A novel strategy for improving radio frequency heating uniformity of dry food products using computational modeling

2016 ◽  
Vol 34 ◽  
pp. 100-111 ◽  
Author(s):  
Zhi Huang ◽  
Francesco Marra ◽  
Shaojin Wang
Keyword(s):  
Computational Modeling ◽  
Radio Frequency ◽  
Food Products ◽  
Radio Frequency Heating ◽  
Heating Uniformity ◽  
Dry Food ◽  
Novel Strategy ◽  
Frequency Heating

scholarly journals Effects of geometry and orientation of food products on heating uniformity during radio frequency heating

2021 ◽  
Vol 125 ◽  
pp. 149-160
Author(s):  
Tesfaye F. Bedane ◽  
Ferruh Erdogdu ◽  
James G. Lyng ◽  
Francesco Marra
Keyword(s):  
Radio Frequency ◽  
Food Products ◽  
Radio Frequency Heating ◽  
Heating Uniformity ◽  
Frequency Heating

Dielectric properties, heating rate, and heating uniformity of various seasoning spices and their mixtures with radio frequency heating

2018 ◽  
Vol 228 ◽  
pp. 128-141 ◽  
Author(s):  
Samet Ozturk ◽  
Fanbin Kong ◽  
Rakesh K. Singh ◽  
Jesse Daniel Kuzy ◽  
Changying Li ◽  
...  
Keyword(s):  
Dielectric Properties ◽  
Radio Frequency ◽  
Heating Rate ◽  
Radio Frequency Heating ◽  
Heating Uniformity ◽  
Frequency Heating

scholarly journals Evaluation of heating uniformity in radio frequency heating systems using carrot and radish

2016 ◽  
Vol 30 (4) ◽  
pp. 465-473 ◽  
Author(s):  
Ling Kong ◽  
Min Zhang ◽  
Yuchuan Wang ◽  
Benu Adhikari ◽  
Zaixing Yang
Keyword(s):  
Temperature Distribution ◽  
Radio Frequency ◽  
Temperature Rise ◽  
Industrial Applications ◽  
Food Samples ◽  
Central Position ◽  
Rf Heating ◽  
Radio Frequency Heating ◽  
Heating Uniformity ◽  
Frequency Heating

Abstract Lack of heating uniformity is a major problem impeding the broader adaptation of radio frequency heaters in industrial applications. The overall aim of this study was to evaluate the uniformity of heating or temperature distribution within food samples (three different carrot and one radish rectangles) placed vertically and horizontally within a radio frequency heating cavity. The intensity of the electric field in radio frequency was found to be symmetrical. The temperatures at the vertically top positions were lower than the vertically bottom positions at the equidistance from the vertical center with the highest was at the vertically central position. The rate of temperature rise at all the positions were higher in taller (higher mass) than the shorter (lower mass) rectangles of carrots. The temperatures at the corners and edges were lower than at the cross sectionally central positions at all the heights tested in both carrots and radishes. The rate of temperature rise at all the vertical positions was higher in radish rectangles than in the carrot rectangles of the same dimensions. The similarity of temperature distribution in carrot and radish rectangles suggested that the heating patterns and uniformity in carrots and radishes in RF heating were almost the same.

Evaluating radio frequency heating uniformity using polyurethane foams

2014 ◽  
Vol 136 ◽  
pp. 28-33 ◽  
Author(s):  
Yunyang Wang ◽  
Li Zhang ◽  
Mengxiang Gao ◽  
Juming Tang ◽  
Shaojin Wang
Keyword(s):  
Radio Frequency ◽  
Polyurethane Foams ◽  
Radio Frequency Heating ◽  
Heating Uniformity ◽  
Frequency Heating
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