Computer simulation analysis to improve radio frequency heating uniformity of multi-component rice samples by screening of sample structure

This is the authors' abstract. We don't add key points for this paper.

Ready to eat multi-component foods are getting increasingly popular in diet modern formulations, but requires an efficient reheating method that results in rapid and uniform heating of the designed food sample. In this study, a computer simulation model based on commercial COMSOL software was developed for the efficient operation of a custom-built small-scale 50 Ω radio frequency (RF) heating system. The reliability of the simulation model was first verified using RF heating of two types of single-component samples (cooked rice and sausage) at different electrode gaps. Subsequently, the pre-validated model was used to explore the heating effects of multi-component rice schemes with the same volume and different shapes. A relatively synchronized heating procedure was developed for the formulated sample with the transformation from cube to cylinder which was characterized by the migration of the relatively high and low temperature regions. The RF heating of a comprehensive sample structure design was simulated. The experimental results showed that a better heating uniformity (lower λ = 0.044) and relatively high energy efficiency ( η = 70.5%) were obtained in the verified IR30-ER40 scheme as compared to the two types of single-component cuboid samples. This study of controlling the absorption and utilization of RF energy in various parts (component and location) for the multi-component sample scheme with a systematic structure design can provide some useful guidance in improving heating uniformity of multi-component food products. • A computer model for an RF heating system was established for multi-component rice schemes. • More uniform heating was expected in sample shape transformation from cuboid to cylinder. • IR30-ER40 scheme was expected to have better RF heating uniformity, shorter process time, and higher energy efficiency. • Effective and feasible RF heating configuration for multi-component food could be obtained through a systematic study.