Effects of geometry and orientation of food products on heating uniformity during radio frequency heating
Food and Bioproducts Processing(2021)
Abstract
•Dielectric properties of a food simulant were measured, and the effect of salt addition on penetration depth was determined.•Sample geometry and orientation influenced power absorption and heating uniformity.•Vertical oriented cylinder shape food simulant sample resulted in a better uniform temperature distribution.•Power absorption efficiency was maximum in spherical simulant with a surface over-heating.
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Key words
Dielectric properties,Food simulant,Heating rate,Power absorption,RF penetration depth,Tylose
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