1
|
Cao S, Yang C, Zang Y, Li Y, Gu J, Ding H, Yao X, Zhu R, Wang Q, Dong W, Huang Y. Simulated and Verification of Mass and Heat Transfer Coupled Model of Jujube Slices Dried by Hot Air Combined with Radio Frequency Heat Treatment at Different Drying Stages. Foods 2023; 12:3025. [PMID: 37628024 PMCID: PMC10453140 DOI: 10.3390/foods12163025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 08/06/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
This study investigates the impact of radio frequency (RF) heat treatment on heat and mass transfer during the hot air drying of jujube slices. Experiments were conducted at different drying stages, comparing single-hot air drying with hot air combined with RF treatment. Numerical models using COMSOL Multiphysics® were developed to simulate the process, and the results were compared to validate the models. The maximum difference between the simulated value of the center temperature and the experimental value was 6.9 °C, while the minimum difference was 0.1 °C. The maximum difference in average surface temperature was 1.7 °C, with a minimum of 0.3 °C. The determination coefficient (R2) between the simulated experimental values of HA and the early (E-HA + RF), middle (M-HA + RF), and later (L-HA + RF) groups was 0.964, 0.987, 0.961, and 0.977, respectively. The study demonstrates that RF treatment reduces drying time, enhances internal temperature, promotes consistent heat and mass transfer, and accelerates moisture diffusion in jujube slices. Furthermore, the later the RF treatment is applied, the greater the increase in internal temperature and the faster the decrease in moisture content. This research elucidates the mechanism by which RF heat treatment influences heat transfer in hot air-dried jujube slices.
Collapse
Affiliation(s)
- Shuaitao Cao
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (S.C.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Chenyan Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (S.C.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Yongzhen Zang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (S.C.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Yang Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (S.C.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Jiangwei Gu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (S.C.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Haiyang Ding
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (S.C.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Xuedong Yao
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (S.C.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Rongguang Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (S.C.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Qiang Wang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (S.C.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Wancheng Dong
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (S.C.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Yong Huang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (S.C.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| |
Collapse
|
2
|
Qing S, Long Y, Wu Y, Shu S, Zhang F, Zhang Y, Yue J. Hot-air-assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2664-2674. [PMID: 36647340 DOI: 10.1002/jsfa.12458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/12/2023] [Accepted: 01/17/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Vegetables are often blanched before drying. The hot-water blanching (HWB) of broccoli reduces quality and is environmentally harmful. In this work, hot-air-assisted radio frequency heating blanching (HA-RFB) of broccoli was developed for use before further drying processes. Blanching sufficiency, heating uniformity, and heating rate during HA-RFB were investigated to improve the product's physicochemical properties and texture. Suitable heating conditions were achieved when HA-RFB was applied with hot air at 70 °C, with an electrode gap of 10.7 cm, using a cylindrical container for the broccoli. RESULTS Under these conditions, the relative peroxidase activity in broccoli decreased to 3.26% within 117 s, with 13.45% of weight loss. In comparison with HWB broccoli, the products blanched by HA-RFB preserved their texture, bioactive compounds, and microstructure better. The ascorbic acid, sulforaphane, and total glucosinolate content in HA-RFB products were 251.1%, 131.9% and 36.7% higher than those in HWB broccoli, and HA-RFB treatment led to a greater weight loss (13.45 ± 0.50%) than HWB (8.70 ± 1.70%), which is very helpful for the subsequent drying process. CONCLUSION This study demonstrated that HA-RFB could be a promising substitute for HWB to blanch broccoli and other flower vegetables, especially as a pretreatment in the drying process. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Shuting Qing
- Bor S. Luh Food Safety Research Center, College of Agriculture and Biology, Key Laboratory of Urban Agriculture, Ministry of Agriculture and Rural Affairs, SJTU-OSU Innovation Center for Food Control and Environmental Sustainability, Shanghai Jiao Tong University, Shanghai, China
| | - Yangyang Long
- Bor S. Luh Food Safety Research Center, College of Agriculture and Biology, Key Laboratory of Urban Agriculture, Ministry of Agriculture and Rural Affairs, SJTU-OSU Innovation Center for Food Control and Environmental Sustainability, Shanghai Jiao Tong University, Shanghai, China
| | - Yiwen Wu
- Bor S. Luh Food Safety Research Center, College of Agriculture and Biology, Key Laboratory of Urban Agriculture, Ministry of Agriculture and Rural Affairs, SJTU-OSU Innovation Center for Food Control and Environmental Sustainability, Shanghai Jiao Tong University, Shanghai, China
| | - Shumin Shu
- Kangshi (Shanghai) Food Science and Technology Co., Ltd, Shanghai, China
| | - Fei Zhang
- Kangshi (Shanghai) Food Science and Technology Co., Ltd, Shanghai, China
| | - Yan Zhang
- Kangshi (Shanghai) Food Science and Technology Co., Ltd, Shanghai, China
| | - Jin Yue
- Bor S. Luh Food Safety Research Center, College of Agriculture and Biology, Key Laboratory of Urban Agriculture, Ministry of Agriculture and Rural Affairs, SJTU-OSU Innovation Center for Food Control and Environmental Sustainability, Shanghai Jiao Tong University, Shanghai, China
- Shanghai Jiao Tong University Sichuan Research Institute, Chengdu, China
| |
Collapse
|
3
|
Liu Y, Tong T, Han R, Zhang Y, Li F, Shi H, Jiao Y. Effect of different arrangements of globe particles on radio frequency heating uniformity: Using black pepper as an example. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
4
|
Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods. Compr Rev Food Sci Food Saf 2023; 22:107-134. [PMID: 36318404 DOI: 10.1111/1541-4337.13064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 09/28/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022]
Abstract
For years, various thawing technologies based on pressure, ultrasound, electromagnetic energy, and electric field energy have been actively investigated to minimize the amount of drip and reduce the quality deterioration of muscle foods during thawing. However, existing thawing technologies have limitations in practical applications due to their high costs and technical defects. Therefore, key factors of thawing technologies must be comprehensively analyzed, and their effects must be systematically evaluated by the quality indexes of muscle foods. In this review, the principles and key factors of thawing techniques are discussed, with an emphasis on combinations of thawing technologies. Furthermore, the application effects of thawing technologies in muscle foods are systematically evaluated from the viewpoints of eating quality and microbial and chemical stability. Finally, the disadvantages of the existing thawing technologies and the development prospects of tempering technologies are highlighted. This review can be highly instrumental in achieving more ideal thawing goals.
Collapse
Affiliation(s)
- Yuanlv Zhang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| |
Collapse
|
5
|
Improving radio frequency heating uniformity in milled rice with different packaging shapes by changing temperature of forced air. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
6
|
Chen X, Li F, Tang J, Shi H, Xie J, Jiao Y. Temperature uniformity of frozen pork with various combinations of fat and lean portions tempered in radio frequency. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
7
|
An Innovative Computational Design for Air Impingement Coupled Radio Frequency Thawing Process. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.11.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
8
|
Du X, Wang B, Li H, Liu H, Shi S, Feng J, Pan N, Xia X. Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Compr Rev Food Sci Food Saf 2022; 21:4812-4846. [PMID: 36201389 DOI: 10.1111/1541-4337.13040] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 08/21/2022] [Accepted: 08/24/2022] [Indexed: 01/28/2023]
Abstract
Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.
Collapse
Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| |
Collapse
|
9
|
Biodiesel production from wet microalgae: Progress and challenges. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
10
|
Chen X, Liu Y, Zhang R, Zhu H, Li F, Yang D, Jiao Y. Radio Frequency Drying Behavior in Porous Media: A Case Study of Potato Cube with Computer Modeling. Foods 2022; 11:3279. [PMID: 37431029 PMCID: PMC9602172 DOI: 10.3390/foods11203279] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 10/06/2022] [Accepted: 10/06/2022] [Indexed: 08/27/2023] Open
Abstract
To study the mechanism of heat and mass transfer in porous food material and explore its coupling effect in radio frequency (RF) drying processes, experiments were conducted with potato cubes subjected to RF drying. COMSOL Multiphysics® package was used to establish a numerical model to simulate the heat and mass transfer process in the potato cube and solved with finite element method. Temperature history at the sample center and the heating pattern after drying was validated with experiment in a 27.12 MHz RF heating system. Results showed the simulation results were in agreement with experiments. Furthermore, the temperature distribution and water vapor concentration distribution were correspondent with water distribution in the sample after RF drying. The water concentration within the food volume was non-uniform with a higher water concentration than the corner, the maximum difference of which was 0.03 g·cm-3. The distribution of water vapor concentration in the sample was similar to that of water content distribution since a pressure gradient from center to corner allowed the mass transfer from the sample to the surrounding in the drying process. In general, the moisture distribution in the sample affected the temperature and water vapor concentration distribution since the dielectric properties of the sample were mainly dependent on its moisture content during a drying process. This study reveals the mechanism of RF drying of porous media and provides an effective approach for analyzing and optimizing the RF drying process.
Collapse
Affiliation(s)
- Xiangqing Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yu Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ruyi Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huacheng Zhu
- College of Electronics and Information Engineering, Sichuan University, Chengdu 610065, China
| | - Feng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Deyong Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yang Jiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| |
Collapse
|
11
|
Kako Y, Llave Y, Sakai N, Fukuoka M. Computer simulation of microwave cooking of sweet potato. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yoshihiro Kako
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
| | - Yvan Llave
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
| | - Noboru Sakai
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
| | - Mika Fukuoka
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
| |
Collapse
|
12
|
Wang Y, Hou Q, Zhang E, Chen Y, Chen X, Wang Y. Radio frequency pasteurization and heating uniformity of canned pineapple. J Food Sci 2022; 87:2640-2650. [PMID: 35502682 DOI: 10.1111/1750-3841.16159] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 03/20/2022] [Accepted: 03/27/2022] [Indexed: 11/29/2022]
Abstract
This research investigated heating uniformity and pasteurization of canned pineapple using radio frequency (RF) energy. Experiments were conducted in a 6 kW, 27.12 MHz pilot-scale RF system. Results showed that the temperature difference was more than 16°C, and the standard deviation was 4.38°C at the end of heating when using RF heating alone. Water bath-assisted RF (WRF) heating effectively improved the heating uniformity, the temperature difference was less than 7°C and the standard deviation was 2.52°C at the end of heating in the condition of electrode gap (210 mm), chord length of the fruit block (26 mm), and the initial temperature of sugar solution (80°C). When the total number of colonies reached 4-log reduction, water bath (WB) heating alone needed 660 s, and WRF heating needed 180 s. Vitamin C, hardness, and color of fruit blocks were well preserved using WRF heating compared with WB alone. PRACTICAL APPLICATION: This study shows that the pasteurization of canned food by radio frequency heating can achieve better food quality than the traditional pasteurization methods. Therefore, this research can promote the application of radio frequency heating technology in canned food pasteurization.
Collapse
Affiliation(s)
- Yequn Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Quan Hou
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Erpan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yanmei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| |
Collapse
|
13
|
Yang R, Fathy AE, Morgan MT, Chen J. Development of Online Closed-Loop Frequency Shifting Strategies to Improve Heating Performance of Foods in a Solid-State Microwave System. Food Res Int 2022; 154:110985. [DOI: 10.1016/j.foodres.2022.110985] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/12/2022] [Accepted: 01/17/2022] [Indexed: 11/04/2022]
|
14
|
Topcam H, Gogus F, Ozbek HN, Elik A, Yanik DK, Dalgic AC, Erdogdu F. Hot air‐assisted radio frequency drying of apricots: Mathematical modeling study for process design. J Food Sci 2022; 87:764-779. [DOI: 10.1111/1750-3841.16021] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 10/25/2021] [Accepted: 11/30/2021] [Indexed: 12/19/2022]
Affiliation(s)
- Huseyin Topcam
- Department of Food Engineering Ankara University Ankara Turkey
| | - Fahrettin Gogus
- Department of Food Engineering Gaziantep University Gaziantep Turkey
| | | | - Aysel Elik
- Department of Food Engineering Gaziantep University Gaziantep Turkey
| | - Derya Kocak Yanik
- Department of Food Engineering Gaziantep University Gaziantep Turkey
| | - Ali Coskun Dalgic
- Department of Food Engineering Gaziantep University Gaziantep Turkey
| | - Ferruh Erdogdu
- Department of Food Engineering Ankara University Ankara Turkey
| |
Collapse
|
15
|
Effects of freeze-thaw cycles of Pacific white shrimp (Litopenaeus vannamei) subjected to radio frequency tempering on melanosis and quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102860] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
16
|
Guan X, Lin B, Wang P, Jiao Q, Zhang S, Li R, Wang S. Effects of adding polystyrene blocks in rectangular containers on radio frequency heating rate and uniformity of watermelon seeds. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.10.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
17
|
|
18
|
Predictive models of the top electrode voltage of radio frequency heating systems for low moisture foods. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102788] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
19
|
Li F, Zhu Y, Li S, Wang P, Zhang R, Tang J, Koral T, Jiao Y. A strategy for improving the uniformity of radio frequency tempering for frozen beef with cuboid and step shapes. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107719] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
20
|
Fadiji T, Ashtiani SHM, Onwude DI, Li Z, Opara UL. Finite Element Method for Freezing and Thawing Industrial Food Processes. Foods 2021; 10:869. [PMID: 33923375 PMCID: PMC8071487 DOI: 10.3390/foods10040869] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/23/2021] [Accepted: 04/09/2021] [Indexed: 11/30/2022] Open
Abstract
Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.
Collapse
Affiliation(s)
- Tobi Fadiji
- Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
| | - Seyed-Hassan Miraei Ashtiani
- Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran;
| | - Daniel I. Onwude
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, Lerchenfeldstrasse 5, CH-9014 St. Gallen, Switzerland;
- Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo 52021, Nigeria
| | - Zhiguo Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China;
| | - Umezuruike Linus Opara
- Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
| |
Collapse
|
21
|
Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102603] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
22
|
Dong J, Kou X, Liu L, Hou L, Li R, Wang S. Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102604] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
23
|
Cui B, Fan R, Ran C, Yao Y, Wang K, Wang Y, Fu H, Chen X, Wang Y. Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102564] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
24
|
Llave Y, Kambayashi D, Fukuoka M, Sakai N. Power absorption analysis of two-component materials during microwave thawing and heating: Experimental and computer simulation. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102479] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
25
|
Lan R, Qu Y, Ramaswamy HS, Wang S. Radio frequency reheating behavior in a heterogeneous food: A case study of pizza. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102478] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
26
|
Llave Y, Erdogdu F. Radio frequency processing and recent advances on thawing and tempering of frozen food products. Crit Rev Food Sci Nutr 2020; 62:598-618. [PMID: 32960080 DOI: 10.1080/10408398.2020.1823815] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
During radio frequency (RF) thawing-tempering (defrosting) of frozen food products, some regions, mostly along the corners and edges, heat-thaw first due to the strong interaction of electric field and evolved heating leading to temperature increase. Resulting higher power absorption along these regions, compared to the rest of the volume, is the major cause of this problem. Besides, increase in temperature with phase change results in a significant increase of dielectric properties. This situation leads to runaway heating, which triggers the non-uniform temperature distribution in an accelerated manner. All these power absorption and temperature non-uniformity-based changes lead to significant quality changes, drip losses, and microbial growth. Based on this background, the objective of this review was to provide a comprehensive background regarding the most relevant and novel defrosting application studies using RF process, dielectric property data for frozen foods in the RF band, and novel mathematical modeling based computer simulation approaches to achieve a uniform process. Experimental and modeling studies were related with electrode position, sample geometry and size, electrode gap of the applied RF process, and the potential of charged electrode. Applying translational and rotational movement of the food product and the charged electrode vertical movement during the process to adjust the electric field and use of two-cavity systems and curved electrodes were also explained in detail. The data presented in this review is expected to give an insight information for further development of innovative RF thawing/tempering systems.
Collapse
Affiliation(s)
- Yvan Llave
- Department of Agro-Food Science, Niigata Agro-Food University, Niigata, Japan
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Ankara, Turkey
| |
Collapse
|
27
|
Moirangthem TT, Macana R, Baik OD. Characterization of 50-ohm radio frequency heating of bulk canola seeds (Brassica napus. L) in a tubular applicator with parallel electrodes and post-treatment quality. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102409] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
28
|
Determining the top electrode voltage in free-running oscillator radio frequency heating of soybeans under different electrode configurations. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.05.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
29
|
Jiang Y, Li L, He F, Yan W, Tang Y, Yang R, Zhao W. Highly effective inactivation of anti‐nutritional factors (lipoxygenase, urease and trypsin inhibitor) in soybean by radio frequency treatment. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14605] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Yiming Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Li Li
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Fang He
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Wenxu Yan
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Yali Tang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| |
Collapse
|
30
|
Muñoz I, Serra X, Guàrdia MD, Fartdinov D, Arnau J, Picouet PA, Gou P. Radio frequency cooking of pork hams followed with conventional steam cooking. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109104] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
31
|
Chen F, Zhang M, Fan K, Mujumdar AS. Non-thermal Technology and Heating Technology for Fresh Food Cooking in the Central Kitchen Processing: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1740246] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Fengying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue,Quebec, Canada
| |
Collapse
|
32
|
Zhang R, Li F, Tang J, Koral T, Jiao Y. Improved accuracy of radio frequency (RF) heating simulations using 3D scanning techniques for irregular-shape food. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108951] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
33
|
Computational investigation of the effect of orientation and rotation of shell egg on radio frequency heating rate and uniformity. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102238] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
34
|
|
35
|
Song C, Chen Y, Wu J, Li Z, Chen H, Li J. Analysis of the Heat Transfer of Ginkgo Biloba Seeds during Radio-Frequency Heating. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2019-0014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractFresh ginkgo biloba (GB) seeds are seasonal and susceptible to microbial spoilage, especially the growth of mold owing to GB seeds’ high-water content, which greatly limits their shelf life. As an efficient and special heating method, radio-frequency (RF) heating can be used to dehydrate ginkgo to preserve its nutritional value and reduce postharvest losses. However, the non-uniformity of RF heating restricts the development in industrialized application. In this study, the RF drying of GB seeds was performed to investigate the effect of RF heating on temperature. The distribution law of the entire temperature field was also observed. Using numerical simulation method, the coupling model of electromagnetic and heat transfer was established. The model was validated by the 6-min heating profile of GB seeds in a 12 kw and 27.12 MHz RF system. The model was also qualitatively validated by comparing the simulated temperature profiles on the three planes in the GB seeds with the corresponding thermal images. Quantitative validation was performed by comparing the simulated temperature of GB seeds on the three planes with experimental temperature acquired at places using thermocouples. Furthermore, the model can be effectively used to identify the distribution of electric fields in different positions and to achieve satisfactory heating uniformity.
Collapse
Affiliation(s)
- Chunfang Song
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 102488, P.R.China
| | - Yao Chen
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China
| | - Jingke Wu
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China
| | - Zhenfeng Li
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China
| | - Haiying Chen
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 102488, P.R.China
| | - Jing Li
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China
| |
Collapse
|
36
|
Cai L, Cao M, Regenstein J, Cao A. Recent Advances in Food Thawing Technologies. Compr Rev Food Sci Food Saf 2019; 18:953-970. [DOI: 10.1111/1541-4337.12458] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 04/28/2019] [Accepted: 05/06/2019] [Indexed: 12/21/2022]
Affiliation(s)
- Luyun Cai
- Dept. of Food ScienceChina Jiliang Univ. Hangzhou Zhejiang 310018 China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsBohai Univ. Jinzhou Liaoning 121013 China
| | - Minjie Cao
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsBohai Univ. Jinzhou Liaoning 121013 China
| | | | - Ailing Cao
- Hangzhou Customs District Hangzhou Zhejiang 310007 China
| |
Collapse
|
37
|
Altemimi A, Aziz SN, Al-HiIphy ARS, Lakhssassi N, Watson DG, Ibrahim SA. Critical review of radio-frequency (RF) heating applications in food processing. FOOD QUALITY AND SAFETY 2019. [DOI: 10.1093/fqsafe/fyz002] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Affiliation(s)
- Ammar Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Iraq
| | - Salah Naji Aziz
- Department of Food Science, College of Agriculture, University of Basrah, Iraq
| | - Asaad R S Al-HiIphy
- Department of Food Science, College of Agriculture, University of Basrah, Iraq
| | - Naoufal Lakhssassi
- Department of Plant, Soil and Agricultural Systems, Southern Illinois University at Carbondale, Carbondale, USA
| | - Dennis G Watson
- Department of Plant, Soil and Agricultural Systems, Southern Illinois University at Carbondale, Carbondale, USA
| | | |
Collapse
|
38
|
Salt content dependent dielectric properties of pistachios relevant to radio-frequency pasteurization. Sci Rep 2019; 9:2400. [PMID: 30787372 PMCID: PMC6382758 DOI: 10.1038/s41598-019-38987-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Accepted: 01/07/2019] [Indexed: 11/25/2022] Open
Abstract
This study was conducted to investigate the effect of salt content during radio-frequency (RF) heating on rate of temperature increase, dielectric properties (DPs), and reduction of pathogens in pistachios. Also, the effect of RF heating on pistachio quality of varying salt content was determined. Pistachios of different salt content (0, 100, and 330 mg sodium/serving) were inoculated with Salmonella enterica and treated in a 27.12-MHz RF heater. The RF heating rate increased when salt content was in the range of 0–100 mg sodium/serving, but there were no significant (P > 0.05) differences in the rate of temperature rise after salt content reached to 100 mg sodium/serving. Both dielectric constant and dielectric loss factor of pistachios increased with rising salt content. Along with increased salt content, RF treatment time required to reduce this pathogen by 4 log CFU/g decreased first and then remained the same above an upper limit of salt content corresponding to the peak heating rate. RF treatment did not significantly (P > 0.05) cause changes in the color and level of lipid oxidation of pistachios. The results of the current study imply that RF heating may be a potential intervention for inactivating foodborne pathogens in pistachios and that the effect of pasteurization is influenced by dielectric loss factor relative to salt content.
Collapse
|
39
|
Guo C, Mujumdar AS, Zhang M. New Development in Radio Frequency Heating for Fresh Food Processing: a Review. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-018-9184-z] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
40
|
Shrestha B, Baik OD. Multi-physics computer simulation of radio frequency heating to control pest insects in stored-wheat. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.eaef.2018.09.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
41
|
Modeling radio frequency heating of granular foods: Individual particle vs. effective property approach. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
42
|
|
43
|
Radio frequency tempering uniformity investigation of frozen beef with various shapes and sizes. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.05.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
44
|
Jiang Y, Wang S, He F, Fan Q, Ma Y, Yan W, Tang Y, Yang R, Zhao W. Inactivation of lipoxygenase in soybean by radio frequency treatment. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13885] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yiming Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Shukun Wang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Fang He
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Qilei Fan
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yanli Ma
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wenxu Yan
- School of Internet of Things Engineering; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yali Tang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi Jiangsu 214122 China
| |
Collapse
|
45
|
Development and Validation of a Simulation Model for the Temperature Field during High-Frequency Heating of Wood. FORESTS 2018. [DOI: 10.3390/f9060327] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
46
|
Experimental investigation of the combined translational and rotational movement on an inclined conveyor on radio frequency heating uniformity. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.01.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
47
|
Effects of temperature, moisture, and metal salt content on dielectric properties of rice bran associated with radio frequency heating. Sci Rep 2018. [PMID: 29535337 PMCID: PMC5849715 DOI: 10.1038/s41598-018-22567-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Abstract
Dielectric heating including microwave (MW) and radio frequency (RF) energy has been regarded as alternative thermal treatments for food processing. To develop effective rice bran (RB) stabilization treatments based on RF and MW heating, dielectric properties (DPs) with dielectric constant (ε') and loss factor (ε″) of RB samples at frequencies (10-3000 MHz), temperatures (25-100 °C), moisture content (MC, 10.36-24.69% w.b.) and three metal salt levels (0.05-2.00%) were determined by an open-ended coaxial probe and impedance analyzer. Results indicated that both ε' and ε″ of RB samples increased with increasing temperature and MC. The increase rate was greater at higher temperature and moisture levels than at lower levels, especially at frequencies lower than 300 MHz. Cubic order models were developed to best fit the relationship between DPs of RB samples and temperature/MC at five frequencies with R2 greater than 0.994. Both ε″ and RF heating rate of RB samples increased significantly with added NaCl (2%), KCl (1%) and Na6O18P6 (2%). The obtained data are useful in developing computer models and simulating dielectric heating for RB stabilization and may also provide theoretical basis for synergistic stabilization of RB under combined dielectric heating with metal salts.
Collapse
|
48
|
Palazoğlu TK, Miran W. Experimental investigation of the effect of conveyor movement and sample's vertical position on radio frequency tempering of frozen beef. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
49
|
Zhang Z, Guo C, Gao T, Fu H, Chen Q, Wang Y. Pilot-scale radiofrequency blanching of potato cuboids: heating uniformity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:312-320. [PMID: 28585268 DOI: 10.1002/jsfa.8473] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 05/29/2017] [Accepted: 05/31/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Traditional hot water blanching has a slow heat transfer rate, whereas radiofrequency (RF) heating has the advantages of a much faster heating rate and a higher penetration depth. In the present study, RF heating was applied to improve heating uniformity for subsequent blanching experiments involving potato cuboids. Potato cuboids were treated in a pilot-scale, RF heating system (27.12 MHz, 6 kW) under different operating conditions. RESULTS The dielectric constant increased first and then decreased with temperature, whereas the loss factor increased as the temperature increased. The results of the present study reveal that the electrode gap, sample height and NaCl solution had significant effects (P < 0.05) on the temperature distribution and heating uniformity of the sample after RF heating. The optimum RF heating uniformity was obtained at an electrode gap of 120 mm, a sample height of 60 mm and when immersed in NaCl solution of 0.5 s m-1 . The central heating pattern was presented in a sample. Cold spots were located at the edge of the top surface of the sample. CONCLUSION The present study shows the great potential of RF heating for the blanching of vegetables. Future studies should aim to determine changes in the texture and nutrient contents of vegetables during RF heating. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zhenna Zhang
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Chaofan Guo
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Tong Gao
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hongfei Fu
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Qin Chen
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Yunyang Wang
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| |
Collapse
|
50
|
|