Exploring radio frequency heating of viscous foods via folded flow

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-06-26 DOI:10.1016/j.jfoodeng.2025.112711

Shouqingyun Sun , Zhenna Zhang , Xuejiao Wang , Zibo Song , Fujie Zhang , Chaofan Guo , Junjie Yi , Xiaosong Hu

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引用次数: 0

Abstract

This study aims to optimize the radio frequency (RF) pasteurization process for thermosensitive fruit and vegetable pulps by investigating key factors that influence the heating performance of a folded pipeline RF heating system, using passion fruit pulp as a model. To achieve this, a folded conveying pipe system was designed to optimize the heating process. The effects of varying conductivity, viscosity, volume flow rate, and electrode gap on the RF heating rate and temperature during the isothermal stage of passion fruit pulp were investigated. The results showed that increasing the salt content (0.1 %–0.3 %) improved the heating rate of the passion fruit pulp. When the salt content exceeded 0.3 %, the temperature during the isothermal stage remained essentially unchanged. Extreme viscosities were found to reduce the temperature during the isothermal stage, while increased flow rate and decreased electrode gap contributed to more efficient heating. The findings demonstrate that the folded conveyance pipeline setup can enhance RF heating for potential large-scale industrial applications, offering an effective method for pasteurizing viscous acidic foods.

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探索通过折叠流对粘性食物进行射频加热

本研究以百香果果肉为模型，通过研究影响折叠管道射频加热系统加热性能的关键因素，优化热敏性果蔬果肉的射频巴氏杀菌工艺。为了实现这一目标，设计了一种折叠输送管系统来优化加热过程。研究了电导率、黏度、体积流量和电极间隙对百香果果肉等温阶段射频加热速率和温度的影响。结果表明，提高盐含量（0.1% ~ 0.3%）可提高百香果果肉的升温速度。当含盐量超过0.3%时，等温阶段的温度基本保持不变。在等温阶段，极端的粘度可以降低温度，而增加的流量和减少的电极间隙有助于提高加热效率。研究结果表明，折叠输送管道装置可以增强射频加热，具有大规模工业应用的潜力，为粘性酸性食品的巴氏杀菌提供了一种有效的方法。

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

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.