Evaluating performances of a small-scale 50 Ω radio frequency heating system designed for home applications

Tian, Yingqi; Guan, Xiangyu; Li, Rui; Ramaswamy, Hosahalli S.; Wang, Shaojin

doi:10.1016/j.ifset.2022.103258

Innovative Food Science & Emerging Technologies

2023

DOI: 10.1016/j.ifset.2022.103258

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Evaluating performances of a small-scale 50 Ω radio frequency heating system designed for home applications

Yingqi Tian

Xiangyu Guan

Rui Li

et al.

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Cited by 5 publications

(1 citation statement)

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“…Industrially, microwaves are used in several processes, going from MW-assisted drying, MW-assisted vacuum drying, MW pasteurization/sterilization (Guzik et al, 2022). Microwave processing efficiency (defined as energy taken by the food product with respect to the energy taken from the electrical grid) has been reported going up to 90% in some cases (Tian et al, 2023), considering this process as contributing to sustainability in material processing (Singh et al, 2023). The issue of this technology remains about the precision in energy delivering.…”

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confidence: 99%

Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability

Marra

2023

Front. Sustain.

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Can the combination of computer aided food engineering and electro-heating applications contribute to food processing sustainability? To what United Nations Sustainable Development Goal (SDG) this combination could contribute? Those are the questions addressed in this perspective. SDG7 is aimed to ensure the access to affordable, reliable, and sustainable and modern energy for all. According to World Bank, ensuring access to modern food cooking solutions is a key component to achieving for SDG7, and -since cooking is mainly based on heating processing- also the access to modern food heating solutions must be considered as a key component to achieving for SDG7. Electro-heating applications (EHA) in food processing include all processes using the interaction of a food material or product with an electromagnetic field, as in microwave, radio-frequency, and moderate electric fields processing. These technologies involve the use of electrical and -more recently- electronic circuits and require professional figures in their design. As result, the installation cost of these technologies is way higher than installation cost for heating processes using fossil sources, as fuel for fire boilers, as an example. Furthermore, at industrial level, these technologies may require ad-hoc design. Consequently, the food processing industry is quite slow in embracing such technologies along the productive lines. Computer aided food engineering (CAFE) has been recognized as valuable approach to shifts the paradigm from trial-and-error-based design to model-based design, using digital tools for the virtual representation of a food product or process, predicting the behavior of it. The combination of CAFE and EHA is the only way to help the food industry to embrace sustainability in most operations in which the heat transfer is involved. This paper presents a viewpoint on the challenges and opportunity to combine CAFE and EHAs as contribution to food processing sustainability.

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confidence: 99%

Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability

Marra

2023

Front. Sustain.

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Developing practical and small-scale radio frequency technology for tempering minced chicken breast at home

Tian

Guan

et al. 2023

Innovative Food Science & Emerging Technologies

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Performance evaluation of an experimental radio frequency heating system designed for studying the solid-liquid extraction

Gao,

Zhang,

Wang

et al. 2023

Innovative Food Science & Emerging Technologies

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Evaluating performances of a small-scale 50 Ω radio frequency heating system designed for home applications

Cited by 5 publications

References 47 publications

Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability

Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability

Developing practical and small-scale radio frequency technology for tempering minced chicken breast at home

Performance evaluation of an experimental radio frequency heating system designed for studying the solid-liquid extraction

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