to US. US improves the physical and chemical properties of meat proteins and can lead to a decrease in the α‐helix in intramuscular protease complex in addition to a reduction in the viscosity coefficients. Therefore, ultrasonic treatment can be applied to enhance the textural properties of chicken meat. US can also be used to improve the drying rate when used under vacuum, compared with other traditional techniques. This review focuses on the potential of US applications in the management of poultry industries as the demand for good quality meat proteins is increasing worldwide.

Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic heating works faster and consumes less energy compared to conventional heating. Key characteristics of ohmic heating are homogeneity of heating, shorter heating time, low energy consumption, and improved product quality and food safety. Energy consumption of ohmic heating was measured as 4.6–5.3 times lower than traditional heating. Many food processes, including pasteurization, roasting, boiling, cooking, drying, sterilization, peeling, microbiological inhibition, and recovery of polyphenol and antioxidants have employed ohmic heating. Herein, we review the theoretical basis for ohmic treatment of food and the interaction of ohmic technology with food ingredients. Recent work in the last seven years on the effect of ohmic heating on food sensory properties, bioactive compound levels, microbial inactivation, and physico-chemical changes are summarized as a convenient reference for researchers and food scientists and engineers.

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This study aimed to explore the impact of halogen drying temperature (60, 70, and 80°C) on drying kinetics and some sensory and physical properties of tomato slices. Also, the suitability of previously proposed models for predicting the drying process of tomato slices was assessed and compared with that of a newly proposed model using root mean square error, reduced chi‐square, and determination of coefficient. According to the results, increasing the drying temperature from 60 to 80°C reduced the drying time from 150 to 106 min but increased energy consumption. Experimental drying curves indicated only one falling drying rate period for the drying temperatures of 60 and 70°C, while two consecutive falling rate periods were observed for drying temperatures of 80°C due to the case‐hardening phenomenon. The highest sensory score was obtained for samples dried at 60°C. Also, the effective moisture diffusion varied between 7.96 × 10−9 and 1.07 × 10−8 m2/s. The color parameters (L*, a*, b*, a*/b*, and ∆E) of samples were significantly affected by drying temperature. The browning index and mass transfer coefficient increased significantly (p < .05) with the increase of the drying temperature. The results introduced halogen drying as a promising processing technology for drying tomato slices. Practical applications Drying, such as tomato slices drying, is one of the common process in the food industry. A novel drying technique, that is, halogen drying, was explored in the present study. This innovative process showed a good potential for upscaling, considering its ability in saving energy consumption, reducing drying time, and producing high‐quality products. Also, the effects of important process parameters, such as drying temperature, on the quality of the product were explained which can help with future commercial applications. Furthermore, the new mathematical models proposed in this study can be used by the industry to predict the quality parameters of the product and to achieve process automation.