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Liu C, Shen L, Liu H, Gong X, Liu C, Zheng X, Zhang S, Yang C. Improvement of Temperature Distribution Uniformity of Ready-to-Eat Rice during Microwave Reheating via Optimizing Packaging Structure. Foods 2023; 12:2938. [PMID: 37569207 PMCID: PMC10417755 DOI: 10.3390/foods12152938] [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: 07/05/2023] [Revised: 07/28/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023] Open
Abstract
The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microwave reheating. The results show that with a 10-80 °C temperature increase in the ready-to-eat rice, the thermal conductivity increases, dielectric constant, and specific heat increase and then decrease, while the dielectric loss factor decreases and then slightly increases. The microwave-heating process of ready-to-eat rice exhibits a clear 'corner effect', and the observed 'hot spot' results in poor temperature uniformity in ready-to-eat rice. A metalized packaging structure design is subsequently proposed to ameliorate the temperature non-uniformity. According to comparative results of four metalized packaging forms, the spray film volume and film thickness corresponding to film volume are developed as 3.5×10-4 mL/mm2, 0.30 mm, respectively, which levels off the difference in temperature to improve the temperature distribution uniformity of ready-to-eat rice by microwave reheating.
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Affiliation(s)
- Chai Liu
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Huiran Liu
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Xue Gong
- College of Light Industry, Harbin University of Commerce, Harbin 150028, China;
| | - Chenghai Liu
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Shuo Zhang
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Chen Yang
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
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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]
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Yan B, Meng L, Yang H, Du L, Jiao X, Zhang N, Huang J, Zhao J, Zhang H, Chen W, Fan D. Microwave heating process of moderate-minced surimi based on multiphase porous media model. J Food Sci 2023; 88:273-292. [PMID: 36463411 DOI: 10.1111/1750-3841.16408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 11/03/2022] [Accepted: 11/11/2022] [Indexed: 12/05/2022]
Abstract
Moderately processed surimi products exhibit better nutrient retention and enhanced gels, and the great potential of microwaves application and changes in the way of chopping meat has been reported by previous research. In this study, a systematic analysis of the novel surimi product was made to explore the heat and mass transfer characteristics. A porous media model combining electromagnetic heat and hygroscopic expansion was developed to evaluate this process, and its accuracy has been verified experimentally. It was found that the dielectric characterization of multiphase mixture system has great influence on the results, the complex refractive index mixture equation was used due to its lowest root-mean-square error value. In addition, the effect of moderate processing on microwave heating was examined in terms of porosity changes. However, nonuniform temperature distributions were found in the higher porous samples, especially when the porosity is greater than 0.81. Moreover, the developed model was coupled with the evaluation for gel properties and the results showed the significant effect of moderate crushing on the gel quality during the microwave heating process.
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Affiliation(s)
- Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Linglu Meng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Huayu Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lin Du
- Information Center of the State Administration for Market Regulation, Beijing, China
| | - Xidong Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China.,Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen, China.,Anjoy Foods Group Co., Ltd., Xiamen, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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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]
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6
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Appugol KA, Mangang IB, Shanmugasundaram S, Manickam L. Radiofrequency heating: A novel thermal‐treatment on the quality of peanut during disinfestation of
Caryedon serratus
and its potential in reducing aflatoxin. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Karuna Ashok Appugol
- Storage Entomology Laboratory, Department of Academics and HRD National Institute of Food Technology Entrepreneurship, and Management‐Thanjavur Tamil Nadu India
| | - Irengbam Barun Mangang
- Storage Entomology Laboratory, Department of Academics and HRD National Institute of Food Technology Entrepreneurship, and Management‐Thanjavur Tamil Nadu India
| | - S. Shanmugasundaram
- Planning and monitoring Cell National Institute of Food Technology Entrepreneurship, and Management‐Thanjavur Tamil Nadu India
| | - Loganathan Manickam
- Storage Entomology Laboratory, Department of Academics and HRD National Institute of Food Technology Entrepreneurship, and Management‐Thanjavur Tamil Nadu India
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Zhang Y, Gao M, Gao F, Yang H, Liu Y, Zheng X. Puffing characteristics of berry slice under continuous microwave puffing conditions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16838] [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)
- Yuhan Zhang
- College of Engineering Northeast Agricultural University Harbin China
| | - Ming Gao
- College of Engineering Northeast Agricultural University Harbin China
| | - Feng Gao
- College of Engineering Northeast Agricultural University Harbin China
| | - Hao Yang
- College of Engineering Northeast Agricultural University Harbin China
| | - Yicheng Liu
- College of Engineering Northeast Agricultural University Harbin China
| | - Xianzhe Zheng
- College of Engineering Northeast Agricultural University Harbin China
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