Design of Saline Gel Coil for Inner Heating of Electrolyte Solution and Liquid Foods under Induced Electric Field.

Lingtao Zhang,Shilin Wu,Na Yang,Yamei Jin,Fan Liu,Ting Wang,Xueming Xu

doi:10.3390/foods11020213

Abstract

As an emerging electrotechnology, induced electric field has attracted extensive attention in the development of innovative heat treatment equipment. In this study, a resistance heating unit based on induced electric field was built for inner heating of aqueous electrolyte solutions as well as liquid foods, such as vinegar. NaCl solutions and liquid foods with different conductivity were used to investigate the thermal effect and temperature rise of samples. Saline gel composed of 3% agar powder and 20% NaCl acted as a coil of conductor for inducing high-level output voltage. The utilization of the saline gel coil significantly improved the power conversion efficiency of the heating unit as well as the heating rate. The results revealed that duty cycle and applied frequency had immediate impact on the efficiency of inner heating. Additionally, the rate of temperature rise was proportional to the conductivity of the sample. The temperature of 200 mL NaCl solution (0.6%) increased from 25 °C to 100 °C in 3 min at 40% duty cycle and 60 kHz of applied frequency, and it was a circulating-flow process. The maximum temperature rise of black vinegar was 39.6 °C in 15 s at 60 kHz and 60% duty cycle, while that of white vinegar was 32.2 °C in 30 s under same conditions, whereas it was a continuous-flow process. This novel heating system has realized the inner heating of liquid samples.

Highlights

The conductivity of sample demonstrated the same trend, which suggested that the diffusion of Na or Cl ions was caused by the diffusion rather than alternating electric field
From the perspective of the electric field, as the periodic square wave signal with high frequency was utilized in the heating system, the induced electric field changed in both directions instead of a direct current
The saline gel coil

Summary

Introduction

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. As one of the unit operations, heat treatment is commonly applied for the inactivation of pathogenic microorganisms and detrimental enzymes in liquid foods, changing its physicochemical properties [1]. In these areas, the desirable effects of heat treatment are sterilization, ensuring shelf life, and eliminating harmful components, whereas the negative effects include loss of nutrients, especially heat sensitive ingredients, and an adverse impact on flavor characteristics

Methods

Results

Conclusion