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The induced electric field (IEF) was produced via an oscillating magnetic field, for direct heating of orange juice within a winding coil. During the process, the applied magnetic field was at the range from 0.07 to 1.43 T with 50 kHz. Then, the numerical relationships between excitation voltage, magnetic field, IEF, induced current density, magnetomotive force and energy efficiency were investigated. Since a rectangular wave of excitation voltage was applied, the sawtooth waveform of induced voltage or IEF loaded on the juice was observed. As the magnetic field increased, outlet temperature and induced current density in the juice was improved, the maximum values were 99.5°C and 0.50 A/cm2, respectively, at a conductivity 4.53 mS/cm for the residence time of 4.5 min. However, the efficiency of the process exhibited a negative correlation with the escalation of excitation voltage. At initial colony count about 4.50 log colony‐forming units/mL, the IEF pasteurization reduced all the aerobic microorganisms, molds, and yeasts in the juice, which were evaluated at detectable limits below 1 log colony‐forming units/mL. Moreover, all treatments had no significant effects on pH, total soluble solids and titratable acidity of the juice (p > 0.05). In particular, there was also no significant change in color parameters after IEF pasteurization (p > 0.05). It indicated a significant decrease in vitamin C and total phenolic content of the control groups (p > 0.05), but no significant change in carotenoid content was observed in all treated juice (p > 0.05). heating technology using IEF has the potential to the pasteurization of fruit juice.Practical applicationsInduction electric field technology has progressed rapidly in the past 2 years, it can use oscillating alternating magnetic field to realize the direct heating of liquid food. The process has thermal and non‐thermal effects, at 65–70°C, within 15–30 s to achieve the commercial asepsis of acidic liquid food. After the pasteurization, it can better maintain the color and flavor of the juice. We have assembled a laboratory prototype for testing in the early stage, the processing capacity is at the range of 0–10 L/h. Currently, the system has been able to reach the pilot production scale with the processing capacity of 100–500 L/h. Through the use of highly permeable magnetic materials, the energy consumption per ton of juice processing is controlled at 120 k·Wh level for the pasteurization and is expected to achieve a larger processing capacity in the future.
Introduction. Induction heating is a preferred heating technique for industrial, medical and consumer systems, because it has a number of advantages over traditional heat transfer methods. The advantages include energy efficiency, heating rate, safety of operation, cleanliness of the process, low metal consumption, simple design, and precise control of the temperature of the heated raw materials. An induction heating unit is especially important for farms involved in processing of milk and producing milk-based products. Aim of the Study. The study is aimed at developing a prototype unit for long-term pasteurization of milk using a container heated by induction currents and at selecting optimal operating conditions for the developed prototype unit. Materials and Methods.There was used 3D modeling in the KOMPAS-3D computeraided design system to develop the main components of a milk pasteurization prototype unit with induction heating. The container for raw materials, stirrer and lid are made of stainless steel AISI 304 and AISI 430. The inductor is a frame made of polymer material with a litz wire arranged in a spiral manner. The body of the prototype unit is made of aluminum composite material. The developing and debugging of the electronic circuit of the prototype unit power part was carried out with the use of the design program Proteus 7.10. The microcontroller Mega 2560 was used to make the power part of the electromagnetic induction generation unit. The controlled temperature was monitored by using the waterproof temperature sensor DS18B20. A thermal imager was used to visualize the propagation of the thermal field over the surface of the container walls. Results. The structure diagram of the developed prototype unit with induction heating for long-term pasteurization of milk is presented. The article gives grounds to the use of the necessary elements and actuators in the unit for pasteurization of milk in a container heated by induction currents. There are presented a diagram of the developed power part for the prototype unit and the results of testing it when heating containers made of various materials. An algorithm has been developed to control the operation and PID regulation of the milk pasteurization in an experimental unit with the use the Raspberry Pi microcomputer. The graphs of transient processes when changing the coefficients of PID temperature control are presented. Discussion and Conclusion. When testing the induction heating principle on stainless steels of different compositions, it has been concluded that for the efficiency of heating the container, there is required a ferromagnetic steel pad welded on top of the main container made of food-grade stainless steel. The developed system of inductors made it possible to create a prototype unit with two heating zones depending on the volume of processed raw materials that is important for small farms engaged in processing milk and producing milk-based products.
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