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    2003 - Radio Frequency Heating of Foods - Principles, Applications and Related Properties - A Review PDF

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    KthePoveda

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    © All Rights Reserved
    Download as PDF or read online from Scribd
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    Critical Reviews in Food Science and Nutrition, 43(6):587-606 (2003) Copyright © 2003 Taylor and Francis Ine. ISSN: 1040-8398 DOL: 10.1080/10408690390251129 Radio Frequency Heating of Foods: Principles, Applications and Related Properties—A Review Punidadas Piyasena," Chantal Dussault,' Tatiana Koutchma,? H. S. Ramaswamy,? and G. B. Awuah? ‘Food Research Program, SCPFRC, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 2W1, Canada and ®McGill University, Macdonald ‘Campus, Department of Food Science 21,111 Lakeshore, Ste-Anne-de-Bellevue, PQ, Canada H9X 3V9 * To whom correspondence should be sent: Punidadss Piyasena, Phone: 519-829-2400 (Ext: 3147), Fax: $19. 829.2600, E-mail: piyasenap@age.ge.ca Contribution No: S077 from the Food Research Program ABSTRACT: Radio frequency (RF) heating is a promising technology for food applications because of the associated rapid and uniform heat distribution, large penetration depth and lower energy consumption, Radio frequency heatinghas been successfully applied fordrying, baking and thawing of frozen meat and in meat processing, However, its use in continuous pasteurization and sterilization of foods is rather limited. During RF heating, heat is generated within the product ‘due to molecular friction resulting from oscillating molecules and ions caused by the applied alternating electric field. RF heating is influenced principally by the dielectric properties of the product when other conditions are kept constant. This review deals with the current status of RF heating applications in food processing, as well as product and system specific factors that influence the RF heating. It is evident that frequency level, temperature and properties of food, such as viscosity, water content and chemical composition affect the dielectric properties and thus the RF heating of foods. Therefore, these parameters should be taken into account when designing a radio frequency heating system for foods. KEYWORDS: radio frequency, heating, dielectric constant, loss factor, liquid foods, dielectric properties. INTRODUCTION The radio frequency (RF) band of the electro- ‘magnetic spectrum covers a broad range of high fre- quencies, typically either in the kHz range (3 kHz < f= 1MHz) or MHz range (1 MHz < f < 300 MHz), ‘The microwaves (MW) which are somewhat similar toRF wavesin heating behavior are of further higher frequency range, between 300 MHz. and 300 GHz (Ryynénen, 1995). Both RFand MW are considered to be part of non-ionizing radiation because they have insufficient energy (less than 10 eV) to ionize biologically important atoms. Since these waves lie in the radar range and can interfere with commu: nication systems, only selected frequencies are per- mitted for domestic, industrial, scientific and medi- cal applications. These frequencies are 13.56, 27.12 and 40,68 MHz (RF), and 915 MHz, 2,450 MHz, 5.8 GHz and 24.124 GHz (MW). RF heating, or capacitative dielectric heat- ing, is an innovative technique among several that are based on electro-technologies, including ohmic heating, radiative or microwave dielectric heat- ing, inductive/ohmic combinations, inductive heat- ing and radiative/magnetic heating. Unlike con- ventional systems where heat energy is transferred 587 from a hot medium to a cooler product resulting in large temperature gradients, RF heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to fric tional interaction between molecules (ic., heat is important to recognize the interaction between the electromagnetic field at the frequency in question and the material being subjected to the energy. RF heating is also known as high frequency dielectric heating. During RF heat- ing, the product to be heated forms a “dielectric” between two metal capacitor plates, which are alter- natively charged positively and negatively by « high frequency altemating electric field. Polar molecules, such as water, try to align themselves with the po- larity ofthe electric field. Since the polarity changes rapidly (at 27 MHz, 27 million times/second), the ‘molecules try to continuously realign themselves with the electri field by flip-lop motion. The re- sulting kinetic energy and friction caused by col- liding neighboring molecules generates heat within the product. RF beating applications in the food industry has been recognized since the 1940s (Anonymous, 1993; McCormick, 1988). The first attempts were to use RF energy to cook processed meat, to heat bread and dehydrate vegetables (Moyer and Stotz, 1947; Kinn, 1947). Thawing of frozen products ‘was the next step on the application of RF energy in 1960s (Anonymous, 1993; Jason and Sanders, 1962). Demeczky (1974) successfully showed that juices (peach, quince and orange) in bottles mov- ing on a conveyer belt through an RF applicator had better bacteriological and organoleptic qual- ities than juices treated by conventional thermal ‘methods. The primary application in the late 1980s ‘was the post-baking (final drying) of cookies and crackers, Such RF systems have been recognized 10 be 70% efficient in removing moisture in com- parison to 10% efficiency with conventional ovens (Memelstein, 1997), Houbenetal. (1991) usedRFto pasteurise sausage emulsion continuously ina bench top RFheater. Inthe area of sterilization, continuous flow aseptic processing and packaging systems have largely replaced conventional thermal treatments. Such a concept is essentially a success story for easy flow liquid products. Scrapped surface heat ex- changers have come to the rescue while processing viscous products. For particulate products, aseptic processing is still questionable due to uncertainties. ‘associated with particle residence time distribution and associated heat transfer. Electro-technologies such as ohmic heating (electrical resistance) and microwave heating have been considered as alterna- tives. RF heating could be an attractive altemative ‘over MW heating for processes involving pasteur- ization and sterilization due tits several advantages as detailed in Table 1 (Ohlsson, 1999). Because of the larger penetration depth and more uniform heat- ing, RF heating will be an advantage over conven- tional heating for large size food particles. However, the application of RF heating technology to contin- uous flow heating of foods has not been adequately investigated. ‘The dielectric properties of liquid food are portant factors in RF heating. Although dielectric property data are widely available at MW frequen- dielectric constant of vacuum (8.85419 x 10-!? Fim) real part of complex permittivity or dielectric constant of the material (Fim) imaginary part of complex permittivity or ielectric loss factor ofthe material (F/m) dipole loss component (F/m) £2" ionic loss component (F/m) relative permitivity or capacitvity (e/e,) #] relative dielectric constant of the material (feo) ef) relative dielectric loss factor (e”/e,) fr, static or DC value of relative dielectric constant és Telative dielectric constant at high frequency p density of the material 10 be heated (kg/m) @ conductivity associated with conduction cur- rent in the material (S/m) complex conductivity associated with con-

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