A new protocol for radio frequency heating of low-moisture, viscous sauces and its temperature uniformity optimisation

Radio frequency (RF) heating of agri-food, especially low moisture viscous sauces (LMVS), have obvious advantages. However, uneven heating is one main problem of RF heating technology that has to be solved. Due to the unclear heating mechanism and the difficulty to measure the three-dimensional temperature distribution in the heated object, computer-aided analysis method was adopted. Based on the RF heating numerical calculation model after experimental verification and the characteristics of polyetherimide (PEI) assisted RF heating of peanut butter (PB), this study proposed an improved method for an existing pro-tocol. Meanwhile, parameters of the new protocol were optimised by the Multi-objective Global Optimi-sation (MGO) of its surrogate model. Results demonstrated that the best size of PEI block in the new protocol was & phi;100 3 9.5 mm and the positional height was 12 mm. When the pasteurisation temperature Tp was set to 70 & DEG;C and the control temperature Tc was set to 75 & DEG;C, the temperature uniformity evaluation indices, Over-shoot Temperature Control Index (OTCI) and Targeted Penetration Depth (TPD), were 0.920% and 3.975 mm, respectively. Compared with 4.845% and 4.940 mm before improvement, the new protocol achieved significant optimisation and improved the temperature uniformity effectively. This also proved the feasibility of MGO method of surrogate model in relevant studies.