Effect of different arrangements of globe particles on radio frequency heating uniformity: Using black pepper as an example

被引:5
|
作者
Liu, Yu [1 ,2 ]
Tong, Tingyu [1 ,2 ]
Han, Rong [1 ,2 ]
Zhang, Yajin [1 ,2 ]
Li, Feng [1 ,2 ]
Shi, Hu [1 ,2 ]
Jiao, Yang [1 ,2 ]
机构
[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
[2] Engn Res Ctr Food Thermal Proc Technol, Shanghai 201306, Peoples R China
基金
中国国家自然科学基金;
关键词
Modeling; Particle arrangements; Heating pattern; Predicting accuracy; Porosity; COMPUTER-SIMULATION; MIXTURES; SPICES; FOODS;
D O I
10.1016/j.lwt.2022.114422
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Different arrangements of stacked globe particles may result in various heating patterns in radio frequency heating. In this study, black pepper particles with an identical diameter (5 mm) and four different arrangements subjected to radio frequency heating were modeled and the heating rate and temperature distribution were compared. The four arrangements were simple cubic, body centered cubic, rhombohedral and face centered cubic. Within different arrangements, as the porosity increased from 0.25 to 0.47, the heating time increased from 500 to 780 s for reaching a target temperature of 70 degrees C. For heating rates comparison at the sample center and corners, rhombohedral model had the highest R2 (0.9953, 0.9975) and lowest RMSE (1.0709, 0.7642), respectively, among all arrangements. For temperature distribution on the top surface, the highest similarity of heating pattern between simulation and experiment was also found in rhombohedral model with an RMSE of 124.30. Therefore, the optimal prediction results was obtained in an arrangement with the closest porosity to randomly stacked globe particles in experiment. This study verified the importance of porosity and arrangement of particles in RF heating, and expanded the usage of RMSE for modeling accuracy evaluation.
引用
收藏
页数:12
相关论文
共 30 条
  • [11] Effect of Processing Parameters on the Heating Uniformity of Postharvest Tobacco Leaves Subjected to Radio Frequency Disinfestations
    Zhang, Jinsong
    Tian, Yingqi
    Ye, Xin
    Mo, Zijun
    Li, Rui
    Wang, Shaojin
    INSECTS, 2025, 16 (02)
  • [12] Computational investigation of the effect of orientation and rotation of shell egg on radio frequency heating rate and uniformity
    Palazoglu, T. Koray
    Miran, Welat
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2019, 58
  • [13] Effect of radio frequency heating stress on sublethal injury of Salmonella Typhimurium in red pepper powder
    Zhang, Hangjin
    Zhao, Yanyun
    Gong, Chuting
    Jiao, Shunshan
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 117 (117)
  • [14] Investigation of radio frequency heating uniformity of wheat kernels by using the developed computer simulation model
    Jiao, Shunshan
    Deng, Yun
    Zhong, Yu
    Wang, Danfeng
    Zhao, Yanyun
    FOOD RESEARCH INTERNATIONAL, 2015, 71 : 41 - 49
  • [15] Improvement of radio frequency (RF) heating uniformity for peanuts with a new strategy using computational modeling
    Zhang, Shuang
    Huang, Zhi
    Wang, Shaojin
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2017, 41 : 79 - 89
  • [16] Improving radio frequency heating uniformity in milled rice with different packaging shapes by changing temperature of forced air
    Cui, Yuyang
    Wang, Xinmei
    Jiang, Shuyi
    Wang, Shaojin
    Hou, Lixia
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2023, 84
  • [17] Radio frequency heating of green peas (Pisum sativum L.): The improvement of heating uniformity and its dry blanching effect
    Zhang, Caiyue
    Dong, Yuehan
    Sun, Yanan
    Liu, Yang
    Wang, Yequn
    Fu, Hongfei
    Chen, Xiangwei
    Wang, Yunyang
    JOURNAL OF FOOD SCIENCE, 2022, 87 (02) : 738 - 749
  • [18] A novel strategy for improving radio frequency heating uniformity of dry food products using computational modeling
    Huang, Zhi
    Marra, Francesco
    Wang, Shaojin
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2016, 34 : 100 - 111
  • [19] Effect Of Heating Treatment Using A Radio Frequency Device On The Arterial Stiffness
    Takahashi, Koki
    Koyama, Koji
    Mizoguchi, Hideyuki
    Yuzuki, Osamu
    MEDICINE AND SCIENCE IN SPORTS AND EXERCISE, 2014, 46 (05): : 325 - 325
  • [20] Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process
    Dong, Jincheng
    Kou, Xiaoxi
    Liu, Lintao
    Hou, Lixia
    Li, Rui
    Wang, Shaojin
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2021, 68