A computational approach for infrared heating with experimental validation: Surface decontamination process in industrial scale

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

Food and Bioproducts Processing Pub Date : 2025-05-22 DOI:10.1016/j.fbp.2025.05.012

Ayse Humeyra Erdas , Ozan Karatas , Rahmi Uyar , Ferruh Erdogdu

{"title":"A computational approach for infrared heating with experimental validation: Surface decontamination process in industrial scale","authors":"Ayse Humeyra Erdas , Ozan Karatas , Rahmi Uyar , Ferruh Erdogdu","doi":"10.1016/j.fbp.2025.05.012","DOIUrl":null,"url":null,"abstract":"<div><div>Infrared (IR) processing offers advantages for food processing, and this application is important to revolutionize the food processing for the new era in the industry 5.0. The shorter penetration depth (compared to the microwave and radio frequency processing) limits its application to surface heating, and industrial design of such systems has challenges with the requirement of a computational model. Therefore, the objectives of this study were to develop a computational model and demonstrate the process effects for surface decontamination in an industrial scale system. For this purpose, a computational model was developed and experimentally validated using an aluminum cylinder object and fig samples. Model application for surface decontamination process of figs (for inactivation of <em>Cladosporium spp</em>. and <em>B. cinerea</em>) was demonstrated, and the validated model was used for designing an industrial scale process design. Further research on design and optimization for various processing operations could increase the applicability and effectiveness in industrial scale processes.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 207-221"},"PeriodicalIF":3.5000,"publicationDate":"2025-05-22","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/S0960308525001002","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

Infrared (IR) processing offers advantages for food processing, and this application is important to revolutionize the food processing for the new era in the industry 5.0. The shorter penetration depth (compared to the microwave and radio frequency processing) limits its application to surface heating, and industrial design of such systems has challenges with the requirement of a computational model. Therefore, the objectives of this study were to develop a computational model and demonstrate the process effects for surface decontamination in an industrial scale system. For this purpose, a computational model was developed and experimentally validated using an aluminum cylinder object and fig samples. Model application for surface decontamination process of figs (for inactivation of Cladosporium spp. and B. cinerea) was demonstrated, and the validated model was used for designing an industrial scale process design. Further research on design and optimization for various processing operations could increase the applicability and effectiveness in industrial scale processes.

查看原文本刊更多论文

一种经实验验证的红外加热计算方法：工业规模表面净化过程

红外（IR）加工为食品加工提供了优势，这一应用对于工业5.0新时代的食品加工革命具有重要意义。较短的穿透深度（与微波和射频处理相比）限制了其在表面加热方面的应用，并且由于对计算模型的要求，此类系统的工业设计面临挑战。因此，本研究的目的是建立一个计算模型，并展示工业规模系统中表面净化的工艺效果。为此，建立了一个计算模型，并使用铝圆柱体物体和无花果样品进行了实验验证。研究了无花果表面去污工艺（灭活枝孢杆菌和灰芽孢杆菌）的模型应用，并将该模型用于工业规模的工艺设计。进一步研究各种加工操作的设计和优化，可以提高工业规模工艺的适用性和有效性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.