Investigation of radio frequency heating uniformity of wheat kernels by using the developed computer simulation model

Computational modelling of the impact of polystyrene containers on radio frequency heating uniformity improvement for dried soybeans

“…These values were in good agreement and comparable with the data reported by Guo et al (2010). The calculated dielectric properties were further used in the computer simulation model and inputted using linear interpolation functions in the COMSOL software (Alfaifi et al, 2014;Jiao et al, 2015a).…”

“…6b) increased slightly with an increase in temperature from 20 to 80°C. The calculated dielectric properties of soybeans were reduced as compared to these properties at particle density (0% air) due to the presence of air (Alfaifi et al, 2014;Jiao et al, 2015a;Uyar et al, 2015). These values were in good agreement and comparable with the data reported by Guo et al (2010).…”

“…The air gap amongst soybean seeds was smaller (b1 mm) than the tip size of fibre optical sensors, so the accuracy of each measurement could be guaranteed. The same methods have been also used in other materials treated in RF system, such as raisins (Alfaifi et al, 2014), rice (Zhou et al, 2015), soybean , and wheat Jiao et al, 2015a). The cold spot temperature (50°C) was used as the target one by considering the potential application of RF energy to control insects, and 7 min of RF heating was needed for the geometric centre (cold spot) from ambient temperature (20°C) to 50°C with soybeans moisture content of 4.64% w.b.…”

“…With main advantages of rapid and volumetric heating, this RF treatment has been successfully applied in controlling insects and microorganisms in bulk materials (Gao, Tang, Villa-Rojas, Wang, & Wang, 2011;Jiao, Deng, Zhong, Wang, & Zhao, 2015a;Jiao, Johnson, Tang, & Wang, 2012;Luechapattanaporn et al, 2004;Mohapatra et al, 2015;Wang, Tiwari, Jiao, Johnson, & Tang, 2010). But the major challenge of this heating method is overheating in corners and edges within the treated materials, especially in foods with intermediate and high moisture contents Farag, Marra, Lyng, Morgan, & Cronin, 2010;Fu, 2004;Tiwari, Wang, Tang, & Birla, 2011a, 2011b.…”

Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder

“…Radio-frequency heating (RFH) is a dielectric heating (DH) process just similar as MWH, and it possesses greater penetration power than MWH (Jiao et al, 2015). RFH has been used for defrosting, thawing, drying and post-baking in food industry (Marra et al, 2009), and is developed for inactivating bacteria recently.…”