{"title":"In-pack radio frequency heating of liquid whole egg: Effect of agitation on heating rate and uniformity","authors":"","doi":"10.1016/j.fbp.2024.09.018","DOIUrl":null,"url":null,"abstract":"<div><div>In-pack radio frequency (RF) heating of liquid whole egg (LWE) was performed using a 27.12 MHz parallel-plate radio frequency (RF) system. To do this, 600 mL of LWE was subjected to RF heating in a RF-transparent plastic bag (140 mm×180 mm). Experiments were conducted at two different electrode gap settings (98 and 103 mm) with and without orbital movement in the horizontal plane. The effect of agitation on heating rate and uniformity was investigated for varying rpm’s (120 and 140 rpm) for a constant orbit diameter (35 mm). An orbital shaker was specially designed and coupled with the RF system for this purpose. Fiber optic probes were used to continuously measure the temperature of LWE at four different internal locations. Temperature uniformity index (TUI) was calculated to evaluate the uniformity of heating. Coagulation of LWE around the headspace was inevitable when the package was stationary during the treatment. Agitation brought about by orbital movement prevented the coagulation. Drastic improvement in heating rate and uniformity was observed upon orbital movement of LWE at all conditions.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001950","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
In-pack radio frequency (RF) heating of liquid whole egg (LWE) was performed using a 27.12 MHz parallel-plate radio frequency (RF) system. To do this, 600 mL of LWE was subjected to RF heating in a RF-transparent plastic bag (140 mm×180 mm). Experiments were conducted at two different electrode gap settings (98 and 103 mm) with and without orbital movement in the horizontal plane. The effect of agitation on heating rate and uniformity was investigated for varying rpm’s (120 and 140 rpm) for a constant orbit diameter (35 mm). An orbital shaker was specially designed and coupled with the RF system for this purpose. Fiber optic probes were used to continuously measure the temperature of LWE at four different internal locations. Temperature uniformity index (TUI) was calculated to evaluate the uniformity of heating. Coagulation of LWE around the headspace was inevitable when the package was stationary during the treatment. Agitation brought about by orbital movement prevented the coagulation. Drastic improvement in heating rate and uniformity was observed upon orbital movement of LWE at all conditions.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.