Improvement of radio frequency (RF) heating uniformity on low moisture foods with Polyetherimide (PEI) blocks
Improvement of radio frequency (RF) heating uniformity on low moisture foods with Polyetherimide (PEI) blocks
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DOI：
10.1016/j.foodres.2015.04.016
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发表时间：
2015-08-01
影响因子：
8.1
通讯作者：
Wang, Shaojin
中科院分区：
文献类型：
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作者：
Jiao, Yang;Shi, Huojie;Wang, Shaojin
射频（RF）加热是快速的，体积大，可以穿透大多数食品包装材料。因此，它适用于包装食品巴氏杀菌应用。然而，加热不均匀的问题需要解决。在这项研究中，在圆柱形广口瓶（d = 10 cm，h = 5 cm）中的花生酱样品的顶部和底部添加聚醚酰亚胺（PEI）圆柱形块的方法进行了评估，以提高射频加热均匀性。采用COMSOL Multiphysics（R）软件建立了加热模式的计算机模拟模型，提出了一种新的温度均匀性指标，用于评价巴氏杀菌过程的加热均匀性。结果表明，在花生酱样品的冷点上添加2、4、6、8和10 cm 5种直径中直径为8 cm的PEI块，可使样品达到最佳的加热均匀性。此外，在以0.1cm的步长从0.1扫描到2.3cm之后，发现允许样品最均匀地加热的直径为8cm的PEI块的最佳高度为1.3cm。模拟结果还表明，PEI包围和添加8cm直径的PEI块的组合可以进一步将花生酱从23 ° C加热到70 ° C时，花生酱中的温度分布范围控制在7.1 ° C以内。新开发的温度均匀性指标比传统的均匀性指标更能合理地评价巴氏杀菌过程的加热均匀性。(C)2015爱思唯尔有限公司版权所有。
Radio frequency (RF) heating is rapid, volumetric, and can penetrate most food packaging material. Thus, it is suited for in-packaged food pasteurization applications. However, the non-uniform heating problem needs to be resolved. In this study, a method of adding Polyetherimide (PEI) cylindrical blocks on top of and at the bottom of peanut butter samples in a cylindrical jar (d = 10 cm, h = 5 cm) was evaluated to improve RF heating uniformity. A computer simulation model built with COMSOL Multiphysics (R) was used for heating pattern prediction, and a new temperature uniformity index was proposed to suitably evaluate pasteurization process heating uniformity. Results showed that a pair of PEI blocks with a diameter of 8 cm among all five diameters (2, 4, 6, 8, and 10 cm) added to the cold spots of a given peanut butter sample could make the sample reach the best heating uniformity. Furthermore, the best height of PEI blocks with a diameter of 8 cm that allows the sample to be heated most uniformly was found to be 1.3 cm after sweeping from 0.1 to 2.3 cm with a step of 0.1 cm. Simulation results also showed that the combination of PEI surrounding and the addition of 8 cm diameter PEI blocks could further control the temperature distribution range in peanut butter within 7.1 degrees C when the peanut butter was heated from 23 to 70 degrees C. The newly developed temperature uniformity index provided a more reasonable evaluation on heating uniformity of pasteurization process than the traditional uniformity index. (C) 2015 Elsevier Ltd. All rights reserved.