Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree
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Author
Kravets, Marina
Bañón, Sancho
Publication date
2023-05-20ISSN
1466-8564
Abstract
Computer simulation models were used to study radiofrequency heating of liquid foods moving on a conveyor belt between staggered-through field electrodes of non-uniform electric field distribution. Voltage across the electrodes was estimated using a finite-element model and a one-dimensional model, and these were utilized to simulate heating of tomato puree mixtures of varying dielectric and thermal properties, at various nominal voltages and electrode gaps. The experimental results for volume average temperatures showed good agreement with the outcome of both simulation models. Although the temperature profiles indicate a concentration of heat at the bottom and edges of the bottle, natural convection and the shape of the container helped mitigate heat localization. It was determined that, while simple models could provide accurate volume average temperatures, incorporating convectively enhanced conductivity was necessary to accurately predict temperature distribution. The heating rate was found to decrease with an increase in salt concentration.
Document Type
Article
Document version
Accepted version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
27
Publisher
Elsevier
Is part of
Innovative Food Science & Emerging Technologies
Citation
Abea, Andres, Marina Kravets, Pere Gou, Maria Dolors Guàrdia, Xavier Felipe, Sancho Bañón, and Israel Muñoz. 2023. "Modeling Of Radio Frequency Heating Of Packed Fluid Foods Moving On A Conveyor Belt: A Case Study For Tomato Puree". Innovative Food Science &Amp; Emerging Technologies 86: 103386. doi:10.1016/j.ifset.2023.103386.
Grant agreement number
MICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-098052-R-C31/ES/CARACTERIZACION, MODELIZACION Y SOSTENIBILIDAD MEDIOAMBIENTAL DEL PROCESAMIENTO POR RADIOFRECUENCIAS DE HOMOGENEIZADOS VEGETALES VISCOSOS/
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/