Akademik Veri Yönetim Sistemi
10th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2018, Ghent, Belçika, 8 - 12 Nisan 2018, ss.166-171
© 2018 EUROSIS-ETI.In recent years, methods for processing liquid foods have changed from conventional to innovative techniques. In industry, convection heating of liquid foods with heat exchangers is still the most used method. However, demand for innovative methods is increasing constantly due to the possible advantages. Microwave processing provides volumetric heating, and it is regarded to be a green technology compared to conventional systems. Even if the microwave processing is considered to provide a volumetric heating, due to the non-uniform evolution of electromagnetic field, a certain non-uniformity in temperature distribution inside a product is still observed. In low viscosity products, this is not significant due to the buoyancy effect while, in high viscosity liquids, the non-uniformity might lead to over- or under-processing. Therefore, the objective of this study was to develop and experimentally validate a mathematical model for batch processing and use this model for further design of an industrial system design. For process designing, rotational effects (2.5 to 20 rpm) were also demonstrated. The increased rotation rate increased the temperature uniformity in high-viscous foods and used for alternative industrial process designing.