A computational study to design process conditions in industrial radio-frequency tempering/thawing process

Erdoğdu, Ferruh; Altin, Ozan; Marra, Francesco; Bedane, Tesfaye Faye

doi:10.1016/j.jfoodeng.2017.05.003

Cited by 49 publications

(10 citation statements)

References 25 publications

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“…In the study of Zhou et al (2018) with kiwi slices, the amount of the samples, compared to the current study, was rather low and they did not have the sharp edges and corners compared to the apricot samples (the stone removal process significantly affected the geometry of the samples). The sharp corner effects are described to be a magnet-like effect in Erdogdu et al (2017) where the absorption of the electromagnetic energy focused through the edges and corners. In the case of the apricot drying, in addition to the changes in the round geometrical features, the squeezing of the worth also increased this effect.…”

Section: Model Fittingmentioning

confidence: 99%

Sequential‐combined solar energy assisted hot air and hot air‐assisted radio frequency drying to produce high‐quality dried whole apricots: An optimization study for process parameters

Özbek

Bulut

Işınay

et al. 2022

Food Processing Preservation

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A solar energy assisted hot air (SAAD) and its sequential combination with hot airassisted radio frequency drying (HARFD) system was used to dry whole apricots.Sequentially combined drying conditions (pre-drying temperature (50-70°C), predrying time (300-1,140 min), distance between electrodes (77-85 mm), and radio frequency drying time (270-690 min)) were investigated and optimized using the Box-Behnken design for minimum browning and surface color and optimum texture and moisture content. Under optimum conditions of 63.5°C pre-drying temperature, 895 min pre-drying time, 77 mm distance between radio frequency electrodes, and 385 min radio frequency drying time; the moisture content, amount of browning products, total color change, and hardness were 22.31% ± 2.82%, 0.69 ± 0.03 (A 420 /g dry weight), 37.65 ± 2.23, and 1,293.46 ± 61.96 N, respectively. Sequential combination of SAAD with HARFD system provided high-quality whole apricots while reducing the processing time.Novelty impact statement: Sequentially combined solar energy assisted hot air and hot air-assisted radio frequency drying system was used for the first time to dry whole apricots and process parameters were optimized to produce high-quality products using response surface methodology. The results showed that the applied sequential drying technique is promising to produce commercially marketable apricots in a short time with acceptable quality characteristics. Consequently, the sequentially combined drying system could be an alternative technology in industry.

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Section: Model Fittingmentioning

confidence: 99%

Sequential‐combined solar energy assisted hot air and hot air‐assisted radio frequency drying to produce high‐quality dried whole apricots: An optimization study for process parameters

Özbek

Bulut

Işınay

et al. 2022

Food Processing Preservation

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“…This model could be used to mitigate the effect of overheating at the surfaces of the sample. Erdogdu, Altin, Marra, and Bedane () developed a mathematical model to take into account the movement of the RF electrode and the subsequent effects of temperature and electric field changes. The 13.56 MHz parallel plate RF system was used to simulate thawing of tuna.…”

Section: Thawing Parameters and Modelingmentioning

confidence: 99%

“…18, 2019 r Comprehensive Reviews in Food Science and Food Safety 961 temperature variation (Guo et al, 2019). The movement and rotation of frozen food during the thawing process can also promote the redistribution of the electromagnetic field and improve the uniformity (Bedane et al, 2017). Adjusting the output energy of an RF heating system to adjust for temperature distribution changes of the frozen food can be helpful, but remains to be modeled (Guo et al, 2019;Jiao, Tang, Wang, & Koral, 2018).…”

Section: Rf Thawingmentioning

confidence: 99%

“…The beef meat that contained less fat would be more uniform than fatty beef meat (Llave et al, 2015). Bedane et al (2017) also explored the dielectric properties of lean beef meat and found that the gap between electrodes with RF thawing was associated with the heating uniformity. Icier, Izzetoglu, Bozkurt, and Ayla (2010) investigated the effect of an ohmic voltage gradient on the textural and histological changes in beef cuts and evaluated whether ohmic thawing caused less structural effects compared with conventional methods.…”

Section: Livestock Meatmentioning

confidence: 99%

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Recent Advances in Food Thawing Technologies

Cai

Cao

Regenstein

et al. 2019

Comp Rev Food Sci Food Safe

103

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Serious quality deterioration can occur with suboptimal thawing, and thus innovative thawing technologies may have an important role in improving the final quality of frozen foods. In recent years, although several new thawing technologies have been extensively studied, such as ultra‐high pressure assisted thawing, ultrasound‐assisted thawing, high‐voltage electrostatic field thawing, ohmic thawing, and radio frequency thawing, more research is needed to make them more applicable to thawing of food industrially. A better evaluation of the impact of thawing is needed to help move new thawing technologies forward. This review discusses the principles involved, the applications to different types of foods, modeling of the various processes, new evaluation techniques, and patents obtained for the different systems. The benefits and weaknesses of these systems are also discussed to provide a more complete review of these new thawing techniques. This review will, hopefully, encourage additional work that may help reach the goal of having better food thawing systems.

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“…Pode-se tomar como exemplo de aplicações de controle, segundo Ogata Sistemas de controle automáticos têm potencial de serem aplicados à conservação de alimentos em câmaras frias MAYNE (2016), a fim de solucionar problemas complexos que dizem respeito à interação entre as variáveis de controle da atmosfera controlada e seus efeitos fisiológicos nos frutos armazenados (ERDOGDU, 2017).…”

Section: Aplicações De Controleunclassified

Proposta de estratégia de controle de temperatura baseada em pré-resfriamento de produtos agrícolas perecíveis no transporte refrigerado rodoviário.

Kawano¹

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Food waste, from its production up to its consumption, currently accounts for one-third of all the food produced in the world. During the transport stage, especially of highly perishable foods, such as fruit and vegetables, considerable losses occur due to not using adequate preservation technology; its use is limited owing to its high cost. Over the refrigerated road transport of perishable agricultural products, the load transported is susceptible to different door openings of the refrigerated truck for the deliveries along the route. When this occurs, an air mass thermal load enters the refrigerated environment elevating the temperature, causing damages to the quality of the food transported. Hence, this work proposes a pre-cooling stage at the moment prior to opening the doors of the refrigerated truck, so as to keep the temperature within the ideal preservation range. For this, PID Controller was employed for reducing the temperature before doors are opened and after they are closed. A model was obtained, whereby the door openings of a refrigerated truck were simulated using control techniques aiming to maintain the temperature of the refrigerated environment air within the ideal range. The results indicate the potential of using the system control combined with the pre-cooling strategy for keeping the temperature, aiding to preserve the quality attributes of the food transported. Besides, this model is believed to be able to be applied to the refrigerated transport of other foods.

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A computational study to design process conditions in industrial radio-frequency tempering/thawing process

Cited by 49 publications

References 25 publications

Sequential‐combined solar energy assisted hot air and hot air‐assisted radio frequency drying to produce high‐quality dried whole apricots: An optimization study for process parameters

Sequential‐combined solar energy assisted hot air and hot air‐assisted radio frequency drying to produce high‐quality dried whole apricots: An optimization study for process parameters

Recent Advances in Food Thawing Technologies

Proposta de estratégia de controle de temperatura baseada em pré-resfriamento de produtos agrícolas perecíveis no transporte refrigerado rodoviário.

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A computational study to design process conditions in industrial radio-frequency tempering/thawing process

Cited by 49 publications

References 25 publications

Sequential‐combined solar energy assisted hot air and hot air‐assisted radio frequency drying to produce high‐quality dried whole apricots: An optimization study for process parameters

Sequential‐combined solar energy assisted hot air and hot air‐assisted radio frequency drying to produce high‐quality dried whole apricots: An optimization study for process parameters

Recent Advances in Food Thawing Technologies

Proposta de estratégia de controle de temperatura baseada em pré-resfriamento de produtos agrícolas perecí­veis no transporte refrigerado rodoviário.

Contact Info

Product

Resources

About

Proposta de estratégia de controle de temperatura baseada em pré-resfriamento de produtos agrícolas perecíveis no transporte refrigerado rodoviário.