Radio frequency heating of granular and powdered foods in aluminum, polypropylene and glass container: Heating rate and uniformity

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jiayi Kang , Zhongxiang Zhou , Quan Li , Xiangyi Wang , Yuqing Zhang , Le Liu , Shaojin Wang , Zhi Huang
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引用次数: 0

Abstract

Non-uniform heating is the primary challenge during large-scale radio frequency (RF) disinfestation and pasteurization applications. Packaging materials can absorb, transmit or reflect RF energy and can be used to overcome high-temperature differences throughout the product caused by overheating at the edges and corners. In this study, effects of three container materials (aluminum-AL, polypropylene-PP, and glass-GL), electrode gap, end-point temperature, and processing time on heating uniformity were investigated by determining the temperature distribution, heating uniformity index (λ), and heating rate (v) profile in the upper, middle, and bottom layers of RF (6 kW, 27.12 MHz) treated corn kernels associated with different sizes (d) and moisture content (MC). Results showed that corn kernels (d = 6 mm), powders (d = 2 mm) and flours (d = 0.2 mm) in the AL container (200 × 120 × 40 mm3) indicated a lower v (AL: 3.73 ± 0.21, 4.21 ± 0.21, and 6.17 ± 0.31, PP: 7.77 ± 0.14, 7.97 ± 0.40, and 8.98 ± 0.32, GL: 6.24 ± 0.19, 6.55 ± 0.19 and 7.16 ± 0.10 °C/min), but better heating uniformity, λ (AL: 0.101 ± 0.005, 0.090 ± 0.004, and 0.082 ± 0.004, PP: 0.214 ± 0.010, 0.187 ± 0.009, and 0.172 ± 0.009). The shielding effect of AL container on RF wave was stronger than that of PP and GL. The corner overheating problem in the AL container was greatly improved, and the hot spot was shifted from the corner of the sample to the center. Meanwhile, the λ of corn kernels with different sizes in AL container first decreased and then increased with the increase of MC (from 10 to 16%, w.b.). When the λ reached a minimum value, in order to further increase the v of food in the AL container, the relationship between d, MC and v was finally established. The results can provide valuable information for improving the heating uniformity of food particles/powders and optimizing the shielding structure and performance of metallized RF packaging.

颗粒状和粉状食品在铝、聚丙烯和玻璃容器中的射频加热:加热速率和均匀性
不均匀加热是大规模射频(RF)消毒和巴氏杀菌应用中的主要挑战。包装材料可以吸收、传输或反射射频能量,可以用来克服由于边缘和角落过热而导致的整个产品的高温差异。本研究通过测定不同尺寸(d)和含水率(MC)的射频(6 kW, 27.12 MHz)处理玉米粒上、中、底层的温度分布、加热均匀度指数(λ)和加热速率(v)分布,研究了三种容器材料(铝铝、聚丙烯pp和玻璃gl)、电极间隙、终点温度和加工时间对加热均匀性的影响。结果表明,玉米粒(d = 6毫米),粉末(d = 2毫米)和面粉(d = 0.2毫米)铝容器(200×120×40 mm3)表示较低的v(艾尔:3.73±0.21,4.21±0.21,6.17±0.31,页:7.77±0.14,7.97±0.40,8.98±0.32,GL: 6.24±0.19,6.55±0.19,7.16±0.10°C /分钟),但更好的加热均匀性,λ(艾尔:0.101±0.005,0.090±0.004,0.082±0.004,页:0.214±0.010,0.187±0.009,0.172±0.009)。AL容器对射频波的屏蔽作用强于PP和GL,极大地改善了AL容器的角落过热问题,热点从样品的角落转移到中心。同时,不同大小玉米籽粒在AL容器中的λ随MC的增加先减小后增大(从10%增加到16%,w.b.s)。当λ达到最小值时,为了进一步增加AL容器中食物的v,最终建立d、MC和v之间的关系。研究结果可为提高食品颗粒/粉末的加热均匀性,优化金属化射频封装的屏蔽结构和性能提供有价值的信息。
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
CiteScore
12.00
自引率
6.10%
发文量
259
审稿时长
25 days
期刊介绍: Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
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