Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2022Continuous flow microwave processing of peanut butter: A (hypothetical) computational process design study with experimental validation
Coskun, Eda; Ozturk, Samet; Topcam, Huseyin; Karatas, Ozan; Li, Rui; Wang, Shaojin; Mert, Behic; Erdogdu, Ferruh
The increase in foodborne pathogen cases in low moisture foods has raised a significant food safety concern for food industry. One of the most significant outbreaks related with these food products was observed in 2008–2009 due to Salmonella problem in peanut butter. This issue was recently observed again for a multinational case. Challenges of conventional thermal processing due to the lower thermal conductivity – diffusivity value and higher viscosity, microwave (MW) heating might be an efficient processing while the non-uniform heating is a challenging drawback. Therefore, the objective of this study was to develop a mathematical model for MW processing of peanut butter and present industrial scale designs for continuous flow processing. For this purpose, the mathematical model was first experimentally validated using a lab-scale system and validated with experimental data. Following this, continuous flow MW process design studies were carried out with different holding tube configurations to obtain a temperature increase to enable decontamination and improve the temperature uniformity. These design simulations provided a better understanding to enhance the process efficiency of high viscosity low moisture peanut butter samples and for design and optimization of continuous flow MW processing.
- Kitap BölümüYalnız künye2020Process Uniformity During Electro-Thermal Applications and Modeling Approaches
Altin, Ozan; Ozturk, Samet; Topcam, Huseyin; Karatas, Ozan; Marra, Francesco; Erdogdu, Ferruh
This chapter brings a perspective to issues related to heating uniformity and modeling approaches of novel electrothermal technologies such as radio-frequency (RF) and microwave (MW) heating. Both RF (3 kHz–300 MHz) and MW (300 MHz–300 GHz) waves within the electromagnetic spectrum cause heat generation within foods as a result of molecular polarization and dipole rotation of existing water molecules (polar). RF and MW heating shows a great potential to achieve volumetric and rapid heat generation within food products, maintaining food quality and satisfying safety regulations in food industry compared with conventional heating systems.