Investigation of far infrared radiation heating as an alternative technique for surface decontamination of strawberry

F. Tanaka, P. Verboven, N. Scheerlinck, K. Morita, K. Iwasaki, B. Nicolaï

Research output: Contribution to journalArticle

60 Citations (Scopus)

Abstract

Postharvest heat treatments have recently received attention as a means to prevent fungal spoilage of strawberry during shelf life. Far infrared radiation (FIR) heating technology may be an alternative to conventional methods because it can achieve rapid and contactless heating. Monte Carlo FIR radiation simulations combined with convection-diffusion air flow and heat transfer simulations were performed in the CFD code ANSYS CFX5.7 to investigate the suitability of the method for surface decontamination. Computations were validated against measurements with a thermographic camera. FIR heating achieved more uniform surface heating than air convection heating, with a maximum temperature well below the critical limit of about 50 °C at the same average temperature. In this configuration, the resulting surface FIR heating rate was, however, smaller or only equal to the air convection heating (at 0.2 m s-1), depending on the heater temperature used. A better configuration consisted of FIR heaters on four sides combined with a cyclic heating operation.

Original languageEnglish
Pages (from-to)445-452
Number of pages8
JournalJournal of Food Engineering
Volume79
Issue number2
DOIs
Publication statusPublished - Mar 1 2007
Externally publishedYes

Fingerprint

infrared radiation
Fragaria
Decontamination
decontamination
Heating
strawberries
Radiation
heat
Convection
heaters
Air
methodology
Temperature
Hot Temperature
air
temperature
air flow
spoilage
heat transfer
cameras

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Investigation of far infrared radiation heating as an alternative technique for surface decontamination of strawberry. / Tanaka, F.; Verboven, P.; Scheerlinck, N.; Morita, K.; Iwasaki, K.; Nicolaï, B.

In: Journal of Food Engineering, Vol. 79, No. 2, 01.03.2007, p. 445-452.

Research output: Contribution to journalArticle

Tanaka, F. ; Verboven, P. ; Scheerlinck, N. ; Morita, K. ; Iwasaki, K. ; Nicolaï, B. / Investigation of far infrared radiation heating as an alternative technique for surface decontamination of strawberry. In: Journal of Food Engineering. 2007 ; Vol. 79, No. 2. pp. 445-452.
@article{94d60df6f39c4489b21693e7cf8fbfb8,
title = "Investigation of far infrared radiation heating as an alternative technique for surface decontamination of strawberry",
abstract = "Postharvest heat treatments have recently received attention as a means to prevent fungal spoilage of strawberry during shelf life. Far infrared radiation (FIR) heating technology may be an alternative to conventional methods because it can achieve rapid and contactless heating. Monte Carlo FIR radiation simulations combined with convection-diffusion air flow and heat transfer simulations were performed in the CFD code ANSYS CFX5.7 to investigate the suitability of the method for surface decontamination. Computations were validated against measurements with a thermographic camera. FIR heating achieved more uniform surface heating than air convection heating, with a maximum temperature well below the critical limit of about 50 °C at the same average temperature. In this configuration, the resulting surface FIR heating rate was, however, smaller or only equal to the air convection heating (at 0.2 m s-1), depending on the heater temperature used. A better configuration consisted of FIR heaters on four sides combined with a cyclic heating operation.",
author = "F. Tanaka and P. Verboven and N. Scheerlinck and K. Morita and K. Iwasaki and B. Nicola{\"i}",
year = "2007",
month = "3",
day = "1",
doi = "10.1016/j.jfoodeng.2006.02.010",
language = "English",
volume = "79",
pages = "445--452",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier Limited",
number = "2",

}

TY - JOUR

T1 - Investigation of far infrared radiation heating as an alternative technique for surface decontamination of strawberry

AU - Tanaka, F.

AU - Verboven, P.

AU - Scheerlinck, N.

AU - Morita, K.

AU - Iwasaki, K.

AU - Nicolaï, B.

PY - 2007/3/1

Y1 - 2007/3/1

N2 - Postharvest heat treatments have recently received attention as a means to prevent fungal spoilage of strawberry during shelf life. Far infrared radiation (FIR) heating technology may be an alternative to conventional methods because it can achieve rapid and contactless heating. Monte Carlo FIR radiation simulations combined with convection-diffusion air flow and heat transfer simulations were performed in the CFD code ANSYS CFX5.7 to investigate the suitability of the method for surface decontamination. Computations were validated against measurements with a thermographic camera. FIR heating achieved more uniform surface heating than air convection heating, with a maximum temperature well below the critical limit of about 50 °C at the same average temperature. In this configuration, the resulting surface FIR heating rate was, however, smaller or only equal to the air convection heating (at 0.2 m s-1), depending on the heater temperature used. A better configuration consisted of FIR heaters on four sides combined with a cyclic heating operation.

AB - Postharvest heat treatments have recently received attention as a means to prevent fungal spoilage of strawberry during shelf life. Far infrared radiation (FIR) heating technology may be an alternative to conventional methods because it can achieve rapid and contactless heating. Monte Carlo FIR radiation simulations combined with convection-diffusion air flow and heat transfer simulations were performed in the CFD code ANSYS CFX5.7 to investigate the suitability of the method for surface decontamination. Computations were validated against measurements with a thermographic camera. FIR heating achieved more uniform surface heating than air convection heating, with a maximum temperature well below the critical limit of about 50 °C at the same average temperature. In this configuration, the resulting surface FIR heating rate was, however, smaller or only equal to the air convection heating (at 0.2 m s-1), depending on the heater temperature used. A better configuration consisted of FIR heaters on four sides combined with a cyclic heating operation.

UR - http://www.scopus.com/inward/record.url?scp=33749344877&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=33749344877&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2006.02.010

DO - 10.1016/j.jfoodeng.2006.02.010

M3 - Article

AN - SCOPUS:33749344877

VL - 79

SP - 445

EP - 452

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 2

ER -