TY - JOUR
T1 - Challenges in Radiofrequency Pasteurization of Shell Eggs
T2 - Coagulation Rings
AU - Lau, Soon Kiat
AU - Thippareddi, Harshavardhan
AU - Jones, David
AU - Negahban, Mehrdad
AU - Subbiah, Jeyamkondan
N1 - Publisher Copyright:
© 2016 Institute of Food Technologists®.
PY - 2016/10/1
Y1 - 2016/10/1
N2 - A total of 50 different configurations of simple radiofrequency (RF) heating at 27.12 MHz of a shell egg were simulated using a finite element model with the purpose of pasteurizing the egg. Temperature-dependent thermal and dielectric properties of the yolk, albumen, and shell were measured, fitted, and introduced into the model. A regression equation that relates the top electrode voltage to the gap between the electrodes and vertical position of the egg was developed. Simulation and experimental results had good agreement in terms of temperature deviation (root mean squared error ranged from 0.35 °C to 0.48 °C) and both results demonstrated the development of a "coagulation ring" around the air cell. The focused heating near the air cell of the egg prevented pasteurization of the egg due to its impact on quality (coagulation). Analysis of the electric field patterns offered a perspective on how nonuniform RF heating could occur in heterogeneous food products. The results can be used to guide development of RF heating for heterogeneous food products and further development of RF pasteurization of eggs.
AB - A total of 50 different configurations of simple radiofrequency (RF) heating at 27.12 MHz of a shell egg were simulated using a finite element model with the purpose of pasteurizing the egg. Temperature-dependent thermal and dielectric properties of the yolk, albumen, and shell were measured, fitted, and introduced into the model. A regression equation that relates the top electrode voltage to the gap between the electrodes and vertical position of the egg was developed. Simulation and experimental results had good agreement in terms of temperature deviation (root mean squared error ranged from 0.35 °C to 0.48 °C) and both results demonstrated the development of a "coagulation ring" around the air cell. The focused heating near the air cell of the egg prevented pasteurization of the egg due to its impact on quality (coagulation). Analysis of the electric field patterns offered a perspective on how nonuniform RF heating could occur in heterogeneous food products. The results can be used to guide development of RF heating for heterogeneous food products and further development of RF pasteurization of eggs.
KW - dielectric properties
KW - egg
KW - heat transfer
KW - radiofrequency heating
KW - simulation
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U2 - 10.1111/1750-3841.13440
DO - 10.1111/1750-3841.13440
M3 - Article
C2 - 27650700
AN - SCOPUS:85028254347
SN - 0022-1147
VL - 81
SP - E2492-E2502
JO - Journal of food science
JF - Journal of food science
IS - 10
ER -