In-pack radio frequency heating of liquid whole egg: Effect of agitation on heating rate and uniformity

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-09-26 DOI:10.1016/j.fbp.2024.09.018

Mahir Cin, T. Koray Palazoğlu

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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.

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包装内射频加热液态全蛋：搅拌对加热速度和均匀性的影响

使用 27.12 MHz 的平行板射频（RF）系统对液态全蛋（LWE）进行了包装内射频（RF）加热。为此，在一个射频透明塑料袋（140 毫米×180 毫米）中对 600 毫升液态全蛋液进行射频加热。实验在两种不同的电极间隙设置（98 毫米和 103 毫米）下进行，在水平面内有轨道运动和无轨道运动。在轨道直径（35 毫米）不变的情况下，研究了不同转速（120 和 140 转/分钟）下搅拌对加热速率和均匀性的影响。为此专门设计了一个轨道振动器，并与射频系统相连。光纤探头用于连续测量 LWE 四个不同内部位置的温度。通过计算温度均匀性指数（TUI）来评估加热的均匀性。在处理过程中，当包装静止不动时，LWE 不可避免地会在顶空周围凝结。轨道运动带来的搅拌防止了凝结。在所有条件下，LWE 的轨道运动都能显著提高加热速度和均匀性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

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.