Application of infrared heating is accepted to be a feasible process for surface pasteurization of food products. Its major advantage is directly influencing the surface of the product without any delay due to heating of medium. In addition, infrared energy is directly absorbed by the product surface, and its penetration from surface to the inside is limited due to lower thermal conductivity of food products. Therefore, infrared heating is assumed to be affecting only the surface within the given process time in a quick and effective way.
Due to this given concept, we are planning to develop a computational fluid dynamics (CFD) program to model the temperature distribution inside an Infrared tunnel. This model is expected to be used for further process design and optimization studies for, fo example, egg surface pasteurization purpose. Since the microbiological control of the developed models is also required for a better and effective process design, this is planned to be a subject in a different project.