Modeling the RF heating uniformity contributed by a rotating turntable

Journal of Food Engineering - Tập 339 - Trang 111289 - 2023
Lu Wang1, Jiayi Kang1, Chenglong Zhu1, Zhongxiang Zhou1, Shaojin Wang1,2, Zhi Huang1
1College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
2Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA

Tài liệu tham khảo

Alfaifi, 2014, Radio frequency disinfestation treatments for dried fruit: model development and validation, J. Food Eng., 120, 268, 10.1016/j.jfoodeng.2013.07.015 Bedane, 2021, Effects of geometry and orientation of food products on heating uniformity during radio frequency heating, Food Bioprod. Process., 125, 149, 10.1016/j.fbp.2020.11.010 Boukouvalas, 2006, Density and porosity: literature data compilation for foodstuffs, Int. J. Food Prop., 9, 715, 10.1080/10942910600575690 2021 Chen, 2019, Modeling of radio frequency heating of egg white powder continuously moving on a conveyor belt, J. Food Eng., 262, 109, 10.1016/j.jfoodeng.2019.05.029 Chen, 2017, Modeling radio frequency heating of food moving on a conveyor belt, Food Bioprod. Process., 102, 307, 10.1016/j.fbp.2017.01.009 Choi, 1991, Finite element modeling of the RF heating process, IEEE Trans. Magn., 27, 4227, 10.1109/20.105034 2020, V5.6 Cui, 2020, Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins, Innovat. Food Sci. Emerg. Technol., 67 Dag, 2021, Effect of surrounding medium on radio frequency (RF) heating uniformity of corn flour, J. Food Eng., 307, 10.1016/j.jfoodeng.2021.110645 Dev, 2012, Optimization of radio frequency heating of in-shell eggs through finite element modeling and experimental trials, Prog. Electromagn. Res., 45, 203, 10.2528/PIERB12091809 Geveke, 2017, Pasteurization of shell eggs using radio frequency heating, J. Food Eng., 193, 53, 10.1016/j.jfoodeng.2016.08.009 Guo, 2014, Dielectric properties of red pepper powder related to radiofrequency and microwave drying, Food Bioprocess Technol., 7, 3591, 10.1007/s11947-014-1375-x Guo, 2010, Temperature and moisture dependent dielectric properties of legume flour associated with dielectric heating, LWT--Food Sci. Technol., 43, 193, 10.1016/j.lwt.2009.07.008 Hao, 2021, Developing a rotation device in radio frequency systems for improving the heating uniformity in granular foods, Innovat. Food Sci. Emerg. Technol., 72, 10.1016/j.ifset.2021.102751 Huang, 2020, Numerical studies on the electromagnetic and thermal performances of radio frequency disinfestation treatments for dried apricots, Postharvest Biol. Technol., 163, 10.1016/j.postharvbio.2019.111116 Huang, 2018, Modeling radio frequency heating of granular foods: Individual particle vs. effective property approach, J. Food Eng., 23, 24, 10.1016/j.jfoodeng.2018.04.008 Huang, 2016, Computational modelling of the impact of polystyrene containers on radio frequency heating uniformity improvement for dried soybeans, Innovat. Food Sci. Emerg. Technol., 33, 365, 10.1016/j.ifset.2015.11.022 Jiao, 2019, Radio frequency inactivation kinetics of Bacillus cereus spores in red pepper powder with different initial water activity, Food Control, 105, 174, 10.1016/j.foodcont.2019.05.038 Jiao, 2015, Investigation of radio frequency heating uniformity of wheat kernels by using the developed computer simulation model, Food Res. Int., 71, 41, 10.1016/j.foodres.2015.02.010 Jiao, 2015, Improvement of radio frequency (RF) heating uniformity on low moisture foods with Polyetherimide (PEI) blocks, Food Res. Int., 74, 106, 10.1016/j.foodres.2015.04.016 Jiao, 2014, A new strategy to improve heating uniformity of low moisture foods in radio frequency treatment for pathogen control, J. Food Eng., 141, 128, 10.1016/j.jfoodeng.2014.05.022 Korkmaz, 2021, The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.), Food Chem., 341, 10.1016/j.foodchem.2020.128184 Lang, 2016, Recovery estimation of dried foodborne pathogens is directly related to rehydration kinetics, PLoS One Li, 2016, Pilot-scale radio frequency pasteurisation of chili powder: heating uniformity and heating model, J. Sci. Food Agric., 96, 3853, 10.1002/jsfa.7581 Llave, 2015, Computer simulation of radiofrequency defrosting of frozen foods, J. Food Eng., 152, 32, 10.1016/j.jfoodeng.2014.11.020 Martín, 2017, Impact of volatile composition on the sensorial attributes of dried paprikas, Food Res. Int., 100, 691, 10.1016/j.foodres.2017.07.068 Metaxas, 1996 Ozturk, 2017, Radio frequency heating of corn flour: Heating rate and uniformity, Innov. Food Sci. Emerg. Technol., 44, 191, 10.1016/j.ifset.2017.05.001 Ozturk, 2018, Dielectric properties, heating rate, and heating uniformity of various seasoning spices and their mixtures with radio frequency heating, J. Food Eng., 228, 128, 10.1016/j.jfoodeng.2018.02.011 Ozturk, 2019, Inactivation of Salmonella Enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing, LWT--Food Sci. Technol., 111, 782, 10.1016/j.lwt.2019.04.090 Palazoglu, 2018, Experimental investigation of the effect of conveyor movement and sample's vertical position on radio frequency tempering of frozen beef, J. Food Eng., 219, 71, 10.1016/j.jfoodeng.2017.09.020 Palazoglu, 2019, Computational investigation of the effect of orientation and rotation of shell egg on radio frequency heating rate and uniformity, Innovat. Food Sci. Emerg. Technol., 58, 10.1016/j.ifset.2019.102238 Qu, 2021, Predictive models of the top electrode voltage of radio frequency heating systems for low moisture foods, Innovat. Food Sci. Emerg. Technol., 73, 10.1016/j.ifset.2021.102788 Schweiz, 2012 Shen, 2021, Microwave drying of germinated brown rice: correlation of drying characteristics with the final quality, Innovat. Food Sci. Emerg. Technol., 70, 10.1016/j.ifset.2021.102673 Tiwari, 2011, Analysis of radio frequency (RF) power distribution in dry food materials, J. Food Eng., 104, 548, 10.1016/j.jfoodeng.2011.01.015 Wei, 2018, Radio-frequency processing for inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in black peppercorn, J. Food Protect., 81, 1685, 10.4315/0362-028X.JFP-18-080 Wei, 2019, Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper, Food Microbiol., 82, 388, 10.1016/j.fm.2019.03.007 Xu, 2017, Effect of different temperatures and moisture content on thermal properties of chili powder, China Condiment, 42, 1 Zhang, 2020, Effects of water activity, temperature and particle size on thermal inactivation of Escherichia coli ATCC 25922 in red pepper powder, Food Control, 107, 10.1016/j.foodcont.2019.106817 Zhang, 2020, Effect of radio frequency heating stress on sublethal injury of Salmonella Typhimurium in red pepper powder, LWT--Food Sci. Technol., 117, 10.1016/j.lwt.2019.108700 Zhu, 2014, Experimental and simulated top electrode voltage in free-running oscillator radio frequency systems, J. Electromagn. Waves., 28, 606, 10.1080/09205071.2014.881724