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Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree

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dc.contributor.authorAbea, Andrés
dc.contributor.authorKravets, Marina
dc.contributor.authorGou, Pera
dc.contributor.authorGuàrdia, Dolors
dc.contributor.authorFelipe, Xavier
dc.contributor.authorBañón, Sancho
dc.contributor.authorMuñoz, Israel
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2024-01-25T08:23:11Z
dc.date.available2024-01-25T08:23:11Z
dc.date.copyright© 2023. Elsevier Ltd.
dc.date.issued2023-05-20
dc.description.abstractComputer 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.es
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dc.format.extent11es
dc.identifier.citationInnovative Food Science and Emerging Technologies 86 (2023) 103386
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2023.103386
dc.identifier.issnPrint: 1466-8564
dc.identifier.issnElectronic: 1878-5522
dc.identifier.urihttp://hdl.handle.net/10201/137739
dc.languageenges
dc.publisherElsevieres
dc.relationNacional. Ministerio de Ciencia y Competitividad. Proyectos Coordinados de I+D+I Retos Investigacion. No RTI2018-098052-R-C32. Caracterización, modelización y evaluación de la sostenibilidad del procesamiento de radiofrecuencia de hortalizas homogeneizadas con alta viscosidad.es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S1466856423001200?via%3Dihubes
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectTomato juicees
dc.subjectDielectric heatinges
dc.subjectHeating ratees
dc.subjectComputer simulationes
dc.subjectMicrowavees
dc.subjectRadiofrequencyes
dc.subject.otherCDU::6 - Ciencias aplicadases
dc.titleModeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato pureees
dc.typeinfo:eu-repo/semantics/articlees
dc.type.versioninfo:eu-repo/semantics/publishedVersión
dspace.entity.typePublicationes
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