Modeling radio frequency heating of food moving on a conveyor belt

Chen, Jiajia; Lau, Soon Kiat; Chen, Long; Wang, Shaojin; Subbiah, Jeyamkondan

doi:10.1016/j.fbp.2017.01.009

Cited by 67 publications

(20 citation statements)

References 45 publications

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“…Thus, the electrical field intensity in the sample was relatively low for a certain time period and resulted in a low tempering rate. This is also in agreement with the findings of Chen, Lau, Chen, Wang, and Subbiah (2017) for frozen beef tempering.…”

Section: Tempering Ratesupporting

confidence: 93%

Radio frequency tempering of frozen pacific sauries (Cololabis saira) under batch and continuous mode: Temperature distribution and energy consumption evaluation

Yao¹,

Zhu²,

He³

et al. 2020

J Food Process Engineering

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To investigate the influences of modes and operating parameters on the radio frequency (RF) tempering uniformity of a pack of frozen pacific sauries, a 27.12 MHz RF equipment was employed for sauries tempering with different input power and electrode gaps under batch and continuous mode. Nine frozen sauries were placed in the RF chamber and tempered under different input power (200, 400, 800, 1,600 W), electrode gaps (7, 8, 9 cm) under batch and continuous tempering mode. With a target end‐point tempering temperature of −4°C. Results showed 200 W/9 cm resulted in the longest tempering time (16.44, 15.43 min) and 1,600 W/7 cm was the shortest (2.95, 3.54 min) under batch mode tempering, respectively. The processing conditions of 200 W/9 cm and 200 W/7 cm under batch mode, and 200 W/8 cm, 200 W/9 cm, 400 W/9 cm, 800 W/8 cm under continuous mode all produced a final sample surface temperature distribution within the range of −10°C to 20°C, which indicated a reasonable tempering process. The area of the high temperature zone (10°C < T ≤ 20°C) of tempered sauries under 200 W/9 cm decreased from 0.28% to 0.23% when switching from batch to continuous mode. This implies that continuous RF tempering could reduce overheating and improve tempering uniformity of sauries.Practical applicationsTempering rate, temperature distribution, and energy consumption are the most important concerns to researchers and the industry since tempering temperature and time are highly correlated to fish product quality. Results in this study showed both batch and continuous mode RF tempering could achieve reasonable tempering effect to a pack of frozen sauries. The application of continuous tempering system is more desirable than the batch ones, which can be applied to the tempering industry with higher throughput and connect to the following continuous processing unit operations. This study will broaden the knowledge of food engineers and provide an alternative technology of aquatic product tempering, and the parameters used in this study can assist technologists for the development of commercial equipment.

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Section: Tempering Ratesupporting

confidence: 93%

Radio frequency tempering of frozen pacific sauries (Cololabis saira) under batch and continuous mode: Temperature distribution and energy consumption evaluation

Yao¹,

Zhu²,

He³

et al. 2020

J Food Process Engineering

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“…If appropriate RF protocols were developed, heating uniformity can be improved to retain product nutrition . Hot‐air assist, intermittent computer simulation, movement, mixture, belt movement, surrounding blocks and electrode gap adjustment were reported for uniform heating improvement.…”

Section: Resultsmentioning

confidence: 99%

“…RF heating relies on electric properties (field density, dielectric constant and loss factor) and on temperature, moisture content and composition of a material . Therefore, improvement of heating non‐uniformity is on the grounds of mixing, intermittent stirrings, conveyor belt movement, hot‐air flux, inclosing material and electrode gap . However, characterization of heating non‐uniformity is still an issue for pasteurizing food .…”

Section: Introductionmentioning

confidence: 99%

Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption

et al. 2019

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BACKGROUND: Young barley grass powder contains abundant nutrition and its antioxidant substances are severely impaired by radiation ( 60 Co) sterilization. To overcome product quality degradation, radiofrequency pasteurization was conducted using pilot-scale radiofrequency equipment (27 MHz, 6 kW) with electrode gaps of 12, 14 and 16 cm, while hot-air (80 ∘ C) pasteurization was used for comparison. RESULTS: Assessment suggested that uneven radiofrequency heating was improved for the 14 cm electrode gap. With an increase of electrode gap, microbial inactivation needs more energy consumption. A minimum energy consumption of 970 J g −1 was required for 1 log-reduction of colonies. Radiofrequency pasteurization retained better antioxidant substances, lightness (L*), green color (a*) and odors in barley grass powder, compared with hot-air sterilization. Contents of flavonoid and chlorophyll were 5.82 and 4.87 g kg −1 respectively, using the 14 cm electrode gap. Additionally, radiofrequency pasteurization led to an improvement in sourness, bitterness and umami tastes. CONCLUSIONS: Radiofrequency pasteurization would be a superior alternative for the pasteurization of barley grass powder. Temperature and moisture content Five fiber sensors (Nortech Fibronic Inc., Quebec, Canada) were placed in the middle layer of samples. Each process for detecting J Sci Food Agric 2019; 99: 4460-4467

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“…Some previous studies have focused on industry scale spray dryers or continuous dryers (Fletcher & Langrish, ; Huang et al., ). Additionally, some works have been done for multiple products in microwaves or continuous microwave conveyor belt dryers (Chen, Lau, Chen, Wang, & Subbiah, ). However these can be classed as semi industrial studies.…”

Section: Food Structurementioning

confidence: 99%

Multiscale Modeling for Food Drying: State of the Art

Welsh

Simpson

Khan

et al. 2018

Comp Rev Food Sci Food Safe

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Plant-based food materials are mostly porous in nature and heterogeneous in structure with huge diversity in cellular orientation. Different cellular environments of plant-based food materials, such as intercellular, intracellular, and cell wall environments, hold different proportions of water with different characteristics. Due to this structural heterogeneity, it is very difficult to understand the drying process and associated morphological changes during drying. Transport processes and morphological changes that take place during drying are mainly governed by the characteristics of and the changes in the cells. Therefore, to predict the actual heat and mass transfer process that occurs in the drying process and associated morphological changes, development of multiscale modeling is crucial. Multiscale modeling is a powerful approach with the ability to incorporate this cellular structural heterogeneity with microscale heat and mass transfer during drying. However, due to the huge complexity involved in developing such a model for plant-based food materials, the studies regarding this issue are very limited. Therefore, we aim in this article to develop a critical conceptual understanding of multiscale modeling frameworks for heterogeneous food materials through an extensive literature review. We present a critical review on the multiscale model formulation and solution techniques with their spatial and temporal coupling options. Food structure, scale definition, and the current status of multiscale modeling are also presented, along with other key factors that are critical to understanding and developing an accurate multiscale framework. We conclude by presenting the main challenges for developing an accurate multiscale modeling framework for food drying.

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Modeling radio frequency heating of food moving on a conveyor belt

Cited by 67 publications

References 45 publications

Radio frequency tempering of frozen pacific sauries (Cololabis saira) under batch and continuous mode: Temperature distribution and energy consumption evaluation

Radio frequency tempering of frozen pacific sauries (Cololabis saira) under batch and continuous mode: Temperature distribution and energy consumption evaluation

Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption

Multiscale Modeling for Food Drying: State of the Art

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