About Far Infrared: Regarding the Heating and Drying of Food

Introduction to quality evaluation after heating and drying!

AMK Co., Ltd. is a company that handles industrial far-infrared heaters, heating devices, and drying equipment. If products like dried shirasu or roasted nori can be processed using drying methods equivalent to industrial products, they can be evaluated through measurements of moisture, fat, protein composition, denaturation, and oxidation levels using measuring instruments. However, in general, the evaluation after heating and drying often presents extremely difficult issues that cannot be scientifically judged. Quality evaluation often relies on comprehensive judgments based on subjective factors such as the product's gloss, color, aroma, appearance, texture, taste, and mouthfeel. Moreover, it can be influenced by changes in the evaluator's physical condition and individual differences. It is almost impossible for far-infrared manufacturers or equipment manufacturers to conduct evaluations, so it may be crucial for the manufacturers planning to implement the equipment to take the lead in this process. *For more details, please refer to the catalog or feel free to contact us.*

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