Computer simulation analyses to improve radio frequency (RF) heating uniformity in dried fruits for insect control

Alfaifi, Bandar; Tang, Juming; Rasco, Barbara; Wang, Shaojin; Sablani, Shyam S.

doi:10.1016/j.ifset.2016.08.012

Cited by 60 publications

(23 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…[15][16][17], where the optimization of container or sample shape is a more practical and less costly method. Huang et al [18] reported that the container with round corners could provide better heating uniformity for soybeans than rectangular container, and Alfaifi et al [19] found that rounding the corners and edges of sample could further improve the RF heating uniformity. While, there were still hot spots at the surface or inner of sample.…”

Section: Introductionmentioning

confidence: 99%

Radio frequency heating for corn seeds: Model development and uniformity optimization

et al. 2020

View full text Add to dashboard Cite

Radio frequency (RF) heating has been considered as a promising method for food pasteurization and disinfestations, materials and heating uniformity are the main considerations in developing and scaling-up RF treatment protocols. In this study, an experimentally validated model of corn seeds was developed to investigate its RF heating characteristics and effects of sample shape on heating uniformity. Results showed that hot spots distributed in the corners and edges but cold ones in the centre of the rectangular sample, which led to the concentration of electric field at the sample edges, thus increased their electric field intensity and loss power. Comparing the temperature distributions of corn samples in six shapes, the best heating uniformity was observed in the special round sample (round corners, edges and surfaces), its uniformity index was 0.04, as its special round surface made the direction of the electromagnetic field in the sample incline to the centre, and homogenized the electric field intensity and loss power density. The results provide an evidence for temperature prediction and uniformity improvement of corn seeds during RF heating.

show abstract

Section: Introductionmentioning

confidence: 99%

Radio frequency heating for corn seeds: Model development and uniformity optimization

et al. 2020

View full text Add to dashboard Cite

show abstract

“…After that, very limited studies investigated the application of RF energy in processing of fruits. More recently, RF energy has been studied as a disinfestation method for dried fruits (Alfaifi et al, ; Alfaifi, Tang, Rasco, Wang, & Sablani, ). Moreover, RF heating has been proposed and studied as a new blanching method for potato cuboids (Zhang et al, ).…”

Section: Introductionmentioning

confidence: 99%

Application of hot air‐assisted radio frequency as second stage drying method for mango slices

Zhang

Gong

Wang

et al. 2018

J Food Process Engineering

View full text Add to dashboard Cite

This study applied hot air-assisted RF (HA-RF) as second stage drying method for mango slices.Hot-air drying was used as first stage drying to reduce moisture content to about 40% (w.b.), then HA-RF drying was applied as second stage drying to further reduce moisture content to 18% within 45 min with 4.5 cm sample thickness (hot air temperature: 60 C, electrode gap: 7.5 cm). The time for the two-stage drying process was about 5 hr, which was clearly lower than that of hot-air drying (8 hr) or vacuum drying (7 hr). HA-RF as second stage drying maintained sample overall quality very well except for minor vitamin C degradation (retention rate: 91%);Overall quality of mango slices after the two-stage drying was better than that dried by hot-air drying, and close to that dried by vacuum drying. This study demonstrated HA-RF could be used as second stage drying method for mango slices. Practical applicationsThis study applied HA-RF heating as second stage drying method for mango slices, and research findings in this study indicated that HA-RF drying could reduce drying time and improve sample quality. This study proposed a new two-stage drying method for mango slices, and this technology can be easily scale-up for commercial application. And the two-stage drying efficiency and products quality could be further improved by other novel and efficient drying techniques as first stage drying.

show abstract

“…11,12 It is regarded as a promising alternative to conventional thermal processing owing to its rapid and volumetric heating, better heating uniformity, greater penetration depth, and lower cost. 13 Previous studies on RF have been successful in cooking, 14 thawing, 15 disinfestation, 16 drying, 17 baking, 18 and roasting. 19 Recently, RF has been widely applied to the pasteurization of peaches, nectarines, carrots, in-shell almonds, almond kernels, corn, and shell eggs, [20][21][22][23][24][25][26][27] and these applications all achieved significant microbial reductions while maintaining better food quality than those treated by conventional methods.…”

Section: Introductionmentioning

confidence: 99%

Effect of radio‐frequency heating on microbial load, flavor, color, and texture profiles of Cordyceps militaris

Liang

Zhang

Zhao³

2018

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Computer simulation analyses to improve radio frequency (RF) heating uniformity in dried fruits for insect control

Cited by 60 publications

References 26 publications

Radio frequency heating for corn seeds: Model development and uniformity optimization

Radio frequency heating for corn seeds: Model development and uniformity optimization

Application of hot air‐assisted radio frequency as second stage drying method for mango slices

Effect of radio‐frequency heating on microbial load, flavor, color, and texture profiles of Cordyceps militaris

Contact Info

Product

Resources

About