Computer simulation analysis to improve radio frequency heating uniformity of multi-component rice samples by screening of sample structure

文献类型： 外文期刊

第一作者： Tian, Yingqi

作者： Tian, Yingqi;Li, Mengge;Jiang, Longlong;Li, Rui;Wang, Shaojin;Ramaswamy, Hosahalli;Wang, Shaojin;Wang, Shaojin

作者机构：

关键词： Multi-component food; Radio frequency heating; Computer simulation; Heating uniformity; Energy efficiency

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：6.8； 五年影响因子：7.6 ）

ISSN： 1466-8564

年卷期： 2024 年 101 卷

页码：

收录情况： SCI

摘要： Ready to eat multi-component foods are getting increasingly popular in diet modern formulations, but requires an efficient reheating method that results in rapid and uniform heating of the designed food sample. In this study, a computer simulation model based on commercial COMSOL software was developed for the efficient operation of a custom-built small-scale 50 Omega radio frequency (RF) heating system. The reliability of the simulation model was first verified using RF heating of two types of single-component samples (cooked rice and sausage) at different electrode gaps. Subsequently, the pre-validated model was used to explore the heating effects of multicomponent rice schemes with the same volume and different shapes. A relatively synchronized heating procedure was developed for the formulated sample with the transformation from cube to cylinder which was characterized by the migration of the relatively high and low temperature regions. The RF heating of a comprehensive sample structure design was simulated. The experimental results showed that a better heating uniformity (lower lambda = 0.044) and relatively high energy efficiency (eta = 70.5%) were obtained in the verified IR30-ER40 scheme as compared to the two types of single-component cuboid samples. This study of controlling the absorption and utilization of RF energy in various parts (component and location) for the multi-component sample scheme with a systematic structure design can provide some useful guidance in improving heating uniformity of multicomponent food products.

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