Analysis on the effect of polyetherimide on energy distribution of radio frequency heating of viscous sauce
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Huojie Shi
,
Hui Chen
Abstract
Radio frequency (RF) sterilization of low-moisture, high-oil, high-protein, and viscous sauces for instant food (LHHVS) demonstrates many advantages, but uneven heating is a main problem that must be addressed. Main factors that affect heating uniformity are generally considered dielectric properties, shape and size of the sample and its position relative to the electrode plate, in addition the structure and voltage of RF electrode. A method based on texture characteristics of the solid–gel–liquid mixing system of LHHVS for adjustment and control of energy distribution in the RF field is proposed in this study to improve the heating uniformity. First, energy conversion principles and control equations of RF heating were analyzed on the basis of dielectric theory. Second, the influence of RF electromagnetic field-medium polyetherimide (PEI) on the RF heating of peanut butter (RHPB) was investigated on the basis of the numerical model of RHPB that was verified through experiments. Finally, the influence mechanism and its regulation and control effect were analyzed and discussed. The following conclusions can be drawn from this study: the increase of electrode gaps exerts minimal effect although it reduces the unevenness of the energy distribution. However, RF heating protocols must use the smallest possible electrode gap to heat agrifoods and increase the heating rate significantly. The energy distribution on the part of the sample close to PEI varies with the change of geometry and size of PEI when its placement is bias or symmetric. The area of energy enhancement continues to expand where the sample is in contact with PEI as PEI gradually increases. The area where the temperature increases under the influence of PEI will expand along the direction of the sample radius when the thickness of PEI remains unchanged and the radius gradually enlarges; otherwise, it will expand along the direction of the sample thickness. The influence of PEI on the energy distribution of RHPB demonstrates local characteristics. PEI significantly influences the energy distribution and heating mode of RHPB, which is easy to adjust and control, but does not reduce the processing speed and does not increases energy consumption. Hence, PEI is an effective means to interfere with energy distribution of RHPB. Uniform energy distribution can be obtained by selecting the appropriate PEI shape and size. Results of this study can help determine the experimental protocol for RHPB with the optimal uniform distribution and promote the fast commercial application of this technology.
Funding source: Leading Project of the Department of Science & Technology of Fujian Province, China
Award Identifier / Grant number: No. 2020N0006
Funding source: Science and Technology Innovation Project of Fujian Agriculture and Forestry University
Award Identifier / Grant number: No. CXZX2018029
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Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: This research were supported by grant (No. 2020N0006) from Leading Project of the Department of Science & Technology of Fujian Province, China; and grant (No. CXZX2018029) from Science and Technology Innovation Project of Fujian Agriculture and Forestry University.
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Frontmatter
- Articles
- Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach
- A novel micro-spiral pneumatic selection system for the separation of fresh tea leaves
- Impact of high-intensity ultrasound on the physicochemical and functional properties of a protein isolate from passion fruit (Passiflora edulis) seeds
- The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes
- Oil-in-water emulsions stabilized by sodium alginate microgels
- Influence of ultrasonic waves and conventional extraction methods on phenolic compound yield and phytochemical composition from Punica granatum L. peel
- Analysis on the effect of polyetherimide on energy distribution of radio frequency heating of viscous sauce
Articles in the same Issue
- Frontmatter
- Articles
- Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach
- A novel micro-spiral pneumatic selection system for the separation of fresh tea leaves
- Impact of high-intensity ultrasound on the physicochemical and functional properties of a protein isolate from passion fruit (Passiflora edulis) seeds
- The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes
- Oil-in-water emulsions stabilized by sodium alginate microgels
- Influence of ultrasonic waves and conventional extraction methods on phenolic compound yield and phytochemical composition from Punica granatum L. peel
- Analysis on the effect of polyetherimide on energy distribution of radio frequency heating of viscous sauce
