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Publications (10 of 12) Show all publications
Raaholt, B. (2017). Continuous in-flow microwave processing for food preservation applications. In: 16th International Conference on Microwave and High Frequency Heating, AMPERE 2017: . Paper presented at 16th International Conference on Microwave and High Frequency Heating, AMPERE 2017, 18 September 2017 through 21 September 2017.
Open this publication in new window or tab >>Continuous in-flow microwave processing for food preservation applications
2017 (English)In: 16th International Conference on Microwave and High Frequency Heating, AMPERE 2017, 2017Conference paper, Published paper (Refereed)
Abstract [en]

A pilot-scale process for continuous in-flow microwave processing of particulate pumpable foods, designed and implemented at RISE Research Institute of Sweden [1], was studied for heat treatment of a particulate, viscous model food at high temperature conditions at 2450 MHz. In this paper, the technology will be discussed as an alternative high-temperature short-time (HTST) processing method for a high-concentrated particulate model product. The technology combines TM 020 and TM 120 microwave mode heating. The rapidness in heating the product will be illustrated for selected time-temperature conditions after tubular microwave heating. The latter corresponds to the required microbiological inactivation, for a product intended for storage at ambient conditions or cool storage, respectively. As will be exemplified, the microwave HTST system studied results in large process flexibility. Additionally, it offers advantages in product quality.

Keywords
Food applications, Microwave high-temperature short-time (HTST) processing, Microwave preservation
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-38920 (URN)2-s2.0-85065882398 (Scopus ID)
Conference
16th International Conference on Microwave and High Frequency Heating, AMPERE 2017, 18 September 2017 through 21 September 2017
Available from: 2019-06-10 Created: 2019-06-10 Last updated: 2019-06-10Bibliographically approved
Raaholt, B., Hamberg, L. & Isaksson, S. (2017). Continuous tubular microwave heating of particulate foods at high temperatures. The Journal of microwave power and electromagnetic energy
Open this publication in new window or tab >>Continuous tubular microwave heating of particulate foods at high temperatures
2017 (English)In: The Journal of microwave power and electromagnetic energy, ISSN 0832-7823Article in journal (Refereed) In press
Abstract [en]

A pilot-scale process for continuous in-flow microwave processing of particulate pumpable foods, designed and implemented at RISE Agrifood and Bioscience, was evaluated for heat treatment of a particulate, viscous model food at high-temperature conditions at 2450 MHz. The microwave system has three consecutive cavities, one excited by the TM020 microwave mode that heats primarily in the centre of the tube, and two cavities fed by TM120 modes that heat primarily in the tube periphery. In this paper, combined TM020 and TM120 tubular microwave heating is evaluated as an alternative to high-temperature short-time (HTST) processing for a high-concentrated particulate model product. Rapidness in heating of the product was evaluated after tubular microwave heating for different time-temperature conditions, corresponding to the required microbiological inactivation for a model product intended for storage at ambient conditions. Moreover, the effects on product quality of the microwave heated model soup were investigated in terms of texture, piece integrity and colour. Microstructural analysis was used to gain an understanding of the effects of heating at a microscopic scale. It was found that the microwave-assisted HTST system results in large process flexibility. Additionally, it offers advantages in product quality in terms of piece integrity and texture.

Keywords
continuous process, heat rapidness, high-concentration large particulates, high-temperature short-time (HTST), Microwave in-flow heating, microwave-assisted HTST system, particulate foods, preservation, pumpable foods, tubular heating, Food storage, Heating, Microwave heating, Microwave tubes, Microwaves, Quality control, Wood preservation, High temperature, Microwave assisted, Thermal processing (foods)
National Category
Mechanical Engineering
Identifiers
urn:nbn:se:ri:diva-32817 (URN)10.1080/08327823.2017.1388942 (DOI)2-s2.0-85033664975 (Scopus ID)
Available from: 2017-12-01 Created: 2017-12-01 Last updated: 2018-08-17Bibliographically approved
Raaholt, B., Isaksson, S., Hamberg, L., Fhager, A. & Hamnerius, Y. (2016). Continuous tubular microwave heating of homogeneous foods: evaluation of heating uniformity. The Journal of microwave power and electromagnetic energy, 50(1), 43-65
Open this publication in new window or tab >>Continuous tubular microwave heating of homogeneous foods: evaluation of heating uniformity
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2016 (English)In: The Journal of microwave power and electromagnetic energy, ISSN 0832-7823, Vol. 50, no 1, p. 43-65Article in journal (Refereed) Published
Abstract [en]

A pilot-scale process for continuous in-flow microwave processing of foods, designed and implemented at SP Food and Bioscience, was evaluated for heat treatment of a homogeneous model food for high-temperature short-time (HTST) conditions, at constant total input microwave power, at 2450 MHz. The microwave system has three consecutive cavities, one excited by the TM020 microwave mode that heats primarily in the tube centre, and two TM120 mode cavities that heat primarily in the tube periphery. The temperature uniformity of the homogeneous model food after microwave heating is here evaluated in terms of spatial distribution, for different set-ups of input microwave power in each cavity and for different order of the placement of the cavities, while maintaining the total input microwave power. The microwave heating uniformity is evaluated, based on measured and calculated radial temperature profiles. Combined TM020 and TM120 heating was found to result in more uniform heating by means of spatial temperature uniformity over the tube cross section. Furthermore, appropriately selected microwave power distribution between the centre and periphery heating cavities results in a stable heating profile in the studied food, that differs only about 10 °C or less between highest and lowest average values directly after microwave heating.

Place, publisher, year, edition, pages
London: Taylor & Francis Group, 2016
Keywords
Microwave in-flow heating, continuous process, microwave tubular heating, pumpable food, microwave pasteurization, microwave-assisted HTST system, homogeneous foods
National Category
Other Physics Topics Other Electrical Engineering, Electronic Engineering, Information Engineering Food Engineering Electrical Engineering, Electronic Engineering, Information Engineering
Identifiers
urn:nbn:se:ri:diva-31310 (URN)10.1080/08327823.2016.1157318 (DOI)2-s2.0-84977501056 (Scopus ID)
Available from: 2017-09-28 Created: 2017-09-28 Last updated: 2020-02-04Bibliographically approved
Raaholt, B. (2015). Applications of microwave heating of foods (ed.). Paper presented at .
Open this publication in new window or tab >>Applications of microwave heating of foods
2015 (English)Report (Refereed)
Series
SP Rapport, ISSN 0284-5172 ; 2015:38
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-5266 (URN)23948 (Local ID)978-91-7597-239-8 (ISBN)23948 (Archive number)23948 (OAI)
Note

Doctoral theses at Chalmers University of Technology New Series No. 3920 ISSN 0346-718X

Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2018-07-20Bibliographically approved
Wäppling Raaholt, B., Holtz, E. & Isaksson, S. (2014). Application of Microwave Technology in Food Preservation and Processing. In: Suvendu Bhattacharya (Ed.), Conventional and Advanced Food Processing Technologies: (pp. 437-469). Chicago: John Wiley & Sons
Open this publication in new window or tab >>Application of Microwave Technology in Food Preservation and Processing
2014 (English)In: Conventional and Advanced Food Processing Technologies / [ed] Suvendu Bhattacharya, Chicago: John Wiley & Sons , 2014, p. 437-469Chapter in book (Other academic)
Place, publisher, year, edition, pages
Chicago: John Wiley & Sons, 2014
Keywords
microwave, applications, baking, drying, pasteurisation, sterilisation, tempering, defrosting, puffing, volume expansion, RF, HF, high-frequency, radio-frequency, food
National Category
Engineering and Technology Food Engineering
Identifiers
urn:nbn:se:ri:diva-43269 (URN)
Available from: 2020-01-16 Created: 2020-01-16 Last updated: 2020-01-20Bibliographically approved
Malafronte, L., Lamberti, G., Barba, A., Raaholt, B., Holtz, E. & Ahrne, L. (2012). Combined convective and microwave assisted drying: Experiments and modeling (ed.). Journal of Food Engineering, 112(4), 304-312
Open this publication in new window or tab >>Combined convective and microwave assisted drying: Experiments and modeling
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2012 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 112, no 4, p. 304-312Article in journal (Refereed) Published
Abstract [en]

The drying process is largely used in many different industrial applications, such as treatment of foods, production of cosmetics and pharmaceuticals, manufacturing of paper, wood and building materials, polymers and so on. Physical and mathematical models can constitute useful tools to establish the influence of the main process variables on the final product quality, in order to apply an effective production control. In this work, simulation model was developed to describe combined convective/microwave assisted drying. In particular, a multi-physics approach was applied to take into account heat and two mass balances (for liquid water and for water vapor) and Maxwell's equations to describe electromagnetic field propagation. Potato matrix was selected as food material; a waveguide with a rectangular cross section, equipped with a hot air circulator device, was used as microwave applicator. The proposed model was found able to describe the process, being thus a useful tool for design and management of the process itself. © 2012 Elsevier Ltd. All rights reserved.

Keywords
Food Engineering, Livsmedelsteknik
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-8877 (URN)10.1016/j.jfoodeng.2012.05.005 (DOI)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2019-06-27Bibliographically approved
Risman, P. O. & Raaholt, B. (2007). Retro-modelling of a dual resonant applicator and accurate dielectric properties of liquid water from -20 °c to +100 °c (ed.). Measurement science and technology, 18(4), 959-966
Open this publication in new window or tab >>Retro-modelling of a dual resonant applicator and accurate dielectric properties of liquid water from -20 °c to +100 °c
2007 (English)In: Measurement science and technology, ISSN 0957-0233, E-ISSN 1361-6501, Vol. 18, no 4, p. 959-966Article in journal (Refereed) Published
Abstract [en]

A critical analysis is made of literature reports on the dielectric properties of pure water from liquid water supercooled at -20 °C, to +100 °C, in principle in the frequency range 0 to 3 GHz. Measurements using complete multi-step numerical modelling of a dual resonant cavity at about 920 MHz and 2230 MHz are presented. The measured data at about +20 °C are used as reference for the calculation of data at other temperatures. Due to the high resolution and considerations of various error sources, the resulting accuracy becomes high and allows the construction of improved empirical formulae for the Debye relaxation behaviour. © 2007 IOP Publishing Ltd.

Keywords
Food Engineering, Livsmedelsteknik
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-9273 (URN)10.1088/0957-0233/18/4/001 (DOI)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-07-20Bibliographically approved
Risman, P. O. & Raaholt, B. (2007). Retro-modelling of a dual resonant applicator and accurate dielectric properties of liquid water from -20 °c to +100 °c. Measurement science and technology, 18(4), 959-966
Open this publication in new window or tab >>Retro-modelling of a dual resonant applicator and accurate dielectric properties of liquid water from -20 °c to +100 °c
2007 (English)In: Measurement science and technology, ISSN 0957-0233, E-ISSN 1361-6501, Vol. 18, no 4, p. 959-966Article in journal (Refereed) Published
Abstract [en]

A critical analysis is made of literature reports on the dielectric properties of pure water from liquid water supercooled at -20 °C, to +100 °C, in principle in the frequency range 0 to 3 GHz. Measurements using complete multi-step numerical modelling of a dual resonant cavity at about 920 MHz and 2230 MHz are presented. The measured data at about +20 °C are used as reference for the calculation of data at other temperatures. Due to the high resolution and considerations of various error sources, the resulting accuracy becomes high and allows the construction of improved empirical formulae for the Debye relaxation behaviour. © 2007 IOP Publishing Ltd.

National Category
Food Engineering
Identifiers
urn:nbn:se:ri:diva-656 (URN)10.1088/0957-0233/18/4/001 (DOI)
Available from: 2016-06-30 Created: 2016-06-30 Last updated: 2018-07-20Bibliographically approved
Raaholt, B. & Ohlsson, T. (2005). Improving the heating uniformity in microwave processing (ed.). The Microwave Processing of Foods, 292-316
Open this publication in new window or tab >>Improving the heating uniformity in microwave processing
2005 (English)In: The Microwave Processing of Foods, p. 292-316Article in journal (Refereed) Published
Keywords
Food Engineering, Livsmedelsteknik
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-9411 (URN)10.1533/9781845690212.3.292 (DOI)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-07-20Bibliographically approved
Raaholt, B., Scheerlinck, N., Galt, S., Banga, J., Alonso, A. & Balsa-Canto, E. (2002). A combined electromagnetic and heat transfer model for heating of foods in microwave combination ovens. (ed.). Journal of Microwave Power and Electromagnetic Energy, 37(2), 97-111
Open this publication in new window or tab >>A combined electromagnetic and heat transfer model for heating of foods in microwave combination ovens.
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2002 (English)In: Journal of Microwave Power and Electromagnetic Energy, Vol. 37, no 2, p. 97-111Article in journal (Refereed) Published
Keywords
Food Engineering, Livsmedelsteknik
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-9021 (URN)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-07-20Bibliographically approved
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0001-6729-5710

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