Development of an innovative induction heating technique for the treatment of liquid food: Principle, experimental validation and application

Wu, Shilin; Yang, Na; Jin, Yamei; Li, Dandan; Xu, Yan; Xu, Xueming; Jin, Zhengyu

doi:10.1016/j.jfoodeng.2019.109780

Cited by 28 publications

(8 citation statements)

References 31 publications

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“…In a previous study, an innovative induction heating system was built [ 21 ] in which the inner heating of electrolyte solutions or liquid foods was observed. The induced voltage and temperature rise were also detected by Wu et al [ 22 ]. However, the original system is limited by its structure and output power, thus improvement of its processing capacity, temperature rise rate, and energy utilization rate is still required.…”

Section: Introductionmentioning

confidence: 62%

Design of Saline Gel Coil for Inner Heating of Electrolyte Solution and Liquid Foods under Induced Electric Field

Zhang

Fan

Wang

et al. 2022

Foods

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As an emerging electrotechnology, induced electric field has attracted extensive attention in the development of innovative heat treatment equipment. In this study, a resistance heating unit based on induced electric field was built for inner heating of aqueous electrolyte solutions as well as liquid foods, such as vinegar. NaCl solutions and liquid foods with different conductivity were used to investigate the thermal effect and temperature rise of samples. Saline gel composed of 3% agar powder and 20% NaCl acted as a coil of conductor for inducing high-level output voltage. The utilization of the saline gel coil significantly improved the power conversion efficiency of the heating unit as well as the heating rate. The results revealed that duty cycle and applied frequency had immediate impact on the efficiency of inner heating. Additionally, the rate of temperature rise was proportional to the conductivity of the sample. The temperature of 200 mL NaCl solution (0.6%) increased from 25 °C to 100 °C in 3 min at 40% duty cycle and 60 kHz of applied frequency, and it was a circulating-flow process. The maximum temperature rise of black vinegar was 39.6 °C in 15 s at 60 kHz and 60% duty cycle, while that of white vinegar was 32.2 °C in 30 s under same conditions, whereas it was a continuous-flow process. This novel heating system has realized the inner heating of liquid samples.

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Section: Introductionmentioning

confidence: 62%

Design of Saline Gel Coil for Inner Heating of Electrolyte Solution and Liquid Foods under Induced Electric Field

Zhang

Fan

Wang

et al. 2022

Foods

Self Cite

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“…Figure 2 illustrates the equivalent circuit of the system, Z shunt , Z coil and Z tube are the impedance of storage chamber, sample coil and heating tube, respectively. Furthermore, other information on the instrument can refer to the literature (Wu et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

Effects of induced voltage on pectin extraction from apple pomace compared with conventional heat extraction

Han

Yang

Jin

et al. 2022

J Food Process Engineering

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The induced voltage was applied to assist extracting the pectin from apple pomace. At an optimum voltage of 1200 V, frequency of 20 kHz within 20 min at 55°C, the pectin yield was higher (32.5%) when compared to conventional heat extraction (CHE) at 90°C for 2 h (16.6%). Meanwhile, the induced voltage‐assisted extraction's (IVAE) pectin had higher DE%, GalA%, acetyl value% and low molecular weight with well‐preserved color than those of CHE pectin. Its functional properties, such as water‐holding capacity (WHC) and oil holding capacity (OHC) had better performance than those of CHE pectin. The results for emulsifying activity and stability were also investigated for one month during the storage at 4°C and 25°C. Based on the observation of pomace morphology, its structure was punctured when subjected to this electrical effect. Comparing these two extraction methods, the IVAE method has proven to be a time‐saving and eco‐friendly process.

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“…PEF treatment has a significant non-thermal effect [ 7 ], as well as synergy effect [ 8 ]. Recently, Wu et al [ 9 ] presented innovative induction heating that could sterilize liquid food by IEF, without inserting electrodes. This concept and process of the treatment were thus illustrated.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the treatment is a continuous-flow process that meets the direction of industrialization. In a previous study [ 9 ], the process principle was discussed. However, the effect of structural parameters, were not pointed out.…”

Section: Introductionmentioning

confidence: 99%

Non-Conventional Induction Heat Treatment: Effect of Design and Electrical Parameters on Apple Juice Safety and Quality

Yang

et al. 2022

Foods

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The proposed non-conventional induction heating, which combines an MSCP and VDC structure, was proved to have excellent thermal effect. Different from other electric field sterilization, this electrotechnology operates with no electrodes, and it is a continuous-flow process with short-duration (about 20 s). In current study, the parameters related to temperature rise were investigated, including applied voltage, frequency, the diameter of the secondary coil and heating tube, as well as their length, etc. It was demonstrated that a smaller diameter of the heating tube, parallel connection sample coils, and higher frequency were beneficial for the inactivation of microorganisms. At 500 Hz, the optimal condition is 800 V, d1 = 2 mm, and L1 = 10 cm. Notably, the system could inactivate all microorganisms and maintained the physicochemical properties of apple juice at 40 kHz. It suggests that this structural design has the potential for industrial applications and the proposed induction heating can realize the rapid sterilization of liquid food without applying electrodes.

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Development of an innovative induction heating technique for the treatment of liquid food: Principle, experimental validation and application

Cited by 28 publications

References 31 publications

Design of Saline Gel Coil for Inner Heating of Electrolyte Solution and Liquid Foods under Induced Electric Field

Design of Saline Gel Coil for Inner Heating of Electrolyte Solution and Liquid Foods under Induced Electric Field

Effects of induced voltage on pectin extraction from apple pomace compared with conventional heat extraction

Non-Conventional Induction Heat Treatment: Effect of Design and Electrical Parameters on Apple Juice Safety and Quality

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