A comprehensive mathematical modeling study for temperature evolution during radio frequency assisted honey decrystallization

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

Food and Bioproducts Processing Pub Date : 2025-02-05 DOI:10.1016/j.fbp.2025.02.001

Ozan Karatas , Rahmi Uyar , Ezgi Son , Eda Coşkun , Behiç Mert , Francesco Marra , Ferruh Erdogdu

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引用次数: 0

Abstract

In industrial settings, honey decrystallization is conducted by conventional thermal processing with hot water (12–18 h) or air (24–36 h) at around 60 °C. Considering the demands for a green and sustainable efficient process, a novel approach is needed. Radio frequency (RF) heating is a dielectric process where volumetric heat generation within the sample is expected. Designing such a process requires the knowledge of temperature evolution within the product. Hence, the objective of this study was to develop a mathematical model to determine the temperature evolution of crystallized honey during RF processing and compare the results with conventional approach to demonstrate the efficiency. For this purpose, a computational model was developed to determine the temperature evolution in a crystallized honey during RF and conventional hot water processing. Natural convection effects were also included within the model to see whether there will be any improving effect despite the higher viscosity. Decrystallization kinetics was also coupled with temperature evolution to observe the process efficiency. The results indicated the efficiency of RF heating as an innovative processing approach for decrystallization while the natural convection effects were not significant.

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射频辅助蜂蜜脱结晶过程中温度演变的综合数学模型研究

在工业环境中，蜂蜜的脱结晶是通过传统的热加工进行的，热水（12-18 h）或空气（24-36 h）在60°C左右。考虑到对绿色和可持续高效过程的需求，需要一种新的方法。射频（RF）加热是一种介电过程，在该过程中，样品内部会产生体积热。设计这样一个过程需要了解产品内部的温度演变。因此，本研究的目的是建立一个数学模型来确定RF加工过程中结晶蜂蜜的温度演变，并将结果与传统方法进行比较，以证明其效率。为此，开发了一个计算模型来确定结晶蜂蜜在RF和传统热水加工过程中的温度演变。在模型中也加入了自然对流效应，看看在更高的粘度下是否会有任何改善效果。脱晶动力学还与温度变化相结合，观察工艺效率。结果表明，射频加热是一种创新的脱晶处理方法，而自然对流的效果不显著。

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.