Computer simulation of radio-frequency heating applied to block-shaped foods: Analysis on the role of geometrical parameters

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dc.authoridUYAR, RAHMI/0000-0003-1299-1481
dc.authoridSARGHINI, Fabrizio/0000-0002-1757-7565
dc.authoridMarra, Francesco/0000-0001-9397-6966
dc.contributor.authorUyar, Rahmi
dc.contributor.authorErdogdu, Ferruh
dc.contributor.authorSarghini, Fabrizio
dc.contributor.authorMarra, Francesco
dc.date.accessioned2024-12-24T19:27:04Z
dc.date.available2024-12-24T19:27:04Z
dc.date.issued2016
dc.departmentSiirt Üniversitesi
dc.description.abstractDuring radio frequency (RF) processing, geometrical factors such as distance between electrodes and projection of top electrode on the samples' exposed surface area (area that electric field passes through the sample) have a certain effect on power absorption, temperature distribution, heating rates and heating uniformity in the samples. Knowing the role played by these factors can be helpful for further studies in optimization of design parameters of an RF heating process. Therefore, to evaluate effect due to distance between electrodes and projection area during RF heating process, samples of same volume but exhibiting different projection areas were used to determine the variability in their power absorption, temperature change and heating rates. RF electrodes in this system were positioned with a fixed gap between samples' top-bottom surfaces and the electrodes and, case by case, at different distance between electrodes. The results indicated that both parameters have strong effect on power absorption, temperature distribution, heating rates and heating uniformity in the samples, which is further amplified when it is combined with the change of dielectric properties with temperature. In the investigated range, wider projection area and shorter distance between electrodes led to faster heating, in terms of average temperature, but less uniform temperature distribution, at least in the early stage of the RF heating process, before the changes in dielectric properties of the heated load started modifying the trend of the loss tangent and penetration depth. The results of this study are expected to be used in planning geometrical configuration and design parameters of RF systems and sample dimensions for further optimization studies. (C) 2016 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
dc.description.sponsorshipPOR Regione Campania (Italy) Rete di Eccellenza FSE - Progetto CARINA
dc.description.sponsorshipAuthors thank POR Regione Campania (Italy) Rete di Eccellenza FSE - Progetto CARINA for granting a scholarship to Dr. Rahmi Uyar in the framework of the research project Simulation of foods thawing assisted by radio-frequency at University of Salerno, Italy. Upon completion of this study, Dr. Erdogdu was affiliated with the Department of Food Engineering at the University of Mersin.
dc.identifier.doi10.1016/j.fbp.2016.02.009
dc.identifier.endpage319
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.scopus2-s2.0-84960410786
dc.identifier.scopusqualityQ1
dc.identifier.startpage310
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2016.02.009
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6493
dc.identifier.volume98
dc.identifier.wosWOS:000374810200032
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherInst Chemical Engineers
dc.relation.ispartofFood and Bioproducts Processing
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectRF heating
dc.subjectMathematical modeling
dc.subjectProjection area
dc.subjectElectrodes distance
dc.subjectRF power uniformity
dc.subjectVirtualization
dc.titleComputer simulation of radio-frequency heating applied to block-shaped foods: Analysis on the role of geometrical parameters
dc.typeArticle

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