Optimization of Radiofrequency Heating of in-Shell Eggs Through Finite Element Modeling and Experimental Trials

Dev, Satyanarayan; Kannan, Shrikalaa; Gariépy, Yvan; Raghavan, G.S.V.

doi:10.2528/pierb12091809

Cited by 16 publications

(4 citation statements)

References 16 publications

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“…With careful process design egg yolk could be heated to pasteurization temperatures with minimal or no damage to the egg white. Simulation studies conducted with several process considerations shows that a practical process where the eggs are rotated in specially designed RF applicator would render the required selective heating [9]. The quality assessment of the eggs is essential and is a direct measure of the efficiency of the RF heating process.…”

Section: Discussionmentioning

confidence: 99%

Effect of Radiofrequency Heating on the Dielectric and Physical Properties of Eggs

Kannan¹,

Dev²,

Gariépy³

et al. 2013

PIER B

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Abstract-Eggs are one of the most nutritious foods available in nature. This rich nutritive environment attracts microbes to invade, feed and multiply. Salmonella enteritidis is one such microbe that is highly pathogenic and is the causative agent for the disease salmonellosis. To ensure safety of eggs, processing them without affecting their unique physical properties is essential. In this study, the impact of radiofrequency (RF) heating on the dielectric properties (dielectric constant and dielectric loss factor) of the egg at varying temperatures (5 • C-56 • C) and frequency (10 MHz-3 GHz) is evaluated. This study on the dielectric parameters is essential to devise a better heating paradigm wherein there is minimal detrimental effect to the egg components. Based on the dielectric study, the heating process parameters were determined. The effect of such heat treatment on the physical properties viz. Viscosity, foam density, foam stability and turbidity of the egg white were also studied. This study was conducted to provide sufficient literature and experimental background for employing RF in pasteurization of in-shell eggs. This study showed that if careful process parameter optimization and meticulous equipment design is done, RF heating can be successfully employed to pasteurize in-shell eggs.

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Section: Discussionmentioning

confidence: 99%

Effect of Radiofrequency Heating on the Dielectric and Physical Properties of Eggs

Kannan¹,

Dev²,

Gariépy³

et al. 2013

PIER B

Self Cite

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“…The temperature distribution of flour in a rectangular box from both simulation and experiment showed good agreement. Dev et al (2012) conducted computer simulations with FEMLAB 3.4 for in-shell eggs with different orientations and electric field strengths in a 600-W, 27.12-MHz, 50-RF system. Maxwell's equations and Fourier's equation, which govern the electromagnetic field and heat transfer, respectively, were solved to obtain the temperature distribution in eggs.…”

Section: Computer Modelingmentioning

confidence: 99%

Radio-Frequency Applications for Food Processing and Safety

Jiao

Tang

Wang

et al. 2018

Annu. Rev. Food Sci. Technol.

127

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Radio-frequency (RF) heating, as a thermal-processing technology, has been extending its applications in the food industry. Although RF has shown some unique advantages over conventional methods in industrial drying and frozen food thawing, more research is needed to make it applicable for food safety applications because of its complex heating mechanism. This review provides comprehensive information regarding RF-heating history, mechanism, fundamentals, and applications that have already been fully developed or are still under research. The application of mathematical modeling as a useful tool in RF food processing is also reviewed in detail. At the end of the review, we summarize the active research groups in the RF food thermal-processing field, and address the current problems that still need to be overcome.

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“…Uneven heating can arise from the physical properties of the material such as the geometric, electrical and thermal attributes as well as the properties of the RF system including the electrode spacing and engineering design of the apparatus (Altemimi et al , 2019). Non-uniform heating for RF applications has been studied extensively through simulation and experimentation, and several attempts have been made to improve the uniformity by rotating the sample (Birla et al , 2008; Dev et al , 2012), rounding corners (Alfaifi et al , 2016), pulsing the energy input and artificially thickening the cold regions (Jiao et al , 2015).…”

Section: Introductionmentioning

confidence: 99%

Computational design strategy to improve RF heating uniformity

Allison

Pearce

Beaman

et al. 2022

RPJ

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Purpose Recent work has demonstrated the possibility of selectively sintering polymer powders with radio frequency (RF) radiation as a means of rapid, volumetric additive manufacturing. Although RF radiation can be used as a volumetric energy source, non-uniform heating resulting from the sample geometry and electrode configuration can lead to adverse effects in RF-treated samples. This paper aims to address these heating uniformity issues by implementing a computational design strategy for doped polymer powder beds to improve the RF heating uniformity. Design/methodology/approach Two approaches for improving the RF heating uniformity are presented with the goal of developing an RF-assisted additive manufacturing process. Both techniques use COMSOL Multiphysics® to predict the temperature rise during simulated RF exposure for different geometries. The effectiveness of each approach is evaluated by calculating the uniformity index, which provides an objective metric for comparing the heating uniformity between simulations. The first method implements an iterative heuristic tuning strategy to functionally grade the electrical conductivity within the sample. The second method involves reorienting the electrodes during the heating stage such that the electric field is applied in two directions. Findings Both approaches are shown to improve the heating uniformity and predicted part geometry for several test cases when applied independently. However, the greatest improvement in heating uniformity is demonstrated by combining the approaches and using multiple electrode orientations while functionally grading the samples. Originality/value This work presents an innovative approach for overcoming RF heating uniformity issues to improve the resulting part geometry in an RF-assisted, volumetric additive manufacturing method.

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Optimization of Radiofrequency Heating of in-Shell Eggs Through Finite Element Modeling and Experimental Trials

Cited by 16 publications

References 16 publications

Effect of Radiofrequency Heating on the Dielectric and Physical Properties of Eggs

Effect of Radiofrequency Heating on the Dielectric and Physical Properties of Eggs

Radio-Frequency Applications for Food Processing and Safety

Computational design strategy to improve RF heating uniformity

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