Radyo Frekans Sistemi ve Gıda Sanayiindeki Uygulamaları

Radyo frekans işlemi, hızlı ve tekdüze ısınma gözlenmesi, yüksek enerji etkinliği ve mikrodalgaya göre daha yüksek nüfuz derinliğine sahip olması gibi avantajları sebebiyle yeni ısıl uygulamalar arasında yer almaktadır. Donmuş gıdaların çözündürülmesi, hazır gıdaların ambalajda sterilizasyonu, işlenmiş et ürünlerinin pişirilmesi, fırın ürünlerinin son kurutması ve sebzelerin haşlanması gibi uygulamalarda kullanılabildiği gibi radyo frekans tanımlama (RFID) sistemiyle, gıda güvenliğinin sağlanabilmesi ve izlenebilirliğinde de kullanılmaktadır. Diğer dielektrik ısıtma yöntemlerinde olduğu gibi bu yöntemde de işlem uygulanmadan önce, seçilen gıda ürünlerinin dielektrik özelliklerinin belirlenmesi büyük önem taşımaktadır. Dielektrik özellikler, dielektrik ısıtma sırasında maddenin elektromanyetik enerjiyle ilişkisini göstermektedir. Dielektrik özellikler, frekans, sıcaklık, nem içeriği ve diğer gıda bileşenleri gibi birçok faktörden etkilenmektedir.

Anahtar Kelimeler:

Radyo frekans, dielektrik özellikler, radyo frekans ısıtma

Radio Frequency System and Its Applications in Food Industry (Turkish with English Abstract)

Radio frequency process is a novel heating method which has great advantages as providing rapid and uniform heating, high heat penetration into food and having high energy efficiency compared to microwave heating. Radio frequency can be used in thawing of frozen foods, sterilization of ready-to-eat packaged foods, cooking of processed meats, post bake drying of bakery products and blanching of vegetables. Radio frequency identification system (RFID) is used for food safety and traceability applications. Like other dielectric methods, knowledge of dielectric properties of the food material is required. Dielectric properties have been considered as the main features contributing to the interactions between electromagnetic energy and the material during dielectrical heating. Dielectric properties are affected by various factors such as frequency, temperature, moisture content and also by food components.

Keywords:

Radio frequency, dielectric properties, radio frequency heating ,

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