liquid foods
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Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 213
Author(s):  
Lingtao Zhang ◽  
Fan Liu ◽  
Ting Wang ◽  
Shilin Wu ◽  
Yamei Jin ◽  
...  

As an emerging electrotechnology, induced electric field has attracted extensive attention in the development of innovative heat treatment equipment. In this study, a resistance heating unit based on induced electric field was built for inner heating of aqueous electrolyte solutions as well as liquid foods, such as vinegar. NaCl solutions and liquid foods with different conductivity were used to investigate the thermal effect and temperature rise of samples. Saline gel composed of 3% agar powder and 20% NaCl acted as a coil of conductor for inducing high-level output voltage. The utilization of the saline gel coil significantly improved the power conversion efficiency of the heating unit as well as the heating rate. The results revealed that duty cycle and applied frequency had immediate impact on the efficiency of inner heating. Additionally, the rate of temperature rise was proportional to the conductivity of the sample. The temperature of 200 mL NaCl solution (0.6%) increased from 25 °C to 100 °C in 3 min at 40% duty cycle and 60 kHz of applied frequency, and it was a circulating-flow process. The maximum temperature rise of black vinegar was 39.6 °C in 15 s at 60 kHz and 60% duty cycle, while that of white vinegar was 32.2 °C in 30 s under same conditions, whereas it was a continuous-flow process. This novel heating system has realized the inner heating of liquid samples.


Author(s):  
S. Shahir

Liquid foods are sensitive to temperature and concentration by conventional methods results in product deterioration. Alternative processes, such as freeze concentration, have the drawback with respect to the maximum achievable concentration (only up to 40 to 45°Brix). In recent years membrane processes such as Microfiltration, Ultrafiltration and reverse osmosis are gaining importance for the concentration of liquid foods. Since heat is not involved in this process, it is also called Alternate thermal processing technique. This process can be employed as a pre-concentration step to reduce water load on subsequent processing steps and can be easily scaled up. Liquid foods such as fruit juices are of high nutritive value as they are naturally enriched with minerals, vitamins and other beneficial components required for human health. When extracted from their sources fruit juices have low solid content, color strength and high-water load. Recent advances and developments in this membrane processing used for the concentration of liquid foods are discussed here.


Author(s):  
Rai Naveed Arshad ◽  
Zulkurnain Abdul-Malek ◽  
Ali M. Dastgheib

A pulsed electric field (PEF) produces pasteurized liquid foods with fresh and nutritional properties. The treatment chamber is a crucial part of the PEF processing system where a high voltage is applied, producing an electric field to treat the liquid foods. The proper construction of the treatment chamber regulates the distribution of the electrical field inside the treatment zone. Mixing of liquid inside the treatment zone is an effective tool to overcome this heterogeneous effect. The coaxial treatment chamber offers a heterogeneous electric field and temperature distribution inside the treatment zone. A helical insulator inside the coaxial treatment chamber provides a mixing effect. In this research, a numerical simulation was done to measure the electric field in different geometries of treatment chambers at different flow rates. The simulation aimed to optimize the new coaxial treatment chamber design. The modelling findings showed homogeneous electrical field strength in the helical treatment chamber. This study provides new insights for industrial-scale setup using multiple helical chambers in a continuous flow PEF treatment.


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