Gıda İşleme Proseslerinde İndüksiyon ile Isıtma Kullanımının Değerlendirilmesi

Year 2019, , 158 - 168, 30.03.2019

Can Çivi , Tuncay Yılmaz , Anıl Başaran

https://doi.org/10.29130/dubited.466369

Cited By: 1

Abstract

İndüktif ısıtma vasıtası ile ısıl işlem uygulamaları, genel olarak makine imalat sektöründe ve metalürjik üretim yapan işletmelerde kullanılmaktadır. Gıda uygulamalarında indüksiyon kullanımı, endüstriyel olmayan çok sınırlı uygulamalardır. İndüksiyon, ısınmanın çok hızlı şekilde gerçekleştiği verimli bir ısınma yöntemdir. Pastörizasyon, sterilizasyon, kurutma, pişirme vs. gibi gıda ısıl işlem uygulamalarına indüksiyonun entegre edilmesi ile, gıda işleme sisteminde, sıcak su, buhar gibi aracı akışkanların elde edilmesini ve sistemde kullanılmasını sağlayan ısı değiştirici kullanımına gerek kalmayacaktır. Bu durum, sistemin ilk yatırım ve işletme maliyetlerini düşürmenin yanı sıra fosil türevli yakıtlarının tüketilmesini ve bunların çevreye verdikleri zararı azaltacaktır. Bu çalışmada gıda işleme proseslerine entegre edilebilecek indüksiyon ile ısıtma uygulamaları, enerji verimliliği ve ilk yatırım maliyetleri göz önüne alınarak incelenmiştir. Sonuç olarak, gıda işleme uygulamalarında indüksiyon kullanımının, enerji ve ekserji verimliliği ve ilk yatırım maliyeti açısından mevcut uygulamalardan çok daha verimli olacağı önerilmektedir.

Keywords

İndüktif Isıtma, Gıda İşleme Prosesleri, Enerji Verimliliği

Evaluation of Using Induction Heating in Food Processing

Abstract

Heat treatment applications by means of inductive heating are generally used in machinery manufacturing sector and metallurgical manufacturing enterprises. Induction applications used in food industry is generally nonindustrial and very limited applications. Induction is an efficient heating method in which heating takes place very quickly. By integrating induction into food heat treatment applications such as pasteurization, sterilization, drying, baking etc. , the food processing system will not require the use of heat exchangers to obtain and use

heating fluids such as hot water and steam. This will reduce the initial investment and operating costs of the system, as well as reduce the consumption of fossil-derived fuels and reduce their environmental impacts. In this study, induction heating applications that can be integrated into food processing have been investigated taking into account energy efficiency and initial investment costs. Consequently, it was suggested that the use of induction in food processing applications will be more effective than available conventional applications in terms of energy and exergy efficiency and initial investment cost.

References

• [1] S. L. Zinn, S. Semiatin, Elements of Induction Heating Design, Control and Aplications. USA, ASM International, 1988.
• [2] B. Vairamohan, I. Bran, and G. M. De Bellefon, “What ’ s New in Electrotechnologies for Industrial Process Heating ,” Industrial Energy Efficient Technology Guide, pp. 156–164, 2007.
• [3] M. Kanoglu, I. Dincer, and M. A. Rosen, “Understanding energy and exergy efficiencies for improved energy management in power plants,” Energy Policy, vol. 35, no. 7, pp. 3967–3978, 2007.
• [4] S. Akar, S. Rashidi, and J. A. Esfahani, “Second law of thermodynamic analysis for nanofluid turbulent flow around a rotating cylinder,” Journal of Thermal Analyses and Calorimetry, vol. 132, no. 2, pp. 1189–1200, 2017.
• [5] R. Prabakaran and D. Mohan Lal, “A novel exergy based charge optimisation for a mobile air conditioning system,” Journal of Thermal Analyses and Calorimetry., vol. 132, no. 2, pp. 1241–1252, 2018.
• [6] A. K. Pandey, V. V. Tyagi, N. A. Rahim, S. C. Kaushik, and S. K. Tyagi, “Thermal performance evaluation of direct flow solar water heating system using exergetic approach,” Journal of Thermmal Analyses and Calorimetry, vol. 121, no. 3, pp. 1365–1373, 2015.
• [7] A. K. Pandey, V. V. Tyagi, S. R. Park, and S. K. Tyagi, “Comparative experimental study of solar cookers using exergy analysis,” Journal of Thermmal Analyses and Calorimetry, vol. 109, no. 1, pp. 425–431, 2012.
• [8] D. R. Sıngh, R. Paul; Heldman, Introduction to Food Engineering 5th Edition. USA, Gulf Professional Publishing, Elsevier, 2001.
• [9] Z. Pan, G.G. ATUNGULU, Infrared heating for food and agricultural processing. CRC Press, 2010.
• [10] R. M. German, Sintering theory and practice. New York, USA, John Wiley & Sons, 1996.
• [11] E. Rapoport, Y. Plesthivceva, Optimal Control of Induction Heating Processes. Florida, USA, CRC Press, 2010.
• [12] V. Rudnev, D. Loveless, R.L. Cook, Handbook of induction heating (Manufacturing engineering and materials processing). New York, USA, Marcel Dekker Inc, 2002.
• [13] Ş. Sert, “İndüksiyon Isıl Yükleme İle Bir Çatlak Etrafında Olusan Gerilmelerin Modellenmesi,” Yüksek Lisans Tezi, Makine Eğitimi, Sakarya Üniversitesi, Sakarya, Türkiye, 2008.
• [14] E. Heldman, Dennis R., Daryl B. Lund, and Christina Sabliov, Handbook of food engineering. Florida, USA, CRC Press, 2006.
• [15] M. S. Rahman, Handbook of Food Preservation, Florida, USA, CRC Press, 2007.
• [16] S. D. Shah RK, Fundamentals of Heat Exchanger Design. New Jersey, USA, John Wıley & Sons, Inc, 2012.
• [17] T. C. Varzakas T, Handbook of food processing Food Preservation, Florida, USA, CRC Press, 2016.
• [18] C. Schivazappa, R. Virgili, N. Simoncini, S. Tiso, J. Álvarez, and J. M. Rodríguez, “Application of the magnetic induction technique for the non-destructive assessment of salt gain after the salting process of Parma ham,” Food Control, vol. 80, pp. 92–98, 2017.
• [19] F. Euring, W. Russ, W. Wilke, and U. Grupa, “Development of an impedance measurement system for the detection of decay of apples,” Procedia Food Sci., vol. 1, pp. 1188–1194, 2011.
• [20] A. Barai, S. Watson, H. Griffiths, and R. Patz, “Magnetic induction spectroscopy: Non-contact measurement of the electrical conductivity spectra of biological samples,” Measutrement Science and Technology, vol. 23, no. 8, 2012.
• [21] T. Y. Miyuki T, Sadayuki M, Takayoshi N, Ryota A , H. K. Hayato Y and Kazuhiro K, “Induction cooking apparatus, combined cooking apparatus, and induction cooking system equipped with these. International Patent. No:Wo2017064804 (A1), 20.04.2017.
• [22] R. M., “Induction holding, warming, and cooking system having in-unit magnetic control. International Patent. No: Wo2017044150 (A1), 16.03.2017.
• [23] R. M. Warren GS, “Food warming device and system. International Patent. No: Us2009095736 (A1), .16.04.2009.
• [24] Arnel C., “Graphite composite cooking plat. International Patent. No: Au2015305776 (A1), 16.03.2017.
• [25] H. PC., “Mixer capable of high frequency induction heating. International Patent. No: Wo2017043875 (A1), 16.03.2017.
• [26] S. K. Hyunwoo P, Dongjae L, “Combination type cooker. International Patent. No: Wo2017034285 (A1), 02.03.2017.
• [27] E. L. U. Umali Ignacio R, Jr. Elmido Dennis U, “Multipurpose induction cooking utensil. International Patent. No: Ph12015000089 (A1), 10.03.2016.
• [28] J. X. Yangqi C, Zheng L, Jiansheng W, “Follow-up type induction cooker. International Patent. No: Cn106051845 (A)26.10.2016.
• [29] X. Y. Wei S, Song D, “Food cooking machine. International Patent. No: Cn205729177 (U), 30.11.2016.
• [30] Z. D. Zisheng L, “Electromagnetic induction type fries in shallow oil kitchen coil. International Patent. No: Cn204598350 (U), 26.08.2015.
• [31] Francis Edward Wilkinson, “Process and Apparatus for the Pasteurisation of Milk", UK Patent, GB713161, 1950.
• [32] H. C. V. N. Drew, “Induction heating of product tube method and apparatus US Patent, US2005287280 (A1) 29.12.2004
• [33] Tsuchıya Takuzo; Fang Jın-Lıou; Rasmussen Glen, “Induction heating method for processing food material International Patent. No: US4265922, 30.01.1979.
• [34] H. M. El-Mashad and Z. Pan, “Application of Induction Heating in Food Processing and Cooking,” Food Engineering Reviews, vol. 9, no. 2, pp. 82–90, 2017.
• [35] A. Başaran, T. Yılmaz, and C. Çivi, “Application of inductive forced heating as a new approach to food industry heat exchangers: A case study—Tomato paste pasteurization,” Journal of Thermal Analalyses and Calorimetry, pp:1-10, 2018. https://doi.org/10.1007/s10973-018-7250-7
• [36] A. Başaran, T. Yılmaz, and C. Çivi, “Comparison of Conventional and Inductive Driven Milk Pasteurization Systems According to Energy and Exergy,” in 2.International Conference on Material Science and Technology in Cappadocia (IMSTEC 2017), Nevşehir, Turkey, 2017, pp. 256–260.