Thermal Food Processing

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Radio Frequency Dielectric Heating 473 Line HV transformer Rectifier Oscillator tube Tuned circuit = ≡RF Adaptor Applicator Coupling FIGURE 15.2 Block diagram of a typical capacitive (RF) dielectric heating system. (From Zhao, Y. et al., J. Food Process. Eng., 23, 25–55, 2000. With permission.) surrounded by an air or deionized water barrier (i.e., the electrodes do not have to contact the medium directly). The performance of RF dielectric heating is therefore also less dependent on the product making a smooth contact to the electrodes. RF dielectric heating methods are not dependent on the presence of DC electrical conductivity and can heat insulators as long as they display polar dielectric losses. Examples of electromagnetic heating (microwave ovens), ohmic heating, and RF dielectric heating systems are shown in Figure 15.3. 15.3 DIELECTRIC PROPERTIES OF FOOD MATERIALS IN RADIO FREQUENCY RANGE Generator Matching system Load Knowledge of dielectric properties of food materials in the RF range is essential in guiding further development, improvement, and scale-up of RF dielectric heating in the food industry. The two dielectric properties of greatest interest are the energy storage and loss terms of the electric permittivity (e′ and e′′, respectively). Permittivity describes dielectric properties that influence reflection of electromagnetic waves at interfaces and the attenuation of the wave energy within material. The complex relative permittivity e of a material can be expressed in the following complex form: e = e′ – je′′ (15.1) The real part, e′, is referred to as the dielectric constant and represents stored energy when the material is exposed to an electric field, while the dielectric loss factor, e′′, which is the imaginary part, influences energy absorption and attenuation, and j = –1. The three most popular methods for measuring dielectric properties of foods and commodities are open-ended coaxial probe, transmission line, and resonant
474 Thermal Food Processing: New Technologies and Quality Issues Flange Power Supplies and Protection Systems Magentron or Klystron Tube Water Load Circulator Microwave Power Generator Electrodes Applicator Control and Automatic Systems Typical Microwave Heating System Electrodes 3 phase 50/60 Hz Transformer Ground Typical Arrangement - Ohmic Heater Radio Frequency Generator Product Electrodes Insulating Tube Flange FIGURE 15.3 RF dielectric heating as compared with microwave and ohmic heating. (From Zhao, Y. et al., J. Food Process. Eng., 23, 25–55, 2000. With permission.)
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Thermal Food Processing
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87. Polysaccharide Association Stru
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133. Handbook of Frozen Foods, edit
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Published in 2006 by CRC Press Tayl
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Various alternative thermal process
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Professor Sun is a fellow of the In
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Antonio Martínez Instituto de Agro
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Contents Part I: Modeling of Therma
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Chapter 17 Pressure-Assisted Therma
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1 CONTENTS Thermal Physical Propert
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Thermal Physical Properties of Food
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2 CONTENTS Heat and Mass Transfer i
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Heat and Mass Transfer in Thermal F
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5 CONTENTS Modeling Thermal Process
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Modeling Thermal Processing Using C
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6 CONTENTS Thermal Processing of Me
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Thermal Processing of Meat Products
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7 CONTENTS Thermal Processing of Po
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Thermal Processing of Poultry Produ
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9 CONTENTS Thermal Processing of Da
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Thermal Processing of Dairy Product
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10 CONTENTS UHT Thermal Processing
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UHT Thermal Processing of Milk 301
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11 CONTENTS Thermal Processing of C
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Thermal Processing of Canned Foods
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12 CONTENTS Thermal Processing of R
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Thermal Processing of Ready Meals 3
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Infrared Heating 523 15. T Takeo. F
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Infrared Heating 525 55. CM Liu, N
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622 Index Aspergillus niger, 448 At
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624 Index Carrots activation energy
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626 Index Debye resonance, 471, 485
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628 Index dielectric properties of,
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630 Index Joule heating, see Ohmic
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632 Index Methylmethionine sulfonat
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634 Index validation of, 615 of veg
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636 Index Reynolds stress models, 5
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638 Index Tea, 451, 510 Temperature
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640 Index Wax beans, 398, 411 Web s
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Thermal Food Processing

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