Radio Frequency Heating and Applications in Food Industry

Year 2013, Volume: 11 Issue: 2, 80 - 93, 01.06.2013

Gamze Yazar Filiz İçier

Abstract

Similar to the other electromagnetic waves, radio waves consist of oscillating electric and magnetic field as well. Due to the effect of the applied electric field constituent of radio waves, heat is volumetrically generated within the food material as a result of the molecular friction of oscillating molecules and ions. The heating process that applied on food materials via the use of radio frequency is called “dielectric heating”. Radio frequency RF heating is regarded as a promising technology for food applications due to its associated rapid and uniform heat distribution, large penetration depth and lower energy consumption properties. In recent years, RF heating technology is widely used in food industry for the purposes such as cooking/ baking, thawing, freezing, pasteurization, sterilization, disinfestation and drying. In this study, the common use of RF heating in food processing and the advantages or disadvantages of its use are investigated, and information related to the history and the heating principles of RF technology are given in details

Keywords

Radio frequency, Heating, Dielectric heating, Food

Radyo Frekans Isıtma Yöntemi ve Gıda İşlemede Kullanımı

Abstract

Radyo dalgaları diğer elektromanyetik dalgalar gibi salınım halindeki elektrik ve manyetik alandan oluşmaktadır. Radyo dalgalarının elektrik alan bileşeninin etkisi ile salınım halindeki molekül ve iyonların hareketi sonucu meydana gelen moleküler sürtünme, gıda içerisinde hacimsel ısı oluşumuna neden olmaktadır. Radyo dalgaları kullanılarak gıdalar üzerinde gerçekleştirilen bu ısıtma işlemi dielektrik ısıtma olarak adlandırılmaktadır. Hızlı ve homojen ısı dağılımı sağlaması, yüksek penetrasyon derinliği ve düşük enerji tüketimi gibi özellikleri dolayısı ile radyo frekans RF ısıtma teknolojisi, gıda işleme uygulamaları açısından gelecek vadeden bir teknoloji olarak kabul edilmektedir. RF ısıtma teknolojisinin gıda endüstrisinde pişirme, çözündürme, dondurma, pastörizasyon, sterilizasyon, dezenfeksiyon, kurutma, vb. amaçlarla kullanımı son yıllarda yaygınlık kazanmaktadır. Bu çalışmada RF ısıtmanın tarihçesi ve ısıtma prensibi hakkında bilgi verilirken; gıda işlemede yaygın kullanım alanları ile RF ısıtmanın gıda işlemede kullanılmasının avantaj/ dezavantajları incelenmektedir. Ayrıca gıdaların dielektrik ısıtılmasında etkili olan geometri, şekil, ürün pozisyonu ve dielektrik özellikler gibi faktörlerin RF ısıtma sistemlerinin oluşturulmasında taşıdığı önem vurgulanmaktadır

Keywords

Radyo frekans, Isıtma, Dielektrik ısıtma, Gıda

References

• Uslu, M.K., Certel, M., 2006. Dielektrik ısıtma ve gıda işlemede kullanımı. Gıda Teknolojileri Elektronik Dergisi (3): 61-69.
• Güden, M., Ulutin, C., Pak, Y., 2001. Noniyonizan elektromanyetik alanların biyolojik etkileri. Tıp Bilimleri Dergisi 21(5): 441-444.
• Yaren, H., Karayılanoğlu, T., 2005. Radyasyon ve insan sağlığı üzerine etkileri. TSK Koruyucu Hekimlik Bülteni 4(4): 199-208.
• Piyasena, P., Dussault, C., Koutchma, T., Ramaswamy H.S., Awuah, G.B., 2003. Radio frequency heating of foods: principles, Applications and related properties- A review. Critical Reviews in Food Science and Nutrition 43(6): 587-606.
• Marra, F., Lyng, J., Romano, V., McKenna, B., 2007. Radio-frequency heating of foodstuff: Solution and validation of a mathematical model. Journal of Food Engineering 79: 998-1006. [6] İçier, F., Gıda
• Mühendisliğinde Elektriksel Yöntemlerin http://www.filizicier.com/elektriksel.aspx, tarihi: 05.2012). Yeri, (Erişim
• Wang, Y., Li, Y., Wang, S., Zhang, L., Gao, M., Tang, J., 2011. Review of dielectric drying of foods and agricultural products. International Journal of Agricultural and Biological Engineering 4(1): 1-19.
• Pereira, R.N., Vicente, A.A., 2010. Environmental impact of novel thermal and non-thermal Technologies in food processing. Food Processing International 43: 1936-1943.
• Ahmed, J., Ramaswamy, H.S., Alli, I., 2007. Protein denaturation, rheology, and gelation characteristics of radio-frequency heated egg white dispersions. International Journal of Food Properties 10: 145- 161.
• McKenna, B.M, Lyng, J., Brunton, N., Shirsat, N., 2006. Advances in radio frequency and ohmic heating of meats. Journal of Food Engineering 77: 215-229.
• Kim, S-Y., Sagong, H-G., Choi, S.H., Ryu, S., Kang, D-H., 2012. Radio-frequency heating to inactivate Salmonella typhimurium and Escherichia coli O157:H7 on black and red pepper spice. International Journal of Food Microbiology 153: 171-175.
• Wang, Y., Wig, T.D., Tang, J., Hallberg, L.M., 2003. Dielectric properties of foods relevant to RF and microwave pasteurization and sterilization. Journal of Food Engineering 57: 257-268.
• Awuah, G.B., Ramaswamy H.S., Economides, A., Mallikarjunan, K., 2005. Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating. Innovative Food Science and Emerging Technologies 6: 396-402.
• Lyng, J.G., Cronin D.A., Brunton, N.P., Li, W., Gu, X., 2007. An examination of factors affecting radio frequency heating of an encased meat emulsion. Meat Science 75: 470-479.
• Guo, W., Liu, Y., Zhu, X., Wang, S., 2011. Temperature-dependent dielectric properties of honey associated with dielectric heating. Journal of Food Engineering 102: 209-216.
• Zhu, X., Guo, W., Wu, X., 2012. Frequency- and temperature-dependent dielectric properties of fruit juices associated with pasteurization by dielectric heating. Journal of Food Engineering 109: 258-266.
• Lung, R.B., Masanet, E., McKane, A., 2006. The role of emerging Technologies in improving energy efficiency: examples from the food processing industry. Proceedings of the Twenty-Eighth Industrial Energy Technology Conference, May 9- 12, 2006, New Orleans, LA.
• Zhu, X., Guo, W., Wu, X., Wang, S., 2012. Dielectric properties of chestnut flour relevant to drying with radio-frequency and microwave energy. Journal of Food Engineering 113: 143-150.
• Farag, K.W., Lyng, J.G., Morgan, D.J., Cronin, D.A., 2008. A comparison of conventional and radio frequency tempering of beef meats: effects on product temperature distribution. Meat Science 80: 488-495.
• Farag, K.W., Marra, F., Lyng, J.G., Morgan, D.J., Cronin, D.A., 2010. Temperature changes and power consumption during radio frequency tempering of beef lean/ fat formulations. Food and Bioprocess Technology 3: 732-740.
• Anese, M., Manzocco, L., Panozzo, A., Beraldo, P., Foschia, M., Nicoli, M.C., 2012. Effect of radiofrequency microstructure and quality. Food Research International 46: 50-54. freezing on meat
• Wang, Y., Wig, T.D., Tang, J., Hallberg, L.M., 2003. Sterilization of foodstuffs using radio frequency heating. JFS: Food Engineering and Physical Properties 68(2): 539-544.
• Wang, S., Tang, J., Sun, T., Mitcham, E.J., Koral, T., Birla, S.L., 2006. Considerations in design of commercial radio frequency treatments for postharvest pest control in in-shell walnuts. Journal of Food Engineering 77: 304-312.
• Wang, S., Yue, J., Chen, B., Tang, J., 2008. Treatment design of radio frequency heating based on insect control and product quality. Postharvest Biology and Technology 49: 417-423.
• Gao, M., Tang, J., Wang, Y., Powers, J., Wang, S., 2010. Almond quality as influenced by radio frequency heat treatments for disinfestation. Postharvest Biology and Technology 58: 225-231.
• Jiao, S., Johnson, J.A., Tang, J., Tiwari, G., Wang, S., 2011. Dielectric properties of cowpea weevil, black-eyed peas and mung beans with respect to the development of radio frequency heat treatments. Biosystems Engineering 108: 280-291.
• Jiao, S., Johnson J.A., Tang, J., Wang, S., 2012. Industrial-scale radio frequency treatments for insect control in lentils. Journal of Stored Products Research 48: 143-148.
• Anese, M., Sovrano, S., Bortolomeazzi, R., 2008. Effect of radiofrequency heating on acrylamide formation in bakery products. European Food Research and Technology 226: 1197-1203.
• Kirmaci, B., Singh, R.K., 2012. Quality of chicken breast meat cooked in a pilot-scale radio frequency oven. Innovative Food Science and Emerging Technologies 14: 77-84.
• Marra, F., Zhang, L., Lyng, J.G., 2009. Radio- frequency treatment of foods: review of recent advances. Journal of Food Engineering 91: 497- 508.
• Zhao, Y., Flugstad, B., Kolbe, E., Park, J.W., Wells
• J.H., 2000. Using capacitive (Radio Frequency) dielectric heating in food processing and preservation- a review. Journal of Food Process Engineering 23: 25-55.
• İçier, F., Yıldız, H., 2005. Elektriksel yöntemlerin gıdaların kalite özellikleri üzerine etkileri. Gıda Dergisi 30(4): 255-260.
• Wang, S., Tang, J., Johnson, J.A., Mitcham, E., Hansen, J.D., Hallman, G., Drake, S.R., Wang, Y., 2003. Dielectric properties of fruits and insect pests as related to radio frequency and microwave treatments. Biosystems Engineering 85(2): 201- 212.
• İçier, F., Baysal, T., 2004. Dielectrical properties of food materials- 1: factors affecting and industrial uses. Critical Reviews in Food Science and Nutrition 44: 465-471.
• Sosa-Morales, M.E., Valerio-Junco, L., López-Malo, A., García, H.S., 2010. Dielectric properties of foods: reported data in the 21st century and their potential applications. LTW- Food Science and Technology 43: 1169-1179.
• Ramaswamy, H., Tang, J., 2008. Microwave and radio frequency heating. Food Science and Technology International 14(5): 423-427.
• Koral, T., 2004. Radio frequency heating and post- baking, http://www.strayfield.co.uk/biscuit.htm, tarihi: 06.2011). 4(7) November, (Erişim
• Liu, Y., Tang, J., Mao, Z., 2009. Analysis of bread loss factor using modified Debye equations. Journal of Food Engineering 93: 453-459.
• Wang, Y., Tang, J., Rasco, B., Kong, F., Wang, S., 2008. Dielectric properties of salmon fillets as a function of temperature and composition. Journal of Food Engineering 87: 236-246.
• Tang, X., Cronin, D.A., Brunton, N.P., 2005. The effect of radio frequency heating on chemical, physical and sensory aspects of quality in turkey breast rolls. Food Chemistry 93(1): 1-7.
• Tang, X., Lyng, J.G., Cronin, D.A., Durand, C., 2006. Radio frequency heating of beef rolls from biceps femoris muscle. Meat Science 72: 467-474.
• Brunton, N.P., Lyng, J.G., Li, W., Cronin, D.A., Morgan, D., McKenna, B., 2005. Effect of radio frequency (RF) heating on texture, colour and sensory properties of a comminuted pork meat product. Food Research International 38: 337-344.
• Laycock, L., Piyasena, P., Mittal, G.S., 2003. Radio frequency cooking of ground comminuted and muscle meat products. Meat Science 65: 959-965.
• Guo, Q., Piyasena, P., Mittal, G.S., Si, W., Gong, J., 2006. Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef. Food Microbiology 23: 112-118.
• Zhang, L., Lyng, J.G., Brunton, N.P., 2004. Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product. Meat Science 68: 257-268.
• Wang, J., Luechapattanaporn, K., Wang, Y., Tang, J., 2012. Radio-frequency heating of heterogenous food- meat lasagna. Journal of Food Engineering 108: 183-193.
• Liu, Y., Tang, J., Mao, Z., Mah, J-H., Jiao, S., Wang, S., 2011. Quality and mold control of enriched white bread by combined radio frequency and hot air treatment. Journal of Food Engineering 104: 492-498.
• Palazoğlu, T.K., Coşkun, Y., Kocadağlı, T., Gökmen, V., 2012. Effect of radio frequency postdrying of partially baked cookies on acrylamide content, texture, and color of the final product. Journal of Food Science 77(5): 113-117.
• Laniel, M., Emond, J-P., Altunbas, A.E., 2011. Effects of antenna position on readability of RFID tags in a refrigerated sea container of frozen bread at 433 and 915 MHz. Transportation Research Part C 19: 1071-1077.
• Keramat, J., LeBail, A., Prost, C., Jafari, M., 2011. Acrylamide in baking products: a review article. Food and Bioprocess Technology 4: 530-543.
• Gökmen, V., Şenyuva, H.Z., 2007. Acrylamide formation is prevented by divalent cations during the Maillard reaction. Food Chemistry 103: 196- 203.
• Açar, Ö.Ç., Gökmen, V., 2009. Investigation of acrylamide formation on bakery products using a crust-like model. Molecular Nutrition& Food Research 53: 1521-1525.
• Borda, D., Alexe, P., 2011. Acrylamide levels in food. Romanian Journal of Food Science 1(1): 3-15.
• Anese, M., Quarta, B., Foschia, M., Bortolomeazzi, R., 2009. Effect of low-temperature long-time pre- treatment of wheat on acrylamide concentration in short dough biscuits. Molecular Nutrition& Food Research 53: 1526-1531.
• Anese, M., Suman, M., Nicoli, M.C., 2009. Technological strategies to reduce acrylamide levels in heated foods. Food Engineering Reviews 1: 169-179.
• Kocadağlı, T., Palazoğlu, T.K., Gökmen, V., 2012. Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process. European Food Research and Technology 235(4): 711-717.
• Alfaifi, B., Wang, S., Tang, J., Rasco, B., Sablani, S., Jiao, Y., 2013. Radio frequency disinfestations treatments for dried fruit: dielectric properties. LWT- Food Science and Technology 50: 745-754.
• Uemura, K., Takahashi, C., Kobayashi, I., 2010. Inactivation of Bacillus subtilis spores in soybean milk by radio-frequency flash heating. Journal of Food Engineering 100: 622-626.
• Wang, S., Tang, J., Johnson, J.A., Mitcham, E., Hansen, J.D., Cavalieri, R.P., Bower, J., Biasi, B., 2002. Process protocols based on radio frequency energy to control field and storage pests in in-shell walnuts. Postharvest Biology and Technology 26: 265-273.
• Birla, S.L., Wang, S., Tang, J., Fellman, J.K., Mattinson, D.S., Lurie, S., 2005. Quality of oranges as influenced by potential radio frequency heat treatments against Mediterranean fruit flies. Postharvest Biology and Technology 38: 66-79.
• Anese, M., Manzocco, L., Panozzo, A., Beraldo, P., Foschio, M., Nicoli, M.C., 2012. Effect of radiofrequency microstructure and quality. Food Research International 46: 50-54. freezing on meat
• Birla, S.L., Wang, S., Tang, J., Tiwari, G., 2008. Characterization of radio frequency heating of fresh fruits influenced by dielectric properties. Journal of Food Engineering 89: 390-398.
• Birla, S.L., Wang, S., Tang, J., Hallman, G., 2004. Improving heating uniformity of fresh fruit in radio frequency treatments for pest control. Postharvest Biology and Technology 33: 205-217.
• Wang, S., Birla, S.L., Tang, J., Hansen, J.D., 2006. Postharvest treatment to control codling moth in fresh apples using water assisted radio frequency heating. Postharvest Biology and Technology 40: 89-96.
• Sosa-Morales, M.E., Tiwari, G., Wang, S., Tang, J., Garcia, H.S., Lopez-Malo, A., 2009. Dielectric heating as a potential post-harvest treatment of disinfesting mangoes, part I: relation between dielectric properties and ripening. Biosystems Engineering 103: 297-303.
• Casals, C., Viñas, I., Landl, A., Picouet, P., Torres, R., Usall, J., 2010. Application of radio frequency heating to control brown rot on peaches and nectarines. Postharvest Biology and Technology 58: 218-224.
• Monzon, M.E., Biasi, B., Simpson, T.L., Johnson, J., Feng, X., Slaughter, D.C., Mitcham, E.J., 2006. Effect of radio frequency heating as a potential quarantine treatment on the quality of ‘Bing’ sweet cherry fruit and mortality of codling moth larvae. Postharvest Biology and Technology 40: 197-203.
• Manzocco, L., Anese, M., Nicoli, M.C., 2008. Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivates. Food Research International 41: 1044-1049.
• Gao, M., Tang, J.,Villa-Rojas, R., Wang, Y., Wang, S., 2011. Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy. Journal of Food Engineering 104: 299-306.
• Gao, M., Tang, J., Johnson, J.A., Wang, S., 2012. Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurization. Journal of Food Engineering 112: 282-287.
• Wang, S., Yue, J., Tang, J., Chen, B., 2005. Mathematical modeling of heating uniformity for in- shell walnuts subjected to radio frequency treatments with intermittent stirrings. Postharvest Biology and Technology 35: 97-107.
• Wang, S., Monzon, M., Johnson, J.A., Mitcham, E.J., Tang, J., 2007. Industrial-scale radio frequency treatments for insect control in walnuts I: heating Postharvest Biology and Technology 45: 240- 246. energy efficiency.
• Zhong, Q., Sandeep, K.P., Swartzel, K.R., 2004. Continuous flow radio frequency heating of particulate foods. Innovative Food Science and Emerging Technologies 5: 475-483.
• Fiore, A., Di Monaco, R., Cavella, S., Visconti, A., Karneili, O., Bernhardt, S., Fogliano, V., 2013. Chemical profile and sensory properties of foods cooked by a new radiofrequency oven. Food Chemistry (basım aşamasında).
• Schlisselberg, D.B., Kler, E., Kalily, E., Kisluk, G., Karniel, O., Yaron, S., 2013. Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy. International Journal of Food Microbiology 160: 219-226.
• Guan, D., Cheng, M., Wang, Y., Tang, J., 2004. Dielectric properties of mashed potatoes relevant to microwave and radio-frequency pasteurization and sterilization processes. Journal of Food Science 69(1): 30-37.
• Luechapattanaporn, K., Wang, Y., Wang, J., Al- Holy, M., Kang, D.H., Tang, J., Hallberg, L.M., 2004. processing of packaged foods. Journal of Food Science 69(7): 201-206. in radio-frequency
• Farag, K.W., Duggan, E., Morgan, D.J., Cronin, D.A., Lyng, J.G., 2009. A comparison of conventional and radio frequency defrosting of lean beef meats: effects of water binding characteristics. Meat Science 83: 278-284.
• Orsat, V., Bai, L., Raghavan, G.S.V., 2004. Radio- frequency heating of ham to enhance shelf-life in vacuum packaging. Journal of Food Process Engineering 27: 267-283.
• Liu, Y., Wang, S., Mao, Z., Tang, J., Tiwari, G., 2013. Heating patterns of white bread loaf in combined radio frequency and hot air treatment. Journal of Food Engineering 116: 472-477.