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Continuous flow radio frequency heating of particulate foods

Zhong, Qixin ; Sandeep, K.P. ; Swartzel, Kenneth R.

Innovative food science & emerging technologies, 2004-12, Vol.5 (4), p.475-483

Elsevier Ltd

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Título:
Continuous flow radio frequency heating of particulate foods
Autor: Zhong, Qixin ; Sandeep, K.P. ; Swartzel, Kenneth R.
Assuntos: Aseptic processing of liquids containing particulate products has been a longstanding challenge for conventional thermal processing so far Ohmic heating has found limited industrial application. Consequently fast and uniform heating with electromagnetic waves such as radio frequency (RF) is an attractive alternative. The objective of this work was to evaluate the uniformity of RF heating of particulates suspended in a viscous carrier. Thermal images obtained indicated small temperature gradients and heating of particles in short residence times suggesting RF heating to be a real potential alternative to conventional heating for liquids containing particulates ; Dielectric heating ; Fiber optic sensor ; Industrial relevance ; Infrared imaging ; Radio frequency
É parte de: Innovative food science & emerging technologies, 2004-12, Vol.5 (4), p.475-483
Descrição: Small whole carrots, carrot cubes, and potato cubes suspended in 1% (w/w) CMC solutions were heated by a 40.68-MHz, 30-kW continuous flow radio frequency (RF) unit that has an applicator tube with an inner diameter of 14.6 cm (5.75 in.) and a height of 2.1 m (82.5 in.). Solution temperatures and the residence time when the particles entered and left the system were recorded. An infrared camera was used to record the temperature distribution within the particulates. A relatively nonuniform temperature distribution (a local difference up to 8 °C) was seen within carrot cubes (2 cm each side). However, the temperature distributions within small whole carrots and potato cubes (2 cm each side) were relatively uniform (a local difference of 1 to 4 °C). The structure at the center of the big carrot used to make carrot cubes may result in different dielectric properties from the rest of carrot and therefore slower heating at these areas. Although the initial temperature inside the particles (∼7 °C) was significantly lower than that of the solution, the exit temperatures (averages ranging from 38 to 60 °C) within the particles were close to the solution temperatures. Uniform temperature distribution within the particles makes RF a promising heating source in thermal processing, especially aseptic processing of liquid and particulate foods.
Editor: Elsevier Ltd
Idioma: Inglês

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Continuous flow radio frequency heating of particulate foods

Zhong, Qixin ; Sandeep, K.P. ; Swartzel, Kenneth R.

Elsevier Ltd

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