Modeling the effect of immersion fluids on the radiofrequency heating performance of cornflour

IF 0.9 4区 工程技术 Q4 ENGINEERING, CHEMICAL Journal of Microwave Power and Electromagnetic Energy Pub Date : 2022-04-03 DOI:10.1080/08327823.2022.2066771
Qianyi Chen, Damla Dag, F. Kong, Ran Yang, Jiajia Chen
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引用次数: 2

Abstract

Abstract Non-uniform heating is a significant challenge in radiofrequency (RF) heating of low moisture foods. Previous experiments showed that the immersion of fluids (air, deionized water, and soybean oil) changed the RF heating uniformity and rate of cornflour. However, the behind mechanism is not well understood. This study developed a finite-element-based model that incorporated quasi-static electromagnetics and Fourier’s heat transfer to understand the effect of the three immersion fluids on the RF heating performance of cornflour. The model was validated and showed good agreement with experimental thermal images. The simulation results showed that the immersion of soybean oil increased the average heating rate and improved the heating uniformity compared to immersions of air and deionized water. Less distortion of electric potential reduced the fringe effect of edge heating and thus improved the heating uniformity. The higher heating rate was attributed to more dissipated power within the cornflour sample and less surface heat loss from cornflour to the surrounding fluid than the immersion of air or water. The use of soybean oil as immersion fluid could be a promising strategy to be implemented with RF technology to improve heating performance of low moisture food products.
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浸泡流体对玉米粉射频加热性能影响的建模
在低水分食品的射频加热中,加热不均匀是一个重大挑战。先前的实验表明,流体(空气、去离子水和大豆油)的浸泡改变了玉米面粉的射频加热均匀性和速率。然而,其背后的机制尚不清楚。本研究建立了一个基于有限元的模型,结合准静态电磁学和傅立叶传热来了解三种浸泡流体对玉米粉射频加热性能的影响。对模型进行了验证,与实验热图像吻合较好。模拟结果表明,与空气和去离子水浸泡相比,大豆油浸泡提高了平均加热速率,改善了加热均匀性。减小了电势的畸变,减小了边缘加热的边缘效应,提高了加热的均匀性。与空气或水浸泡相比,玉米粉样品内部耗散的能量更多,玉米粉向周围流体的表面热损失更少,因此加热速率更高。利用大豆油作为浸渍液,利用射频技术提高低水分食品的加热性能是一种很有前途的策略。
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来源期刊
Journal of Microwave Power and Electromagnetic Energy
Journal of Microwave Power and Electromagnetic Energy ENGINEERING, CHEMICAL-ENGINEERING, ELECTRICAL & ELECTRONIC
CiteScore
2.50
自引率
6.70%
发文量
21
期刊介绍: The Journal of the Microwave Power Energy (JMPEE) is a quarterly publication of the International Microwave Power Institute (IMPI), aimed to be one of the primary sources of the most reliable information in the arts and sciences of microwave and RF technology. JMPEE provides space to engineers and researchers for presenting papers about non-communication applications of microwave and RF, mostly industrial, scientific, medical and instrumentation. Topics include, but are not limited to: applications in materials science and nanotechnology, characterization of biological tissues, food industry applications, green chemistry, health and therapeutic applications, microwave chemistry, microwave processing of materials, soil remediation, and waste processing.
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