Thermal Food Processing

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Radio Frequency Dielectric Heating 479 15.4.2 MODELING APPROACH Mathematical electromagnetic models for layered composite dielectrics can be adapted to model the composite food, packaging, and air–water barrier layered arrangement. These models can then be combined with a two- or three-dimensional electric field FEM model or FDM model program, such as described by Roussy and Pearce 39 and Ishii, 38 to account for any material heterogeneities and field penetration variations. Examples of electromagnetic field FEM programs for complex composite geometrical structures include the High Frequency Structure Simulator (HFSS) and the Maxwell Extractor electromagnetic field solver programs developed by Ansoft, Inc., of Pittsburgh, PA. These programs can solve for electromagnetic field quantities in a FEM mesh or grid (twodimensional), or in tetrahedral or other shape finite-element blocks (threedimensional) based on imported arrays of electrical permittivity (both storage and loss terms), electrical conductivity, and magnetic permeability tensors for all the constituent components. They can also be based on mechanical drawings (e.g., AutoCAD.DXF format) of the complex geometrical structures, such as packaged foods. A separate simulation run will need to be conducted for every value of frequency as well as for every value of temperature, since the dielectric terms are functions of both. The electric field solutions are exported to a program that calculates the power delivered and heat generated for a given time increment in each finite-element block. These arrays of heat generation values can then be used as heat source terms in a FEM or FDM heat transfer conservation of energy program. The energy program also accounts for thermal fluxes between adjacent finite-element blocks based on modeled values for thermal conductivity between blocks, for the thermal heat capacity of the blocks, and for various boundary conditions between the blocks. Then the true temperature rise vs. time can be solved for each FEM block with a two-dimensional model. The overall computer simulation will iterate cyclically back and forth between the electromagnetic field program and the heat transfer program. Each cycle will correspond to some time increment, and the solution for temperature rise in each FEM block will be used to influence the imported dielectric and conductivity properties for each FEM block in the next run of the electromagnetic field. This overall simulation can then be used to predict the temperature rise vs. time of all the various constituents of the composite packaged samples. By containing the temperature dependence of the dielectric properties of the food and packaging constituents, this model will aid in predicting thermal runaway or hot spots when different heterogeneities are assumed and small thermal mass pockets of lossy dielectric materials exist (e.g., water or food trapped in package seams). The level of complexity of the model will depend on assumptions relating to material homogeneity, composite constituent geometry, and field penetration depth nonuniformity. Yang et al. 45 investigated the application of a three-dimensional finite-element computer program package, TLM-Food-Heating (FAUSTUS Scientific Corp.,
480 Thermal Food Processing: New Technologies and Quality Issues Pa ss 1: Init ia lT LM proces s t o establis hs tead y s tate initia lE M fi el d Pa ss 2: Th er ma lp ro ces sc omposed of TL M a nd heat di ffu si on pr oces s Pa ss 3: Fina lT LM proces s t o obtai n f inal convergen tE Mf ield Set: •S ource excitatio n •S catte rp ro ces s •C alculate power density distributio n •B oundary conditions •C onnectio np ro ces s •O utput re su lts Th er mal boundary conditio na t one cel l outside Th er ma lp ropertie s o f seed s Convection boundary conditio na ts urface of seeds box Time st ep to temp . r is e
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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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14 CONTENTS Ohmic Heating for Food
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Ohmic Heating for Food Processing 4
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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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