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https://doi.org/10.1016/j.ifset.2023.103386
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Título: | Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree |
Fecha de publicación: | 20-may-2023 |
Editorial: | Elsevier |
Cita bibliográfica: | Innovative Food Science and Emerging Technologies 86 2023 103386 |
ISSN: | Print: 1466-8564 Electronic: 1878-5522 |
Materias relacionadas: | CDU::6 - Ciencias aplicadas |
Palabras clave: | Tomato juice Dielectric heating Heating rate Computer simulation Microwave Radiofrequency |
Resumen: | 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. |
Autor/es principal/es: | Abea, Andrés Kravets, Marina Gou, Pera Guàrdia, Dolors Felipe, Xavier Bañón, Sancho Muñoz, Israel |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología |
Versión del editor: | https://www.sciencedirect.com/science/article/pii/S1466856423001200?via%3Dihub |
URI: | http://hdl.handle.net/10201/137739 |
DOI: | https://doi.org/10.1016/j.ifset.2023.103386 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 11 |
Derechos: | info:eu-repo/semantics/embargoedAccess |
Descripción: | © 2023. Elsevier Ltd.. This document is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc /4.0/ This document is the published version of a published work that appeared in final form in Innovative Food Science and Emerging Technologies |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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1-s2.0-S1466856423001200-main.pdf | Articulo original investigacion version aceptada | 5,29 MB | Adobe PDF | Visualizar/Abrir Solicitar una copia |
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