Radio-frequency thawing of food products – A computational study

Uyar, Rahmi; Bedane, Tesfaye Faye; Erdoğdu, Ferruh; Palazoğlu, T. Koray; Farag, Karim; Marra, Francesco

doi:10.1016/j.jfoodeng.2014.08.018

Cited by 112 publications

(48 citation statements)

References 27 publications

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“…Assumption of quasi-static RF electric field inside food samples was valid and had been successfully used to build RF simulation model in a few studies (Alfaifi et al, 2014;Llave et al, 2015;Tiwari et al, 2011a;Uyar et al, 2014Uyar et al, , 2015. The electric field within the sample load followed Gauss law derived from a quasistatic approximation of Maxwell's equations (∇(ε ⋅ Ē) = 0).…”

Section: Governing Equationsmentioning

confidence: 99%

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

Jiao

Deng

Zhong

et al. 2015

Food Research International

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Section: Governing Equationsmentioning

confidence: 99%

“…The electric field within the sample load followed Gauss law derived from a quasistatic approximation of Maxwell's equations (∇(ε ⋅ Ē) = 0). RF heating process can be described by the solution of Fourier heat transfer equation coupled with the quasi-static electromagnetic field equations (Uyar et al, 2014(Uyar et al, , 2015:…”

Section: Governing Equationsmentioning

confidence: 99%

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

Jiao

Deng

Zhong

et al. 2015

Food Research International

View full text Add to dashboard Cite

“…The heat conduction equation was just solved within the food material, convection at the sample's surface and heat generation in the food due to RF energy. The heat transfer inside the treated sample is described by Fourier's equation (Uyar et al, 2015):…”

Section: Governing Equationsmentioning

confidence: 99%

A strategy to simulate radio frequency heating under mixing conditions

Chen

Wang

et al. 2015

Computers and Electronics in Agriculture

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“…For example, the penetration depth for unfrozen lean beef at -1℃ was 18.4 cm and 1.6 cm at 27.12 MHz and 2.45 GHz, respectively (Farag et al, 2008). During MW thawing, the surface of the frozen food usually melts faster than the inner region due to the heat transfer from air to the food, and the defrosted surface of the frozen food absorbs most of the MW energy (Song and Park, 1995;Ohlsson, 1999;Uyar et al, 2015). Therefore, with MWs, the inner region of frozen food is thawed, not by direct heating, but by thermal conduction such as conventional thawing.…”

Section: Introductionmentioning

confidence: 99%

Study of Radio Frequency Thawing for Cylindrical Pork Sirloin

Kim¹,

Park²,

Park³

et al. 2016

Journal of Biosystems Engineering

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Purpose: Radio frequency (RF) heating is a promising thawing method, but it frequently causes undesirable problems such as non-uniform heating. This can occur because of the food shape, component distribution, and initial temperature differences between food parts. In this study, RF heating was applied to the thawing of cylindrically shaped pork sirloin by changing the shape of electrodes and the surrounding temperature. Methods: Curved electrodes were utilized to increase the thawing uniformity of cylindrically shaped frozen meat. Pork sirloin in the shape of a half-circle column was frozen in a deep freezer at -70℃ and then thawed by RF heating with flat and curved electrodes. In order to prevent fast defrosting of the food surface by heat transfer from air to the food, the temperature of the thawing chamber was varied by -5, -10, and -20℃. The temperature values of the frozen pork sirloin during RF thawing were measured using fiber-optic thermo sensors. Results: After multiple applications of curved electrodes resembling the food shape, and a cooled chamber at -20℃ the half-cylindrically shaped meat was thawed without surface burning, and the temperature values of each point were similarly increased. However, with the parallel electrode, the frozen meat was partially burned by RF heating and the temperature values of center were overheated. The uniform heating rate and heat transfer prevention from air to the food were crucial factors for RF thawing. In this study, these crucial factors were accomplished by using a curved electrode and lowering the chamber temperature. Conclusions: The curved shape of the electrode and the equipotential surface calculated from the modeling of the parallel capacitor showed the effect of uniform heating of cylindrically shaped frozen food. Moreover, the low chamber temperature was effective on the prevention of the surface burning during RF thawing

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Radio-frequency thawing of food products – A computational study

Cited by 112 publications

References 27 publications

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

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

A strategy to simulate radio frequency heating under mixing conditions

Study of Radio Frequency Thawing for Cylindrical Pork Sirloin

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