Induction assisted pasteurization of honey

Yıl 2019, Cilt: 6 Sayı: 2, 39 - 43, 16.09.2019

Tuncay Yılmaz Anıl Başaran Can Çivi

https://doi.org/10.31593/ijeat.467186

Cited By: 1

Öz

Honey pasteurization is one of the important steps of honey processing which requires thermal energy to elevate temperature of the honey to inactivate enzymes and to inhibit bacteria. Common technique used for thermal treatment of honey is batch jacketed pasteurizer driven by electrical resistance to heat water, oil or steam. Each heating approach requires high amount of energy which is transferred directly or indirectly to the honey. Furthermore, heat generation is expensive and there are several steps which cause energy and exergy loses such as boiler, heater, pipe, heating medium, wall thickness of the vessel etc. Alternatively, induction is a technology using electromagnetic heating with unique advantages as heating metal surfaces directly and effectively. Inductive heating has been used for some industries as metallurgy, however, possible food applications such as batch pasteurization was not studied in detail. The objective of this research is comparing energy and exergy efficiencies of conventional jacketed vessel heater and inductive heater for honey pasteurization. Consequently, inductive method was found more beneficial compared to commercial method in terms of energy and exergy efficiency.

Anahtar Kelimeler

Honey pasteurization, Induction assisted heating, Energy efficiency

Kaynakça

• [1] Heldman, Dennis R., Daryl B. Lund, and Christina Sabliov, E., 2006, Handbook of Food Engineering; CRC Press.
• [2] Baglio, E., 2018, Chemistry and Technology of Honey Production.
• [3] Singh, R. P.,Heldman, D. R., 2001, Introduction to Food Engineering 5th Edition; Gulf Professional Publishing.
• [4] Shah RK, S. D., 2012, Fundamentals of Heat Exchanger Design; JOHN WILEY & SONS, INC.
• [5] Rudnev, V. I., Loveless, D., Cook, R., & Black, M., 2002, Handbook of Induction Heating (Manufacturing Engineering and Materials Processing); Marcel Dekker Inc: New York.
• [6] Zinn, S., Semiatin, S. L., 1988, Elements of Induction Heating Design, Control and Aplications; ASM International.
• [7] Vairamohan, B.,Bran, I.,Bellefon, G. M. De., 2011, "What ’ S New in Electrotechnologies for Industrial Process Heating ?". 156–164.
• [8] El-Mashad, H. M.,Pan, Z., 2017, "Application of Induction Heating in Food Processing and Cooking". Food Engineering Reviews 9 (2), 82–90.
• [9] GERMAN, R. M., 1996, Sintering Theory and Practice.; Solar-Terrestrial Physics.
• [10] Başaran, A.,Yılmaz, T.,Çivi, C., 2018, "Application of Inductive Forced Heating as a New Approach to Food Industry Heat Exchangers: A Case study—Tomato Paste Pasteurization". Journal of Thermal Analysis and Calorimetry.
• [11] Umali Ignacio R, Jr. Elmido Dennis U, E. L. U., "Multipurpose Induction Cooking Utensil. International Patent. No: Ph12015000089 (A1)—2016-10-03.".
• [12] M., R., "Induction Holding, Warming, and Cooking System Having in-Unit Magnetic Control. International Patent. No: Wo2017044150 (A1)—2017-03-16.".
• [13] PC., H., 2017, "Mixer Capable of High Frequency Induction Heating. International Patent. No: Wo2017043875 (A1)—2017-03-16.".
• [14] Kanoglu, M.,Dincer, I.,Rosen, M. A., 2007, "Understanding Energy and Exergy Efficiencies for Improved Energy Management in Power Plants". Energy Policy 35 (7), 3967–3978.
• [15] Akar, S.,Rashidi, S.,Esfahani, J. A., 2017, "Second Law of Thermodynamic Analysis for Nanofluid Turbulent Flow around a Rotating Cylinder". Journal of Thermal Analysis and Calorimetry 132 (2), 1189–1200.
• [16] Başaran, A.,Yılmaz, T.,Çivi, C., "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); pp 256–260.