Radio frequency treatments to control codling moth in in-shell walnuts

Wang, S; Ikediala, J.N.; Tang, Juming; Hansen, James D.; Mitcham, Elizabeth; Mao, Rui; Swanson, Barry G.

doi:10.1016/s0925-5214(00)00187-3

Cited by 158 publications

(102 citation statements)

References 15 publications

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“…Knowledge of the relationship between frequency and dielectric properties is helpful in determining the optimum frequency range in which the material has the desired dielectric characteristics for intended applications and useful in studying and developing heating processes or grading techniques based on electromagnetic energy (Nelson and Payne 1982;Nelson 2005;Wang et al 2001Wang et al , 2006a and also helps in the selection of proper packaging materials and cooking utensils and in the design of microwave and radio frequency heating equipment (Ohlsson 1989). The moisturedependent dielectric properties in specific frequency ranges can be used to develop online moisture meters (Nelson 1992), which may be applied not only in drying processes but also in other unit operations in the food industry (Berbert et al 2002;Nelson 1984).…”

Section: Applications Of Dielectric Propertiesmentioning

confidence: 99%

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

et al. 2011

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Non-destructive systems are recent trends for quality evaluation of fruits and vegetables. Information on post-harvest variations in electrical properties is needed to develop new instruments for this purpose. Electrical properties are finding increasing application in agriculture and food processing industries. Knowledge of dielectric properties of foods as a function of moisture content and temperature is essential in the design and control of drying systems. As simple, rapid and non-destructive measuring techniques, dielectric spectroscopy provides information about the dielectric response of materials to electromagnetic field. Electrical properties of agricultural materials have been of interest for many years. The interest in dielectric properties of materials has historically been associated with the design of electrical equipment. This review paper covers theoretical aspects of different electrical properties, their measurement techniques, applications of dielectric properties in agriculture/food processing sector and potential applications of thermal imaging (TI) for quality and safety assessment in food processing. The values of dielectric properties of a number of products including food grains, fruits and vegetables, and meat and meat products are presented in table form. This comprehensive coverage will be useful for academic, scientific and industrial community in treating and applying the facts in developing/testing new processes and products based on electromagnetic energy application.Keywords Electrical properties . Non-destructive . Measuring techniques . Dielectric constant . Loss factor . Thermal imaging technique . Food quality evaluationThe material investigation and moisture measurement using electromagnetic waves in wide spectrum serve for quality control and improvement in many branches like industry, forest and wood-working industry, civil engineering, agriculture, commerce and also foods e.g. for quality evaluation of meat, fruits, coffee etc (Hlavacova 2003; Venkatesh and Raghavan 2004). Non-destructive evaluation of quality based on constituents of fruits and vegetables has been successfully used (Chen et al. 1999;Jha et al. 2001;Kawano 1998). Electrical characteristics of agricultural materials have been of interest for many years (Nelson 2006) and are utilized in many areas of human activities. Techniques for non-destructive determination of quality and related characteristics of agricultural products are helpful to producers, handlers and processors . Permittivity and moisture can be closely correlated when water content is high. Knowledge of dielectric properties in partially frozen material is critical in determining the rates and uniformity of heating in microwave thawing. Electrical properties are important in processing foods with pulsed electric fields, ohmic heating, induction heating, radio frequency, and microwave heating. These properties are also useful in the detection of processing conditions or the quality of foods (Barbosa-Canovas et al. 2006). Considering ...

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Section: Applications Of Dielectric Propertiesmentioning

confidence: 99%

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

et al. 2011

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“…The applicator had a pair of parallel plates in which the top electrode plate, with adjustable height, was inductively coupled to the tank oscillator circuit via feed strips. The dielectric material was sandwiched between two elec� trodes to form a working circuit (Wang, Ikediala, Tang, Hansen, Mitcham, Mao et al, 2001). RF heating involves EM interaction of the lossy material (dielectric mate� rial having considerable power dissipation capability) placed between the two plate electrodes.…”

Section: Physical Modelmentioning

confidence: 99%

Computer simulation of radio frequency heating of model fruit immersed in water

Birla

Wang

Tang

2008

Journal of Food Engineering

140

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“…However, this method take a huge amount of treatment time because of the slow rate of heat transfer within the material. It took 23 min and 6 hours for the centre of the fruit to reach the desired maximum temperature for cherries and apple respectively [12], [13]. This disadvantage lead to another cause which is the alteration of flavour compound.…”

Section: Electrical Methodsmentioning

confidence: 99%