Honey De-crystallization by radio frequency heating for process efficiency: Computational monitoring combined with time domain nuclear magnetic resonance

Date

2023-05-01

Author

Karatas, Ozan
Uyar, Rahmi
Berk, Berkay
Öztop, Halil Mecit
Marra, Francesco
ERDOĞDU, FERRUH

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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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.

Subject Keywords

Computational modelling, de-crystallization, Honey, Radio frequency, TD-NMR

URI

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85151291386&origin=inward
https://hdl.handle.net/11511/102918

Collections

Department of Food Engineering, Article