Gummy candy is a high-viscoelastic food primarily composed of gelatin and sugars, with its physical properties heavily dependent on moisture content and structural density. When subjected to infrared heating, heat rapidly conducts from the surface, leading to characteristic deformation and foaming behaviors.
This video visualizes the deformation and foaming processes of gummy candy under infrared irradiation using a halogen line heater, examining the thermal effects of non-contact, localized heating on gel-based foods.
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