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, vol.85, 2023 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 85
- Publication Date: 2023
- Doi Number: 10.1016/j.ifset.2023.103345
- Journal Name: Innovative Food Science and Emerging Technologies
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
- Keywords: Honey, de-crystallization, Radio frequency, TD-NMR, Computational modelling, DIELECTRIC-PROPERTIES, OPTIMIZATION, QUALITY
- Middle East Technical University Affiliated: Yes
Abstract
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.