Improvement of radio frequency heating uniformity in wheat kernels with aluminum foil sheets covered on rectangular container walls

Lin, Bo; Guan, Xiangyu; Huang, Zhi; Wang, Penghao; Jiang, Hongyi; Xu, Ruzhen; Jiao, Qingqing; Li, Rui; Wang, Shaojin

doi:10.1016/j.jfoodeng.2021.110768

Cited by 11 publications

(3 citation statements)

References 49 publications

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“…For Packaging C, the T of the bottom layer was lower than that in Packaging A due to the reduced RF energy absorption. That is because the aluminum foil sheet added at the top side of the vacuum packaged bag reflected the partial RF electromagnetic wave in Packaging C. A similar phenomenon was found in the research of Lin et al [32] The λ value of both layers in Packaging A, B, and C was lower after holding 6 min in hot air due to the temperature difference among the samples reduced by heat conduction. For Packaging C, the λ value of top and bottom layers was reduced compared to Packaging A since the electromagnetic field in RF systems was distributed more evenly.…”

Section: Heating Uniformity Under Four Packaging Conditionssupporting

confidence: 75%

“…This phenomenon could be explained an aluminum foil sheet added to the top side of the vacuum-packaged bag, and the oblique electric field decreased [33] . The λ value of both layers in Packaging B was much lower than that in Packaging A since the partial RF electromagnetic wave was reflected slightly when the aluminum foil sheet was added at the bottom side of the vacuum packaged bag, which caused more RF energy coupled to the cold spot area [32] .…”

Section: Heating Uniformity Under Four Packaging Conditionsmentioning

confidence: 95%

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New strategy for improving heating uniformity and insect mortality in radio frequency treated mung beans

Song

Guan

et al. 2022

International Journal of Agricultural and Biological Engineering

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Radio frequency (RF) heating is usually used to control insects while maintaining the quality of harvested grains. Different packaging conditions may influence RF heating uniformity, insecticidal efficacy, product quality, and energy efficiency. An RF unit was used for conducting thermal treatments to evaluate the heating uniformity, the mortality of Rhizopathy dominica, the main quality attributes of mung beans under four packaging conditions, and the energy efficiency. The results show that after the aluminum foil sheet was added at the top or bottom side of bags, the RF heating uniformity was improved. The mortality of Rhizopathy dominica in mung beans was 100% for vacuum-packaged bags added with aluminum sheets on the bottom side and ordinarily sealed bags. The fastest cooling rate was observed in vacuum-packaged bags with aluminum foil sheets added at the top side. The energy efficiency of the RF system for treating mung beans in Packaging A, B, C, and D were 54.8%, 56.0%, 53.6%, and 54.8%, respectively. The effective RF treatment protocol was developed using vacuum-packaged bags with aluminum sheets added at the bottom side, 54°C hot air assisted RF treatment under an electrode gap of 13.5 cm for 5 min, holding for 6 min, and placing bags upward for cooling. The suitable packaging condition could be explored for developing practical RF disinfestation treatments.

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Section: Heating Uniformity Under Four Packaging Conditionssupporting

confidence: 75%

Section: Heating Uniformity Under Four Packaging Conditionsmentioning

confidence: 95%

New strategy for improving heating uniformity and insect mortality in radio frequency treated mung beans

Song

Guan

et al. 2022

International Journal of Agricultural and Biological Engineering

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“…As reported by Lin et al . (2021), RF heating uniformity would be enhanced when aluminium foil sheets attached to bottom wall of a rectangular container. However, it still needs further systematic research to find reasons for this phenomenon using computer simulation.…”

Section: Applications Of Rf Pasteurisation Treatment For Seedsmentioning

confidence: 99%

Recent developments in pasteurising seeds and their products using radio frequency heating: a review

Guan

Lin

et al. 2021

Int J of Food Sci Tech

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Food-borne or plant diseases mainly rely on the spread of seeds with pathogens. It is vital to eliminate food/seed-borne pathogens of seeds and their products before commercial import/export or circulation. Radio frequency (RF) heating is identified as an effective method with lack of chemical residues, rapid or volumetric heating and large penetration depth, and also validated as a potential physical method to eliminate pests or pathogens in agricultural products or foods. Although, many reviews have summarised the applications of RF treatment during the process of foods, little comprehensive review has been focused on seeds and their products pasteurised by the RF energy. Comprehensive summary about principles and main applications of RF energy for pasteurising seeds and their products was reported in this review. This review also introduced some typical RF heating systems, thermal death kinetics of pathogens, influences of RF heating on germination rate of seeds and some ways for improving uniformity of RF heating. Furthermore, this review recommended the future research directions about treatment of seeds and their products using RF energy, especially for seed industry to control the pathogens in seeds without reducing their quality after RF treatments.

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Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks

Wang

Cui

et al. 2022

Food Bioprocess Technol

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Improvement of radio frequency heating uniformity in wheat kernels with aluminum foil sheets covered on rectangular container walls

Cited by 11 publications

References 49 publications

New strategy for improving heating uniformity and insect mortality in radio frequency treated mung beans

New strategy for improving heating uniformity and insect mortality in radio frequency treated mung beans

Recent developments in pasteurising seeds and their products using radio frequency heating: a review

Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks

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