Modeling the effect of immersion fluids on the radiofrequency heating performance of cornflour

Non-uniform heating is a significant challenge in radiofrequency (RF) heating of low moisture foods. Previous experiments showed that the immersion of fluids (air, deionized water, and soybean oil) changed the RF heating uniformity and rate of cornflour. However, the behind mechanism is not well understood. This study developed a finite-element-based model that incorporated quasi-static electromagnetics and Fourier's heat transfer to understand the effect of the three immersion fluids on the RF heating performance of cornflour. The model was validated and showed good agreement with experimental thermal images. The simulation results showed that the immersion of soybean oil increased the average heating rate and improved the heating uniformity compared to immersions of air and deionized water. Less distortion of electric potential reduced the fringe effect of edge heating and thus improved the heating uniformity. The higher heating rate was attributed to more dissipated power within the cornflour sample and less surface heat loss from cornflour to the surrounding fluid than the immersion of air or water. The use of soybean oil as immersion fluid could be a promising strategy to be implemented with RF technology to improve heating performance of low moisture food products.

Automated summary

This study developed a finite-element-based model to analyze the effect of three different immersion fluids on the RF heating performance of cornflour. The results showed that immersion of soybean oil improved the heating rate and uniformity, and reduced the edge effect. This was achieved by reducing electric potential distortion and surface heat loss. Therefore, using soybean oil as an immersion fluid could enhance the heating performance of low moisture food products.