Challenges in Radiofrequency Pasteurization of Shell Eggs: Coagulation Rings

Soon Kiat Lau, Harshavardhan Thippareddi, David Jones, Mehrdad Negahban, Jeyamkondan Subbiah

Research output: Contribution to journalArticle

10 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)E2492-E2502
JournalJournal of food science
Volume81
Issue number10
DOIs
StatePublished - Oct 1 2016

Keywords

  • dielectric properties
  • egg
  • heat transfer
  • radiofrequency heating
  • simulation

ASJC Scopus subject areas

  • Food Science

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