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  • 1.
    Malafronte, Loredana
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lamberti, G.
    Barba, A.A.
    Raaholt, Birgitta
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Holtz, Emma
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ahrne, Lilia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Combined convective and microwave assisted drying: Experiments and modeling2012In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 112, no 4, p. 304-312Article in journal (Refereed)
    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.

  • 2.
    Raaholt, Birgitta
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Applications of microwave heating of foods2015Report (Refereed)
  • 3.
    Raaholt, Birgitta
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Continuous in-flow microwave processing for food preservation applications2017In: 16th International Conference on Microwave and High Frequency Heating, AMPERE 2017, 2017Conference 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.

  • 4.
    Raaholt, Birgitta
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Tools for acheiving a more uniform microwave heating of foods.2001In: New Food, no 4, p. 78-79Article in journal (Other academic)
  • 5.
    Raaholt, Birgitta
    et al.
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Hamberg, Lars
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Isaksson, Sven
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Continuous tubular microwave heating of particulate foods at high temperatures2017In: The Journal of microwave power and electromagnetic energy, ISSN 0832-7823Article in journal (Refereed)
    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.

  • 6.
    Raaholt, Birgitta
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Isaksson, Sven
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Hamberg, Lars
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Fhager, Andreas
    Chalmers University of Technology, Sweden.
    Hamnerius, Yngve
    Chalmers University of Technology, Sweden.
    Continuous tubular microwave heating of homogeneous foods: evaluation of heating uniformity2016In: The Journal of microwave power and electromagnetic energy, ISSN 0832-7823, Vol. 50, no 1, p. 43-65Article in journal (Refereed)
    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.

  • 7.
    Raaholt, Birgitta
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Improving the heating uniformity in microwave processing2005In: The Microwave Processing of Foods, p. 292-316Article in journal (Refereed)
  • 8.
    Raaholt, Birgitta
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ohlsson, Thomas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Tools for improving the heating uniformity of foods heated in a microwave oven.2000In: Microwave World, Vol. 21, no 1, p. 24-27Article in journal (Other academic)
  • 9.
    Raaholt, Birgitta
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Scheerlinck, N.
    Galt, S.
    Banga, J.R.
    Alonso, A.
    Balsa-Canto, E.
    A combined electromagnetic and heat transfer model for heating of foods in microwave combination ovens.2002In: Journal of Microwave Power and Electromagnetic Energy, Vol. 37, no 2, p. 97-111Article in journal (Refereed)
  • 10. Risman, Per O.
    et al.
    Raaholt, Birgitta
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Retro-modelling of a dual resonant applicator and accurate dielectric properties of liquid water from -20 °c to +100 °c2007In: Measurement science and technology, ISSN 0957-0233, E-ISSN 1361-6501, Vol. 18, no 4, p. 959-966Article in journal (Refereed)
    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.

  • 11. Risman, Per O.
    et al.
    Raaholt, Birgitta
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Retro-modelling of a dual resonant applicator and accurate dielectric properties of liquid water from -20 °c to +100 °c2007In: Measurement science and technology, ISSN 0957-0233, E-ISSN 1361-6501, Vol. 18, no 4, p. 959-966Article in journal (Refereed)
    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.

  • 12.
    Wäppling Raaholt, Birgitta
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Holtz, Emma
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Isaksson, Sven
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Application of Microwave Technology in Food Preservation and Processing2014In: Conventional and Advanced Food Processing Technologies / [ed] Suvendu Bhattacharya, Chicago: John Wiley & Sons , 2014, p. 437-469Chapter in book (Other academic)
1 - 12 of 12
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