Improvement of radio frequency (RF) heating uniformity for peanuts with a new strategy using computational modeling

2017 ◽  
Vol 41 ◽  
pp. 79-89 ◽  
Author(s):  
Shuang Zhang ◽  
Zhi Huang ◽  
Shaojin Wang
Keyword(s):  
Computational Modeling ◽  
Radio Frequency ◽  
Rf Heating ◽  
New Strategy ◽  
Heating Uniformity

Analysis on the effect of polyetherimide on energy distribution of radio frequency heating of viscous sauce

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Huojie Shi ◽  
Hui Chen ◽  
Zhiming Yan
Keyword(s):  
Energy Distribution ◽  
Radio Frequency ◽  
Peanut Butter ◽  
Effective Means ◽  
Commercial Application ◽  
Rf Heating ◽  
Heating Uniformity ◽  
Uneven Heating ◽  
And Control ◽  
Shape And Size

Abstract Radio frequency (RF) sterilization of low-moisture, high-oil, high-protein, and viscous sauces for instant food (LHHVS) demonstrates many advantages, but uneven heating is a main problem that must be addressed. Main factors that affect heating uniformity are generally considered dielectric properties, shape and size of the sample and its position relative to the electrode plate, in addition the structure and voltage of RF electrode. A method based on texture characteristics of the solid–gel–liquid mixing system of LHHVS for adjustment and control of energy distribution in the RF field is proposed in this study to improve the heating uniformity. First, energy conversion principles and control equations of RF heating were analyzed on the basis of dielectric theory. Second, the influence of RF electromagnetic field-medium polyetherimide (PEI) on the RF heating of peanut butter (RHPB) was investigated on the basis of the numerical model of RHPB that was verified through experiments. Finally, the influence mechanism and its regulation and control effect were analyzed and discussed. The following conclusions can be drawn from this study: the increase of electrode gaps exerts minimal effect although it reduces the unevenness of the energy distribution. However, RF heating protocols must use the smallest possible electrode gap to heat agrifoods and increase the heating rate significantly. The energy distribution on the part of the sample close to PEI varies with the change of geometry and size of PEI when its placement is bias or symmetric. The area of energy enhancement continues to expand where the sample is in contact with PEI as PEI gradually increases. The area where the temperature increases under the influence of PEI will expand along the direction of the sample radius when the thickness of PEI remains unchanged and the radius gradually enlarges; otherwise, it will expand along the direction of the sample thickness. The influence of PEI on the energy distribution of RHPB demonstrates local characteristics. PEI significantly influences the energy distribution and heating mode of RHPB, which is easy to adjust and control, but does not reduce the processing speed and does not increases energy consumption. Hence, PEI is an effective means to interfere with energy distribution of RHPB. Uniform energy distribution can be obtained by selecting the appropriate PEI shape and size. Results of this study can help determine the experimental protocol for RHPB with the optimal uniform distribution and promote the fast commercial application of this technology.

Improvement of radio frequency (RF) heating uniformity on low moisture foods with Polyetherimide (PEI) blocks

2015 ◽  
Vol 74 ◽  
pp. 106-114 ◽  
Author(s):  
Yang Jiao ◽  
Huojie Shi ◽  
Juming Tang ◽  
Feng Li ◽  
Shaojin Wang
Keyword(s):  
Radio Frequency ◽  
Rf Heating ◽  
Heating Uniformity ◽  
Low Moisture Foods

scholarly journals Evaluation of heating uniformity in radio frequency heating systems using carrot and radish

2016 ◽  
Vol 30 (4) ◽  
pp. 465-473 ◽  
Author(s):  
Ling Kong ◽  
Min Zhang ◽  
Yuchuan Wang ◽  
Benu Adhikari ◽  
Zaixing Yang
Keyword(s):  
Temperature Distribution ◽  
Radio Frequency ◽  
Temperature Rise ◽  
Industrial Applications ◽  
Food Samples ◽  
Central Position ◽  
Rf Heating ◽  
Radio Frequency Heating ◽  
Heating Uniformity ◽  
Frequency Heating

Abstract Lack of heating uniformity is a major problem impeding the broader adaptation of radio frequency heaters in industrial applications. The overall aim of this study was to evaluate the uniformity of heating or temperature distribution within food samples (three different carrot and one radish rectangles) placed vertically and horizontally within a radio frequency heating cavity. The intensity of the electric field in radio frequency was found to be symmetrical. The temperatures at the vertically top positions were lower than the vertically bottom positions at the equidistance from the vertical center with the highest was at the vertically central position. The rate of temperature rise at all the positions were higher in taller (higher mass) than the shorter (lower mass) rectangles of carrots. The temperatures at the corners and edges were lower than at the cross sectionally central positions at all the heights tested in both carrots and radishes. The rate of temperature rise at all the vertical positions was higher in radish rectangles than in the carrot rectangles of the same dimensions. The similarity of temperature distribution in carrot and radish rectangles suggested that the heating patterns and uniformity in carrots and radishes in RF heating were almost the same.

scholarly journals Radio frequency heating for corn seeds: Model development and uniformity optimization

2020 ◽  
Vol 189 ◽  
pp. 01016
Author(s):  
Shuo Wei ◽  
Fenghe Wang ◽  
Ben Fan ◽  
Deyong Yang
Keyword(s):  
Electric Field ◽  
Radio Frequency ◽  
Field Intensity ◽  
Electric Field Intensity ◽  
Model Development ◽  
Rf Heating ◽  
Radio Frequency Heating ◽  
Treatment Protocols ◽  
Sample Shape ◽  
Heating Uniformity

Radio frequency (RF) heating has been considered as a promising method for food pasteurization and disinfestations, materials and heating uniformity are the main considerations in developing and scaling-up RF treatment protocols. In this study, an experimentally validated model of corn seeds was developed to investigate its RF heating characteristics and effects of sample shape on heating uniformity. Results showed that hot spots distributed in the corners and edges but cold ones in the centre of the rectangular sample, which led to the concentration of electric field at the sample edges, thus increased their electric field intensity and loss power. Comparing the temperature distributions of corn samples in six shapes, the best heating uniformity was observed in the special round sample (round corners, edges and surfaces), its uniformity index was 0.04, as its special round surface made the direction of the electromagnetic field in the sample incline to the centre, and homogenized the electric field intensity and loss power density. The results provide an evidence for temperature prediction and uniformity improvement of corn seeds during RF heating.

Computer simulation for improving radio frequency (RF) heating uniformity of food products: A review

2017 ◽  
Vol 58 (6) ◽  
pp. 1033-1057 ◽  
Author(s):  
Zhi Huang ◽  
Francesco Marra ◽  
Jeyamkondan Subbiah ◽  
Shaojin Wang
Keyword(s):  
Computer Simulation ◽  
Radio Frequency ◽  
Food Products ◽  
Rf Heating ◽  
Heating Uniformity

Computer simulation analyses to improve radio frequency (RF) heating uniformity in dried fruits for insect control

2016 ◽  
Vol 37 ◽  
pp. 125-137 ◽  
Author(s):  
Bandar Alfaifi ◽  
Juming Tang ◽  
Barbara Rasco ◽  
Shaojin Wang ◽  
Shyam Sablani
Keyword(s):  
Computer Simulation ◽  
Radio Frequency ◽  
Insect Control ◽  
Rf Heating ◽  
Dried Fruits ◽  
Heating Uniformity
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