Radio Frequency Heating and Applications in Food Industry

Yıl 2013, Cilt: 11 Sayı: 2, 80 - 93, 01.06.2013

Gamze Yazar Filiz İçier

Öz

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

Anahtar Kelimeler

Radio frequency, Heating, Dielectric heating, Food

Radyo Frekans Isıtma Yöntemi ve Gıda İşlemede Kullanımı

Öz

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

Anahtar Kelimeler

Radyo frekans, Isıtma, Dielektrik ısıtma, Gıda

Kaynakça

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