Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHz

Autores
Goñi, Sandro Mauricio; d'Amore, Mateo; Della Valle, Marta; Olivera, Daniela Flavia; Salvadori, Viviana Olga; Marra, Francesco
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Food heating assisted by radio frequencies has been industrially applied to post-harvest treat-ment of grains, legumes and various kind of nuts, to tempering and thawing of meat and fish products and to post-baking of biscuits. The design of food processes based on the application of radiofrequencies was often based on rules of thumb, so much so that their intensification could lead significant improvements. One of the subjects under consideration is the shape of the food items that may influence their heating assisted by radiofrequency. In this work, a joint experi-mental and numerical study on the effects of the spatial configuration of a food sample (chicken meat shaped as a parallelepiped) on the heating pattern in a custom RF oven (40.68 MHz, 50 Ohm, 10 cm electrodes gap, 300 W) is presented. Minced chicken breast samples were shaped as cubes (4 × 4 × 4 cm3) to be organized in different loads and spatial configurations (horizontal or vertical arrays of 2 to 16 cubes). The samples were heated at two radiofrequency operative pow-er levels (225 W and 300 W). Heating rate, temperature uniformity and heating efficiency were determined during each run. A digital twin of the experimental system and process was devel-oped by building and numerically solving a 3D transient mathematical model, taking into ac-count electromagnetic field distribution in air and samples and heat transfer in the food samples. Once validated, the digital tool was used to analyze the heating behavior of the samples, focus-ing on the most efficient configurations. Both experiments and simulations showed that, given a fixed gap between the electrodes (10 cm), the vertically oriented samples exhibited a larger heat-ing efficiency with respect to the horizontally oriented ones, pointing out that the gap between the top electrode and the samples plays a major role in the heating efficiency. The efficiency was larger (double or even more; >40% vs. 10?15%) in thicker samples (built with two layers of cu-bes), closer to the top electrode, independently from nominal power. Nevertheless, temperature uniformity in vertical configurations was poorer (6?7 °C) than in horizontal ones (3 °C).
Fil: Goñi, Sandro Mauricio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: d'Amore, Mateo. Universita di Salerno; Italia
Fil: Della Valle, Marta. Universita di Salerno; Italia
Fil: Olivera, Daniela Flavia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fil: Marra, Francesco. Universita Di Salerno. Facolta Di Ingegneria; Italia
Materia
RADIOFREQUENCY
HEATING
EFFICIENCY
DIGITAL TWIN
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/197712
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/197712
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network_name_str CONICET Digital (CONICET)
spelling Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHzGoñi, Sandro Mauriciod'Amore, MateoDella Valle, MartaOlivera, Daniela FlaviaSalvadori, Viviana OlgaMarra, FrancescoRADIOFREQUENCYHEATINGEFFICIENCYDIGITAL TWINhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Food heating assisted by radio frequencies has been industrially applied to post-harvest treat-ment of grains, legumes and various kind of nuts, to tempering and thawing of meat and fish products and to post-baking of biscuits. The design of food processes based on the application of radiofrequencies was often based on rules of thumb, so much so that their intensification could lead significant improvements. One of the subjects under consideration is the shape of the food items that may influence their heating assisted by radiofrequency. In this work, a joint experi-mental and numerical study on the effects of the spatial configuration of a food sample (chicken meat shaped as a parallelepiped) on the heating pattern in a custom RF oven (40.68 MHz, 50 Ohm, 10 cm electrodes gap, 300 W) is presented. Minced chicken breast samples were shaped as cubes (4 × 4 × 4 cm3) to be organized in different loads and spatial configurations (horizontal or vertical arrays of 2 to 16 cubes). The samples were heated at two radiofrequency operative pow-er levels (225 W and 300 W). Heating rate, temperature uniformity and heating efficiency were determined during each run. A digital twin of the experimental system and process was devel-oped by building and numerically solving a 3D transient mathematical model, taking into ac-count electromagnetic field distribution in air and samples and heat transfer in the food samples. Once validated, the digital tool was used to analyze the heating behavior of the samples, focus-ing on the most efficient configurations. Both experiments and simulations showed that, given a fixed gap between the electrodes (10 cm), the vertically oriented samples exhibited a larger heat-ing efficiency with respect to the horizontally oriented ones, pointing out that the gap between the top electrode and the samples plays a major role in the heating efficiency. The efficiency was larger (double or even more; >40% vs. 10?15%) in thicker samples (built with two layers of cu-bes), closer to the top electrode, independently from nominal power. Nevertheless, temperature uniformity in vertical configurations was poorer (6?7 °C) than in horizontal ones (3 °C).Fil: Goñi, Sandro Mauricio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: d'Amore, Mateo. Universita di Salerno; ItaliaFil: Della Valle, Marta. Universita di Salerno; ItaliaFil: Olivera, Daniela Flavia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaFil: Marra, Francesco. Universita Di Salerno. Facolta Di Ingegneria; ItaliaMultidisciplinary Digital Publishing Institute2022-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/197712Goñi, Sandro Mauricio; d'Amore, Mateo; Della Valle, Marta; Olivera, Daniela Flavia; Salvadori, Viviana Olga; et al.; Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHz; Multidisciplinary Digital Publishing Institute; Foods; 11; 1096; 4-2022; 1-182304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/foods11081096info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/11/8/1096info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:15:44Zoai:ri.conicet.gov.ar:11336/197712instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:15:44.92CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHz
title Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHz
spellingShingle Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHz
Goñi, Sandro Mauricio
RADIOFREQUENCY
HEATING
EFFICIENCY
DIGITAL TWIN
title_short Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHz
title_full Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHz
title_fullStr Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHz
title_full_unstemmed Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHz
title_sort Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHz
dc.creator.none.fl_str_mv Goñi, Sandro Mauricio
d'Amore, Mateo
Della Valle, Marta
Olivera, Daniela Flavia
Salvadori, Viviana Olga
Marra, Francesco
author Goñi, Sandro Mauricio
author_facet Goñi, Sandro Mauricio
d'Amore, Mateo
Della Valle, Marta
Olivera, Daniela Flavia
Salvadori, Viviana Olga
Marra, Francesco
author_role author
author2 d'Amore, Mateo
Della Valle, Marta
Olivera, Daniela Flavia
Salvadori, Viviana Olga
Marra, Francesco
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv RADIOFREQUENCY
HEATING
EFFICIENCY
DIGITAL TWIN
topic RADIOFREQUENCY
HEATING
EFFICIENCY
DIGITAL TWIN
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Food heating assisted by radio frequencies has been industrially applied to post-harvest treat-ment of grains, legumes and various kind of nuts, to tempering and thawing of meat and fish products and to post-baking of biscuits. The design of food processes based on the application of radiofrequencies was often based on rules of thumb, so much so that their intensification could lead significant improvements. One of the subjects under consideration is the shape of the food items that may influence their heating assisted by radiofrequency. In this work, a joint experi-mental and numerical study on the effects of the spatial configuration of a food sample (chicken meat shaped as a parallelepiped) on the heating pattern in a custom RF oven (40.68 MHz, 50 Ohm, 10 cm electrodes gap, 300 W) is presented. Minced chicken breast samples were shaped as cubes (4 × 4 × 4 cm3) to be organized in different loads and spatial configurations (horizontal or vertical arrays of 2 to 16 cubes). The samples were heated at two radiofrequency operative pow-er levels (225 W and 300 W). Heating rate, temperature uniformity and heating efficiency were determined during each run. A digital twin of the experimental system and process was devel-oped by building and numerically solving a 3D transient mathematical model, taking into ac-count electromagnetic field distribution in air and samples and heat transfer in the food samples. Once validated, the digital tool was used to analyze the heating behavior of the samples, focus-ing on the most efficient configurations. Both experiments and simulations showed that, given a fixed gap between the electrodes (10 cm), the vertically oriented samples exhibited a larger heat-ing efficiency with respect to the horizontally oriented ones, pointing out that the gap between the top electrode and the samples plays a major role in the heating efficiency. The efficiency was larger (double or even more; >40% vs. 10?15%) in thicker samples (built with two layers of cu-bes), closer to the top electrode, independently from nominal power. Nevertheless, temperature uniformity in vertical configurations was poorer (6?7 °C) than in horizontal ones (3 °C).
Fil: Goñi, Sandro Mauricio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: d'Amore, Mateo. Universita di Salerno; Italia
Fil: Della Valle, Marta. Universita di Salerno; Italia
Fil: Olivera, Daniela Flavia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fil: Marra, Francesco. Universita Di Salerno. Facolta Di Ingegneria; Italia
description Food heating assisted by radio frequencies has been industrially applied to post-harvest treat-ment of grains, legumes and various kind of nuts, to tempering and thawing of meat and fish products and to post-baking of biscuits. The design of food processes based on the application of radiofrequencies was often based on rules of thumb, so much so that their intensification could lead significant improvements. One of the subjects under consideration is the shape of the food items that may influence their heating assisted by radiofrequency. In this work, a joint experi-mental and numerical study on the effects of the spatial configuration of a food sample (chicken meat shaped as a parallelepiped) on the heating pattern in a custom RF oven (40.68 MHz, 50 Ohm, 10 cm electrodes gap, 300 W) is presented. Minced chicken breast samples were shaped as cubes (4 × 4 × 4 cm3) to be organized in different loads and spatial configurations (horizontal or vertical arrays of 2 to 16 cubes). The samples were heated at two radiofrequency operative pow-er levels (225 W and 300 W). Heating rate, temperature uniformity and heating efficiency were determined during each run. A digital twin of the experimental system and process was devel-oped by building and numerically solving a 3D transient mathematical model, taking into ac-count electromagnetic field distribution in air and samples and heat transfer in the food samples. Once validated, the digital tool was used to analyze the heating behavior of the samples, focus-ing on the most efficient configurations. Both experiments and simulations showed that, given a fixed gap between the electrodes (10 cm), the vertically oriented samples exhibited a larger heat-ing efficiency with respect to the horizontally oriented ones, pointing out that the gap between the top electrode and the samples plays a major role in the heating efficiency. The efficiency was larger (double or even more; >40% vs. 10?15%) in thicker samples (built with two layers of cu-bes), closer to the top electrode, independently from nominal power. Nevertheless, temperature uniformity in vertical configurations was poorer (6?7 °C) than in horizontal ones (3 °C).
publishDate 2022
dc.date.none.fl_str_mv 2022-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/197712
Goñi, Sandro Mauricio; d'Amore, Mateo; Della Valle, Marta; Olivera, Daniela Flavia; Salvadori, Viviana Olga; et al.; Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHz; Multidisciplinary Digital Publishing Institute; Foods; 11; 1096; 4-2022; 1-18
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/197712
identifier_str_mv Goñi, Sandro Mauricio; d'Amore, Mateo; Della Valle, Marta; Olivera, Daniela Flavia; Salvadori, Viviana Olga; et al.; Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHz; Multidisciplinary Digital Publishing Institute; Foods; 11; 1096; 4-2022; 1-18
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/foods11081096
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/11/8/1096
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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