Dielectric, ohmic and infrared heating

Fellows, Peter

doi:10.1533/9781845696344.3.581

Cited by 11 publications

(7 citation statements)

References 31 publications

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“…The electrical resistance of the foods allows the transformation of the electric energy into heat. Consequently, this technology does not rely on heat transfer like conventional heating methods and therefore allows rapid heating of the food, in a matter of a few seconds or a few minutes (Fellows, ; Sastry, ). Due to the rapid distribution of heating, problems for instance overcooking faced by conventional heating methods can be avoided.…”

Section: Novel Thermal Processingmentioning

confidence: 99%

“…Radio frequency (RF) heating has been used in the food industry for a significant amount of time for postbaking of biscuits and cereals as well as drying of foods (Ohlsson & Bengtsson, ). RF heating ranges between 300 kHz and 300 MHz but only three selected frequencies are used for industrial application: 13.56, 27.12 and 40.68 MHz (Fellows, ) to avoid interferences with the frequencies used for telecommunication, as with microwave heating. In general, the factors influencing RF heating are the same as those influencing microwave heating.…”

Section: Novel Thermal Processingmentioning

confidence: 99%

“…During processing, the food product is placed inside a pressure vessel and it is submerged in a pressure‐transmitting medium (e.g. water, media containing ethanol or glycol) (Fellows, ; Patterson, ). Two principles govern this type of processing: (i) Le Chatelier's Principle, which states that high pressure stimulates reactions that result in a decrease in volume but opposes reactions that involve an increase in volume and (ii) the Isostatic principle that states that pressure is instantaneously and uniformly transmitted throughout a sample under pressure.…”

Section: Novel Nonthermal Processingmentioning

confidence: 99%

See 2 more Smart Citations

Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals, meats and pumpable products

Stratakos

Koidis

2015

Int J of Food Sci Tech

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Consumer studies and market reports show an increase in consumption of ready-to-eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health-promoting substances. Novel processing technologies as pre-or post-treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products.

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Section: Novel Thermal Processingmentioning

confidence: 99%

Section: Novel Thermal Processingmentioning

confidence: 99%

Section: Novel Nonthermal Processingmentioning

confidence: 99%

See 1 more Smart Citation

Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals, meats and pumpable products

Stratakos

Koidis

2015

Int J of Food Sci Tech

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“…İnfrared pişirme koşulları 3 farklı şekilde, farklı dalga boyunda uygulanmaktadır: yakın (0.5-1.4 μm), orta (1.4-3.0 μm), uzak (>3.0 μm) dalga boyu olarak belirlenmiştir. Yakın dalga boyları 1000˚C'nin üzerindeki sıcaklıklarda, uzak dalga boyları 400˚C'nin altındaki sıcaklıklarda ve orta dalga boyları bu iki sıcaklık değeri arasında ortaya çıkmaktadır [75][76][77]. Kızılötesi (IR) ışınım elektromanyetik dalga şeklinde olan enerjidir.…”

Section: İnfrared Isıtmaunclassified

Et Teknolojisinde Alternatif Isıtma Yöntemleri

Candan

Bağdatlı

2018

El-Cezeri Fen Ve Mühendislik Dergisi

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Et, kimyasal bileşimi nedeniyle hızla bozulabilen bir gıdadır. Bu nedenle etin muhafazası için çeşitli yöntemler kullanılmaktadır. Haşlama, kavurma gibi geleneksel ısıtma yöntemleri, gıdaların raf ömrünün uzatılmasını ve mikrobiyal açıdan gıda güvenliğini sağlamaktadır. Ancak et ve et ürünlerinin besin değerinde ve duyusal niteliklerinde kayıplar meydana gelmektedir. Bunun yanı sıra geleneksel ısıtma yöntemlerinde işlem süresinin uzun olması nedeniyle enerji kullanımı fazla olmaktadır. Gıdaların geleneksel yöntemlerle pişirilmesi sonucunda fiziksel ve kimyasal yapılarında gerçekleşen değişimlerin sebep olduğu renk, tekstür gibi özelliklerindeki değişimler, ürün kalitesinde belirleyici rol oynamaktadır. Bu işlemler sırasında gıda kalitesinin bozulması tüketici kabulünde endişe kaynağıdır. Tüketici memnuniyetini sağlamak amacıyla bilim insanları daha güvenli ve besleyici gıda ürünleri üretmek için çeşitli gıda işleme teknolojilerini araştırmaktadır. Bu teknolojiler arasında son yıllarda ortaya çıkan alternatif ısıtma yöntemleri olarak kullanılan ohmik ısıtma, mikrodalga ısıtma, radyo frekans ısıtma ve infrared ısıtma dikkat çekmektedir. Bunun nedeni, geleneksel yöntemlere kıyasla alternatif yöntemler, gıda güvenliği açısından yarar sağlarken, işlem sürelerini azaltarak enerji tüketiminin korunmasını sağlamaktadır. Ayrıca bu teknikler et endüstrisinde gıdaların besin öğeleri içeriği ile fonksiyonel ve duyusal özelliklerinin korunmasını da sağlamaktadır. Gelecekte, geliştirilen alternatif ısıtma tekniklerinin, günümüzde kullanılan geleneksel ısıtma yöntemlerin yerini alacağı düşünülmektedir.

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“…Radio-frequency (RF) dielectric heating is a well-established heating method that allows for rapid, uniform heating throughout a medium and is widely used in different sectors of industry, such as the wood industry [ 1 ], food industry [ 2 ], and many others [ 3 , 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

A 3D LTCC-Based Ceramic Microfluidic System with RF Dielectric Heating of Liquids

et al. 2021

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The design, fabrication and functional evaluation of the radio-frequency dielectric heating of liquids in an LTCC-based ceramic microfluidic system are described and discussed. The device, which relies on the dielectric heating of liquids, was fabricated using a low temperature co-fired ceramic (LTCC) technology. A multilayered ceramic structure with integrated electrodes, buried channels and cavities in micro and millimetre scales was fabricated. The structure with the dimensions of 35 mm × 22 mm × 2.4 mm includes a buried cavity with a diameter of 17.3 mm and a volume of 0.3 mL. The top and bottom faces of the cavity consist of silver/palladium electrodes protected with 100 μm thick layers of LTCC. The power, used to heat a polar liquid (water) in the cavity with the volume of 0.3 mL, ranges from 5 to 40 W. This novel application of RF dielectric heating could enable the miniaturization of microfluidic systems in many applications. The working principle of such a device and its efficiency are demonstrated using water as the heated medium.

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Dielectric, ohmic and infrared heating

Cited by 11 publications

References 31 publications

Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals, meats and pumpable products

Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals, meats and pumpable products

Et Teknolojisinde Alternatif Isıtma Yöntemleri

A 3D LTCC-Based Ceramic Microfluidic System with RF Dielectric Heating of Liquids

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