Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation
The popularity of senior-friendly food has been increasing as the world enters the age of an aging society. It is required that senior-friendly food products are processed with the new concept of processing techniques that do not destroy the nutritional and sensory values. Ohmic heating can be an al...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/1/138 |
| _version_ | 1797413183909003264 |
|---|---|
| author | Sung Yong Joe Jun Hwi So Seon Ho Hwang Byoung-Kwan Cho Wang-Hee Lee Taiyoung Kang Seung Hyun Lee |
| author_facet | Sung Yong Joe Jun Hwi So Seon Ho Hwang Byoung-Kwan Cho Wang-Hee Lee Taiyoung Kang Seung Hyun Lee |
| author_sort | Sung Yong Joe |
| collection | DOAJ |
| description | The popularity of senior-friendly food has been increasing as the world enters the age of an aging society. It is required that senior-friendly food products are processed with the new concept of processing techniques that do not destroy the nutritional and sensory values. Ohmic heating can be an alternative to conventional heating methods for processing senior-friendly food with retaining excellent taste and quality because of less destruction of nutrients in the food. In this study, the ohmic–vacuum combination heating system was developed to process a multiphase type of senior-friendly food. Changes in physical and electrical properties of senior-friendly model foods were investigated depending on the experimental conditions such as vacuum pressure intensity and vacuum pretreatment time. Numerical simulations based on the experimental conditions were performed using COMSOL multiphysics. The ohmic–vacuum combination heating method with agitation reduced the heating time of the model food, and non-uniform temperature distribution in model food was successfully resolved due to the effect of vacuum and agitation. Furthermore, the difference was found in the hardness of solid particles depending on the vacuum treatment time and intensity after the heating treatment. The ohmic–vacuum combination heating system appeared effective when applying for the senior-friendly foods in multiphase form. The simulation results matched reasonably well with the experimental data, and the data predicted through simulation could save the cost and time of experimentation. |
| first_indexed | 2024-03-09T05:13:59Z |
| format | Article |
| id | doaj.art-70806e9c6c414895b7f845844f154e71 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:13:59Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-70806e9c6c414895b7f845844f154e712023-12-03T12:46:57ZengMDPI AGFoods2304-81582021-01-0110113810.3390/foods10010138Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical SimulationSung Yong Joe0Jun Hwi So1Seon Ho Hwang2Byoung-Kwan Cho3Wang-Hee Lee4Taiyoung Kang5Seung Hyun Lee6Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, KoreaDepartment of Smart Agriculture Systems, Chungnam National University, Daejeon 34134, KoreaDepartment of Smart Agriculture Systems, Chungnam National University, Daejeon 34134, KoreaDepartment of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, KoreaDepartment of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, KoreaDepartment of Molecular Biosciences and Bioengineering, University of Hawaii, Honolulu, HI 96822, USADepartment of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, KoreaThe popularity of senior-friendly food has been increasing as the world enters the age of an aging society. It is required that senior-friendly food products are processed with the new concept of processing techniques that do not destroy the nutritional and sensory values. Ohmic heating can be an alternative to conventional heating methods for processing senior-friendly food with retaining excellent taste and quality because of less destruction of nutrients in the food. In this study, the ohmic–vacuum combination heating system was developed to process a multiphase type of senior-friendly food. Changes in physical and electrical properties of senior-friendly model foods were investigated depending on the experimental conditions such as vacuum pressure intensity and vacuum pretreatment time. Numerical simulations based on the experimental conditions were performed using COMSOL multiphysics. The ohmic–vacuum combination heating method with agitation reduced the heating time of the model food, and non-uniform temperature distribution in model food was successfully resolved due to the effect of vacuum and agitation. Furthermore, the difference was found in the hardness of solid particles depending on the vacuum treatment time and intensity after the heating treatment. The ohmic–vacuum combination heating system appeared effective when applying for the senior-friendly foods in multiphase form. The simulation results matched reasonably well with the experimental data, and the data predicted through simulation could save the cost and time of experimentation.https://www.mdpi.com/2304-8158/10/1/138senior-friendly foodsolid–liquid mixtureohmic heatingvacuum |
| spellingShingle | Sung Yong Joe Jun Hwi So Seon Ho Hwang Byoung-Kwan Cho Wang-Hee Lee Taiyoung Kang Seung Hyun Lee Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation Foods senior-friendly food solid–liquid mixture ohmic heating vacuum |
| title | Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation |
| title_full | Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation |
| title_fullStr | Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation |
| title_full_unstemmed | Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation |
| title_short | Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation |
| title_sort | application of ohmic vacuum combination heating for the processing of senior friendly food multiphase food experimental studies and numerical simulation |
| topic | senior-friendly food solid–liquid mixture ohmic heating vacuum |
| url | https://www.mdpi.com/2304-8158/10/1/138 |
| work_keys_str_mv | AT sungyongjoe applicationofohmicvacuumcombinationheatingfortheprocessingofseniorfriendlyfoodmultiphasefoodexperimentalstudiesandnumericalsimulation AT junhwiso applicationofohmicvacuumcombinationheatingfortheprocessingofseniorfriendlyfoodmultiphasefoodexperimentalstudiesandnumericalsimulation AT seonhohwang applicationofohmicvacuumcombinationheatingfortheprocessingofseniorfriendlyfoodmultiphasefoodexperimentalstudiesandnumericalsimulation AT byoungkwancho applicationofohmicvacuumcombinationheatingfortheprocessingofseniorfriendlyfoodmultiphasefoodexperimentalstudiesandnumericalsimulation AT wangheelee applicationofohmicvacuumcombinationheatingfortheprocessingofseniorfriendlyfoodmultiphasefoodexperimentalstudiesandnumericalsimulation AT taiyoungkang applicationofohmicvacuumcombinationheatingfortheprocessingofseniorfriendlyfoodmultiphasefoodexperimentalstudiesandnumericalsimulation AT seunghyunlee applicationofohmicvacuumcombinationheatingfortheprocessingofseniorfriendlyfoodmultiphasefoodexperimentalstudiesandnumericalsimulation |