具有可调介电性能的填充材料 BaTiO3 对改善红枣射频加热均匀性的影响

IF 5.3 2区 农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2024-03-22 DOI:10.1016/j.jfoodeng.2024.112059
Longlong Jiang , Junjie Zheng , Mengge Li , Yingqi Tian , Xiaojiang Wang , Rui Li , Shaojin Wang
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引用次数: 0

摘要

射频(RF)加热的不均匀性是成功开发大颗粒农产品大规模杀虫工艺的主要障碍。为了有效改善红枣的射频加热均匀性,在食品级硅胶(FGS)中加入了不同体积百分比的化学材料 BaTiO3(BT),形成了不同介电性能的 FGS/BT 复合颗粒。将不同的 FGS/BT 复合颗粒填充到红枣的矩形容器中,用来评估它们的介电常数匹配度对射频加热均匀性的影响。结果表明,在 25 °C 和 27.12 MHz 下,随着 BT 体积百分比从 0% 增加到 20%,复合材料的介电常数从 3.41 ± 0.14 增加到 8.31 ± 0.15。与 FGS 相比,BT 体积百分比为 20% 的填充 FGS/BT 复合材料不仅改善了热传导,还优化了红枣颗粒之间的温度分布,使顶层、中层和底层的加热均匀性指数分别降低了 40%、32% 和 27%。当电极间隙从 160 毫米增加到 180 毫米时,FGS/BT 填充样品的加热速率和均匀性指数显著下降(p < 0.05)。处理样品和对照样品在颜色和纹理特性上没有明显差异(p > 0.05)。本研究为红枣的射频处理提供了具有匹配介电常数的有效填充材料,为进一步提高大规格农产品的射频加热均匀性提供了可行的方法。
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Effect of BaTiO3 as a filling material with adjustable dielectric properties on improving the radio frequency heating uniformity in red jujubes

The non-uniformity of radio frequency (RF) heating is a major obstacle to develop successful large-scale disinfestation processes for agricultural products with large particles. To effectively improve the RF heating uniformity in red jujubes, the chemical material of BaTiO3 (BT) with different volume percentages was added into food-grade silicone (FGS) to form FGS/BT composite particles with various dielectric properties. The various FGS/BT composite particles were filled inside the rectangular container of red jujubes and used to evaluate the effect of matching degree of their dielectric constants on the RF heating uniformity. The results showed that the dielectric constant of the composite increased from 3.41 ± 0.14 to 8.31 ± 0.15 as the BT volume percentage increased from 0% to 20% at 25 °C and 27.12 MHz. Compared with FGS, the filled FGS/BT composite with a BT volume percentage of 20% not only improved the heat conduction but also optimized the temperature distributions among red jujube particles, which reduced the heating uniformity index in the top, middle, and bottom layers by 40%, 32%, and 27%, respectively. As the electrode gap increased from 160 mm to 180 mm, the heating rate and uniformity index in FGS/BT filled samples decreased significantly (p < 0.05). There was no significant (p > 0.05) difference in color and textural properties between the treated and control samples. This study provided the effective filling materials with matched dielectric constant in the RF treatment of red jujubes and a feasible method to further improve the RF heating uniformity in large-size agricultural products.

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来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
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