Aplicaciones de las ondas electromagnéticas en productos alimenticios

High frequency waves have a great potential in Food technology, both at house-cooking or industrial use. At home, microwave oven is a widely used equipment at kitchens of developed world. By contrast, in the Food Industry, the use of microwave and radio-frequency techniques is relatively small as a consequence of the need of equipment and specialised staff. The low application of such technology is related to the poor knowledge of the heating process through high frequencies as well as their critical factors that determine the quality of the heating process (dielectric constants, product geometry, distribution in the packaging, etc.). This article intends to clarify the basis of this technology besides describing some applications.Las altas frecuencias tienen un gran potencial dentro de la tecnología de alimentos, tanto en el ámbito doméstico como en el industrial. En el ámbito doméstico, el horno microondas es un equipo conocido que hoy en día se ha convertido en un elemento importante en las cocinas del mundo desarrollado. En el caso de la industria alimentaria, el uso de las microondas y radiofrecuencias es todavía escaso debido a la necesidad de equipos y personal especializado. La falta de aplicación de esta tecnología viene relacionada con la falta de conocimiento de lo que es un calentamiento por altas frecuencias y el desconocimiento de los factores críticos que determinarán la calidad de este calentamiento (constantes dieléctricas, geometría del producto, distribución en el envase, etc.). Con este artículo se busca aclarar las bases de esta tecnología, además de describir algunas aplicaciones

An Experiment To Analyze The Impact of Steam On The Productivity of The RF STALAM 85 kW Yarn Dryer

Radio Frequency has been one of the most commonly used technologies in the processing industries like textile, rubber, paper and many other industries for drying purposes. The RF STALAM 85kW is a machine used to dry the yarn obtained after the dyeing and hydro extraction process. This machine uses radio frequency to remove the moisture content from the dyed yarn. In this research paper, I would like to share the findings of an experiment conducted on the RF STALAM 85kW yarn dryer machine. In this experiment, I have three trials each with and without the steam at variable conveyor belt speeds. At the end of the experiment, I calculated the per day production to conclude the optimum speed to run the RF STALAM 85kW yarn drier machine to obtain maximum production with and without steam

Radio frequency cooking of pork hams followed with conventional steam cooking

Radio frequency (RF) is a volumetric heating technology that reduces the time needed to cook foodstuffs, but heating is not evenly distributed. The aim of this work was to develop a two-step cooking process in a RF tunnel and in a steam oven (RF-ST) for pork hams and compare it to cooking in a steam oven (ST). The temperature distribution was monitored during cooking and the accumulated lethality was calculated. Cooking losses and physicochemical and sensory properties of the cooked product were analysed. Hot spots and overheating problems were identified during the RF cooking process and were reduced by shielding the ends of the hams with aluminium foil and by adjusting the times of both, RF and steam cooking. The total ST process time (360 min) was reduced by 50% in RF-ST (180 min). Hardly significant differences were observed in the technological and sensory quality of the final product. Regarding the food safety of the RF-ST process, the lowest accumulated lethality in RF-ST process was observed in the outer part of the hams, which can be increased by extending the ST processing time, obtaining a more evenly distributed accumulated lethality in comparison to the ST process.info:eu-repo/semantics/acceptedVersio

Radio frequency cooking of pork hams followed with conventional steam cooking

Radio frequency (RF) is a volumetric heating technology that reduces the time needed to cook foodstuffs, but heating is not evenly distributed. The aim of this work was to develop a two-step cooking process in a RF tunnel and in a steam oven (RF-ST) for pork hams and compare it to cooking in a steam oven (ST). The temperature distribution was monitored during cooking and the accumulated lethality was calculated. Cooking losses and physicochemical and sensory properties of the cooked product were analysed. Hot spots and overheating problems were identified during the RF cooking process and were reduced by shielding the ends of the hams with aluminium foil and by adjusting the times of both, RF and steam cooking. The total ST process time (360 min) was reduced by 50% in RF-ST (180 min). Hardly significant differences were observed in the technological and sensory quality of the final product. Regarding the food safety of the RF-ST process, the lowest accumulated lethality in RF-ST process was observed in the outer part of the hams, which can be increased by extending the ST processing time, obtaining a more evenly distributed accumulated lethality in comparison to the ST process.info:eu-repo/semantics/acceptedVersio

Energy efficient and high quality thawing of cod in large scale

Thawing of block frozen cod is the main challenge of the overall industrial process due to the large variation in temperature after processing. The geometry makes the heat transfer slow and further difficult to conduct a precise thawing process. Controlled thawing, however, can give higher yield due to a cleaner cut along the backbone caused by a level of firmness at temperatures just below the initial freezing point. Industrial thawing aim to result in quality comparable to fresh fish for further processing. Yield and energy use influence the profitability whereas bacterial growth determine the shelf life of the resulting product. Hence, the aim is to operate the thawing process in an optimal way with respect to yield, bacterial quality and energy use. In this work, thawing as a part of industrial processing is introduced. The preliminaries include basic principles of thawing methods and the literature survey of different thawing procedures. The complexity of the block split is yet only investigated for the water thawing process. The investigations on other techniques were mostly conducted with fillet pieces and show a possible thawing time reduction of up to 80%. The producers offer process solutions in various size or in modular build up. Thus, all introduced techniques are availability for large scale thawing. A two-dimensional model was developed to simulate to thawing process. By a Kirchhoff- and enthalpy transformation, a partial differential system with two mutually related dependent variables was solved to deal with the abrupt changes of the thermophysical material properties. The influence of the process temperature on bacterial quality of the product was evaluated by integration of the temperature distribution. Basic investigation on single fish thawing delivered a guideline for thawing regarding time, temperature and bacterial growth. The temperature distribution during thawing shows that the surface temperature is reduced within 30 minutes after the transfer to the chill media. The core temperature rises during the chill time due to the enthalpy equalization. Thus, the final core temperature depends on the transferred energy during the bath time. The split times were compared with the time frame to temper the core into the latent heat zone. The results revealed adverse characteristics of high thawing media temperatures at expected split times. The block thawing model was used to simulate the expected split times at particular temperatures. The temperature range between 7 and 11˚C showed the best performance due to the balance between fast and precise thawing. The split time was varied to investigate the effects of enhancing the block split. The positive effect of the block split acceleration is especially strong for higher temperatures. Thus, fast splitting shifted the recommendations towards higher process temperatures. The quality evaluation showed no significant difference between the different split times and that thawing above 7˚C isn t increasing the bacterial growth

Effect of radio-frequency treatment on quality of dates (Phoenix dactylifera L. cv. Deglet Nour)

Algeria’s date palm (Phoenix dactylifera L) fruit is one of the most important exported products from non hydrocarbon sources. As other fresh or dry fruits, the dates (cv. Deglet Nour) are exposed to damage during storage. In our study, we will apply a postharvest treatment using a radiofrequency radiation as a new technique used on dates while evaluating its effect on date palm fruit quality. The results obtained reveal that the treatment was effective on the capacity of dates to maintain their pH, moisture content and ash percentage during the storage compared with the dates untreated. Likewise, it achieved complete disinfection of dates. As results, the radiofrequency presents a practical alternative to the actually techniques used on postharvest treatment

Factores causantes de dificultades de procesos en la empresa la Arboleda

La Arboleda, es una empresa colombiana dedicada a la fabricación de productos lácteos en Cajicá específicamente Tejar Cundinamarca, en donde se indago su recepción de materia prima la cual es la leche y otros derivados como el queso y l el yogurt entre otros, se concluyó que el no manejo de las temperaturas adecuadas y la falta de experticia a la hora de realizar el proceso de pasteurización ocasionaría pérdidas, entreviéndose así que es de suma importancia seguir un procedimiento planteados para la consecución de una buena producción, así como en la creación de soluciones innovadoras que supongan una mejora en el uso de la mano de obra, además de herramientas y equipos para manejo de temperaturas y de procesos pro parte de los operarios , por último pero no menos importante, en las técnicas que permitan una producción que no afecte al medio ambiente, generando así una imagen verde y sostenible a la empresa.La Arboleda, es una empresa colombiana dedicada a la fabricación de productos lácteos en Cajicá específicamente Tejar Cundinamarca , en donde se indago su recepción de materia prima la cual es la leche y otros derivados como el queso y l el yogurt entre otros, se concluyó que el no manejo de las temperaturas adecuadas y la falta de experticia a la hora de realizar el proceso de pasteurización ocasionaría pérdidas, entreviéndose así que es de suma importancia seguir un procedimiento planteados para la consecución de una buena producción, así como en la creación de soluciones innovadoras que supongan una mejora en el uso de la mano de obra, además de herramientas y equipos para manejo de temperaturas y de procesos pro parte de los operarios , por último pero no menos importante, en las técnicas que permitan una producción que no afecte al medio ambiente, generando así una imagen verde y sostenible a la empresa.La Arboleda, is a Colombian company dedicated to the manufacture of dairy products in the Tejar Cundinamarca region, where we inquired about its receipt of raw material which is milk and other derivatives such as cheese and yogurt among others, it was concluded that the wrong managing of the appropriate temperatures and the lack of expertise when performing the pasteurization process can lead to lose product and customers. It is therefore very important to follow a procedure designed to achieve good production and to create innovative solutions that involve an improvement in the use of manpower, as well as tools and equipment for temperature and process management on the part of the operators, and last but not least, in techniques that allow environmentally friendly production, thus giving the company a green and sustainable imag

"Cross-Borden M&A transactions in the North-East of Italy: an empirical analysis"

Analysis of the Cross-Borden deats between the North -East of Italy and the best of the world, seeking trends and patter