Effects of geometry and orientation of food products on heating uniformity during radio frequency heating

In radio frequency (RF) assisted heat treatment of food products, heating behavior depends on the composition and geometry of a product. In this study, the effect of salt added to a food simulant on its dielectric properties and penetration depth (dp) were determined across a temperature range from 5 to 80 °C. Three primitive geometries (cube, cylinder and sphere) of a food simulant having a standardised volume (3.98 × 10−4 m3) heated in a custom-built 50 Ω RF system to investigate the impact of sample geometry and orientation on power absorption and heating uniformity. Experimental results revealed vertical oriented cylinder samples followed by cubes showed better temperature uniformity. The temperature at the core of food simulant samples after 6 min RF heating using 500 W power was 44 ± 7.1 °C, 45.3 ± 0.9 °C and 52.9 ± 3.5 °C in cube, cylinder, and sphere sample, respectively. However, the sphere sample was characterized by having the hottest spot at the bottom section. RF power level also played a significant role in heating uniformity with lower power input resulting not only in a slower heating rate but also in less uniform temperature distribution. This study provided a potential insight on the use of food simulants for evaluating RF heating design and performances