DETERMINATION OF PROCESS PARAMETERS OF HAZELNUT DRYING WITH RADIO FREQUENCY TREATMENT
Küçük Resim Yok
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Radio frequency (RF) heat treatment is used in various fields in food processing including drying, thawing and sterilizing. Determination of drying parameters of RF treatment is hot topic in food drying processes. The goal of this study was to determine the process parameters for an RF oven used for hazelnut specimens. In this sense the hazelnut specimens were treated in a 13,56 MHz, 5 kW RF system under three different electrode gap. Experiments were carried out in three periods by setting the power of the system to two different values. The hazelnut specimens were weighed with a precision scale before and after each treatment and the amount of moisture removed at the end of the treatment was determined. Besides, thermal images of the specimens were taken before and after each treatment for the determination of the surface temperature distribution. According to the results, heating rate and the amount of moisture removed from the hazelnut specimens were observed. Based on these results the optimum drying process parameters for hazelnuts in RF oven were concluded.
Açıklama
Anahtar Kelimeler
Radio frequency heating, Heating rate, Misture content
Kaynak
International Conference on Engineering Technologies (ICENTE’17)
