Computer simulation of radio frequency heating of model fruit immersed in water

Birla, Sohan; Wang, Shaojin; Tang, Juming

doi:10.1016/j.jfoodeng.2007.05.020

Cited by 140 publications

(78 citation statements)

References 25 publications

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“…It was found that the predicted temperature by this method was well validated experimentally [16]. Birla et al used finite element computer modeling to predict the temperature distribution while heating a model fruit which is spherical in shape in parallel plate radio frequency (RF) heating system [8]. It was found that rotating the model fruit significantly increased the heating uniformity in the parallel plate RF heating system [8].…”

Section: Introductionmentioning

confidence: 93%

“…As practical ways of determining the temperature distribution within a shell egg would be challenging and tedious, research for alternative ways of determining it is mandatory to design a good heating process for shell eggs. Recently, computer simulation studies have gained increased attention as they are increasingly used in studies to predict temperature distribution within biological medium in heating or cooking process [8][9][10][11][12][13][14][15][16][17][18][19]. For instance, Watanabe et al have used computer simulation studies to predict the temperature distribution in frozen tuna when heated in commercial microwave oven [16].…”

Section: Introductionmentioning

confidence: 99%

“…Birla et al used finite element computer modeling to predict the temperature distribution while heating a model fruit which is spherical in shape in parallel plate radio frequency (RF) heating system [8]. It was found that rotating the model fruit significantly increased the heating uniformity in the parallel plate RF heating system [8]. These studies suggest that such simulation techniques could be successfully employed to predict the temperature distribution of egg heated in RF applicator.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Optimization of Radiofrequency Heating of in-Shell Eggs Through Finite Element Modeling and Experimental Trials

Dev¹,

Kannan²,

Gariépy³

et al. 2012

PIER B

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Abstract-Considering Radio Frequency (RF) heating as a viable alternative for the in-shell heating of eggs, Finite Element Modeling and simulation of RF heating of in-shell eggs at 27.12 MHz were carried out to assess the feasibility and heating uniformity of the process. According to the recommendations of USDA-FSIS for the pasteurization of eggs, egg white must be heated up to 57.5 • C, and the egg yolk has to be heated up to 61.1 • C for 2 min. The objective of the simulation was to determine the location of hot and cold spots generated due to non-uniform heating. A parallel plate setup for Radio Frequency heating was simulated for different electric field strength levels and orientations of the egg (long axis parallel and long axis perpendicular to the plates). The simulation results were experimentally verified and the simulation procedure was validated using a laboratory parallel plate RF setup. A coaxial cavity design was simulated with a similar approach. Results indicated that both the parallel and coaxial cavity designs were suitable for in-shell pasteurization of eggs provided that the eggs were rotated to maintain the uniformity in heating. After the simulation of RF heating process, the process optimization was carried out to determine the most effective procedure for the process. The varying parameters obtained by using different modeling techniques for radiofrequency heating of in-shell eggs, were optimized using MATLAB. Laboratory scale experimental trials were conducted to test the validity and effectiveness of the optimized parameters. The optimal parameters set forth were found to be more efficient in terms of heating time and uniformity.

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Section: Introductionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Optimization of Radiofrequency Heating of in-Shell Eggs Through Finite Element Modeling and Experimental Trials

Dev¹,

Kannan²,

Gariépy³

et al. 2012

PIER B

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“…Mathematical simulations have been used to design RF heating systems used in food processing (Brodie, 1969;Jumah, 2005;Marra et al, 2007;Tiwari et al, 2011b;Wang et al, 2005b). Birla et al (2008a) investigated the effect of dielectric properties, dimension and shape of a sample and the properties of surrounding medium on the temperature distribution within a spherical object placed between two parallel plate RF electrodes using finite element-based numerical simulation program. These authors reported that the simulation results closely followed the experimental data indicating that the numerical simulations can be confidently used to predict the heating pattern of food materials using measurable properties of the sample and surrounding medium.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of heating uniformity in radio frequency heating systems using carrot and radish

Kong¹,

Zhang²,

Wang³

et al. 2016

International Agrophysics

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A b s t r a c t. Lack of heating uniformity is a major problem impeding the broader adaptation of radio frequency heaters in industrial applications. The overall aim of this study was to evaluate the uniformity of heating or temperature distribution within food samples (three different carrot and one radish rectangles) placed vertically and horizontally within a radio frequency heating cavity. The intensity of the electric field in radio frequency was found to be symmetrical. The temperatures at the vertically top positions were lower than the vertically bottom positions at the equidistance from the vertical center with the highest was at the vertically central position. The rate of temperature rise at all the positions were higher in taller (higher mass) than the shorter (lower mass) rectangles of carrots. The temperatures at the corners and edges were lower than at the cross sectionally central positions at all the heights tested in both carrots and radishes. The rate of temperature rise at all the vertical positions was higher in radish rectangles than in the carrot rectangles of the same dimensions. The similarity of temperature distribution in carrot and radish rectangles suggested that the heating patterns and uniformity in carrots and radishes in RF heating were almost the same.

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“…Most of these researches are focused on processing parameters, such as hot air surface heating, moving and mixing but not on the sample's properties (Pan et al, 2012;Wang et al, 2010;Zhou et al, 2015). Initial research results show that rectangular shape containers provide the similar heating uniformity in squared, sphere, and cylinder ones (Alfaifi et al, 2014;Birla et al, 2008) and have thus been widely used in RF heating Jiao et al, 2012;Tiwari et al, 2011). The samples located in the center of the RF cavity are an acceptable choice for further heating uniformity tests due to similar heating pattern in other locations .…”

Section: Introductionmentioning

confidence: 99%

Experimental evaluations of radio frequency heating in low-moisture agricultural products

Zhang

Zhu

Wang

2015

Emir. J. Food Agric

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Computer simulation of radio frequency heating of model fruit immersed in water

Cited by 140 publications

References 25 publications

Optimization of Radiofrequency Heating of in-Shell Eggs Through Finite Element Modeling and Experimental Trials

Optimization of Radiofrequency Heating of in-Shell Eggs Through Finite Element Modeling and Experimental Trials

Evaluation of heating uniformity in radio frequency heating systems using carrot and radish

Experimental evaluations of radio frequency heating in low-moisture agricultural products

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