Caramel is a food primarily composed of sugar, dairy ingredients, and fats, and it exhibits various thermal reactions such as caramelization and Maillard reactions when heated. In this video, we visualize the thermal reaction process—including melting, foaming, charring, and smoke generation—by applying non-contact infrared heating using a halogen line heater.
Infrared heating enables localized and rapid surface temperature rise, allowing for short-time observation of browning reactions between dairy and sugars, fat decomposition, and evaporation of volatile compounds. Caramel, which shares a similar composition with chocolate, was confirmed to show comparable thermal behavior.
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5-4.Proper use of near-infrared heating and far-infrared heating