Effect of dispersion and ion concentration on radio frequency heating |
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| Affiliation: | 1. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China;3. Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA;4. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China;2. Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA, 99164-6120, USA;2. Dipartimento di Ingegneria Industriale, Università degli studi di Salerno, Fisciano, SA, Italy;1. Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China;2. Department of Food Science and Agricultural Chemistry, McGill University, Montreal, H9X 3V9, Canada;3. Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA;1. School of Applied Sciences, University of Istanbul Esenyurt, Istanbul, Turkey;2. Department of Food Engineering, Mersin University, Mersin, Turkey |
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| Abstract: | Radio frequency (RF) heating has been applied to process foods due to its unique advantages like volumetric heating. To investigate the interaction between dispersed liquid food and electromagnetic field, four dispersion structures, formed by polypropylene pellets dispersed in the samples, and six solutions with different ion concentrations were analyzed. The Results showed that 4 mm dispersion structure and 0.01 mol/L ion concentration involved in the highest heating rate and made the heating rate increase from 1.23 °C/min to 5.53 °C/min. For materials with different ion concentrations, the maximum heating rate corresponded to the dispersion structure of different sizes. But the dispersion structure would reduce the heating uniformity of the horizontal surface of materials. It suggested that dispersion structure and an proper ion concentration could change the material into a dispersed status, further improve RF heating rate, and ensure the efficiency of sterilization as well as retain the nutrition of foodstuffs. |
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