Electromagnetic radiation applications in Food Processing Alistair Grandison

Modules FB2EFP, FBMFP1, FBMFP2

Some refs for Modules FB2 EFP and FBM FP1 EM processing and novel processes

Food Processing Handbook (2011) J.G.Brennan & A.S.Grandison(ed.), Wiley-VCH (on line access available)
Ramaswamy, H. and Marcotte, M. (2006) Food Processing : Principles and applications. Taylor & Francis, London Barbosa-Canovas, G.V. et al. (1998) Nonthermal preservation of food, Marcel Dekker, New York. Fellows, P.J., Food Processing Technology: principles and practice, 3rd Ed., Woodhead Publishing Ltd., Cambridge, 2009 Brennan J.G., Butters, J.R., Cowell, N.D and Lilly, A.E.V., Food Engineering Operations, 3rd edition, Elsevier Applied Science, London,1990 out of print now unfortunately Electromagnetic Radiation Properties of Foods and Agricultural Products N N MOHSENIN; 1984; Gordon & Breach

What is EM radiation?
Is it a wave form? OR Does it consist of particles?
Answer - Well yes and no really to both questions!!

Speed of light (3 x 108 ms-1) c = F (F=frequency, Hz; =wavelength, m) Consider EM radiation to be stream of photons a photon is a quantum of energy which possesses no resting mass, but contains energy and momentum. Energy of photon increases with F:

Energy of photon (J) Ep = hF

(where h=Planks constant, 6.63 x 10-34 Js).

Listed below are the approximate wavelength, frequency, and energy limits of the various regions of the electromagnetic spectrum.

Wavelength (m)

Frequency (Hz)

Energy (J)

Radio
Microwave Infrared Optical UV X-ray Gamma-ray

> 1 x 10-1
1 x 10-3 - 1 x 10-1 7 x 10-7 - 1 x 10-3 4 x 10-7 - 7 x 10-7 1 x 10-8 - 4 x 10-7 1 x 10-11 - 1 x 10-8 < 1 x 10-11

< 3 x 109
3 x 109 - 3 x 1011 3 x 1011 - 4 x 1014 4 x 1014 - 7.5 x 1014 7.5 x 1014 - 3 x 1016 3 x 1016 - 3 x 1019 > 3 x 1019

< 2 x 10-24
2 x 10-24- 2 x 10-22 2 x 10-22 - 3 x 10-19 3 x 10-19 - 5 x 10-19 5 x 10-19 - 2 x 10-17 2 x 10-17 - 2 x 10-14 > 2 x 10-14

Chemical analysis of foods by EM

UV e.g. proteins absorb at 280 nm Visible range many colorimetric assays IR e.g. Dairylab/Lactoscope Much research into non-invasive analysis of foods both chemical analysis and texture

Sorting & Grading etc. usually based on reflectance

Ripeness red/green tomatoes Removal of e.g. blackened peas and beans or blemished fruit and vegetables Detection of fruit pips e.g. cherries

Wavelengths used for processing

Solar drying UV sterilisation e.g. packaging materials

Wavelengths used for heat processing

Infra red Dielectric principle
- Microwaves - Radiofrequency

Stefans law Rate of energy emission from a radiating body: Q = A T4 (Js-1) (m2)(K4) = Stefans constant = 5.7 x 10-8 Js-1m-2K-4 = Emissivity (1 for black body ; 0 for perfectly reflecting or transmitting material) A = surface area; T = Absolute temp. The net rate of heat transfer between two bodies: Q = A (T 14 - T 4 ) 2 Where T1 (K) is the temperature of the emitter and T2 (K) is the temperature of the absorber

INFRA RED HEATING IR energy produced by radiant heaters: Electrical Ni/Cr/Fe alloy filaments in metal or ceramic 0 sheath (500-1000 C surface temp); or W sheathed in quartz (up 0 to 3000 C) 0 Gas (up to 900 C). Radiant energy converted to heat directly on absorption by directly increasing molecular motion of molecules (not dielectric effects).

Depth of penetration D

Approximate depth of penetration of IR radiation ( approx. 1m)

Material Ice Bread Dough Raw potato Apple Tomato paste

Depth (mm) 30 7-12 4-6 6 4 1

To avoid interference with radio and telecommunications only certain permitted frequencies major ones are: Microwave 2450 and 915 (896 in Europe) MHz

Dielectric 27.12 MHz

Rate of heating derived from power developed in the dielectric (P0)

P0 = 55.61 x 10-14 E2 . F . r . tan

E = electrical field strength F = frequency

r = relative dielectric constant

tan = loss tangent The term r . tan is known as the loss factor (referred to as r in some publications) depends on composition of food, and varies with temperature and frequency. E and F are properties of machinery.

D = Depth of penetration (distance at which power falls to 1 th incident power): e

2 (r. tan )
1 2

e.g. for water at 950C : D=29.5cm at 915 MHz; D=4.8 cm at 2450 MHz).

Characteristics of radiofrequency
Very fast heating (one tenth conventional) Penetrative Local overheating minimised Working space reduced Clean, continuous, automatic No surface browning Directional

Microwaves
Rapid, in-depth heating Compact, flexible processing lines Material heated inside insulating packaging
Disadvantage expensive in terms of equipment and energy