Honey De-crystallization by radio frequency heating for process efficiency: Computational monitoring combined with time domain nuclear magnetic resonance
Innovative Food Science and Emerging Technologies, cilt.85, 2023 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 85
- Basım Tarihi: 2023
- Doi Numarası: 10.1016/j.ifset.2023.103345
- Dergi Adı: Innovative Food Science and Emerging Technologies
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
- Anahtar Kelimeler: Computational modelling, de-crystallization, Honey, Radio frequency, TD-NMR
- Ankara Üniversitesi Adresli: Evet
Özet
Industrial de-crystallization of honey is carried out by using hot water or air at 60 °C or higher temperatures with the cost of energy and longer process times. The objectives of this study were to apply RF processing for de-crystallization and monitor this process with time-domain nuclear magnetic resonance (TD-NMR) data and a computational model. For this purpose, crystallized honey samples were processed in a 10 kW - 27.12 MHz free-running oscillator RF system, and experimental temperature data were used to validate the developed computational model. TD-NMR experiments were performed to monitor the de-crystallization, and the obtained kinetics data were coupled with temperature increase to compute the crystal content changes through the process. The RF de-crystallization led to a significant decrease (>70% compared to the conventional processes) in process time for industrial scale processing demonstrating its sustainability.