A comprehensive mathematical modeling study for temperature evolution during radio frequency assisted honey decrystallization
| dc.authorid | 0000-0003-2834-246X | |
| dc.authorid | 0000-0002-9758-297X | |
| dc.authorid | 0000-0002-7552-7937 | |
| dc.authorid | 0000-0001-8450-8810 | |
| dc.authorid | 0000-0001-9397-6966 | |
| dc.contributor.author | Karataş, Ozan | |
| dc.contributor.author | Uyar, Rahmi | |
| dc.contributor.author | Son, Ezgi | |
| dc.contributor.author | Coşkun, Eda | |
| dc.contributor.author | Mert, Behiç | |
| dc.contributor.author | Marra, Francesco | |
| dc.contributor.author | Erdoğdu, Ferruh | |
| dc.date.accessioned | 2025-07-14T06:35:07Z | |
| dc.date.available | 2025-07-14T06:35:07Z | |
| dc.date.issued | 2025 | |
| dc.department | Mühendislik Fakültesi | |
| dc.description.abstract | In industrial settings, honey decrystallization is conducted by conventional thermal processing with hot water (12–18 h) or air (24–36 h) at around 60 °C. Considering the demands for a green and sustainable efficient process, a novel approach is needed. Radio frequency (RF) heating is a dielectric process where volumetric heat generation within the sample is expected. Designing such a process requires the knowledge of temperature evolution within the product. Hence, the objective of this study was to develop a mathematical model to determine the temperature evolution of crystallized honey during RF processing and compare the results with conventional approach to demonstrate the efficiency. For this purpose, a computational model was developed to determine the temperature evolution in a crystallized honey during RF and conventional hot water processing. Natural convection effects were also included within the model to see whether there will be any improving effect despite the higher viscosity. Decrystallization kinetics was also coupled with temperature evolution to observe the process efficiency. The results indicated the efficiency of RF heating as an innovative processing approach for decrystallization while the natural convection effects were not significant. | |
| dc.identifier.doi | 10.1016/j.fbp.2025.02.001 | |
| dc.identifier.issn | 09603085 | |
| dc.identifier.scopus | 85217277793 | |
| dc.identifier.uri | https://dx.doi.org/10.1016/j.fbp.2025.02.001 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12451/13282 | |
| dc.identifier.volume | 150 | |
| dc.identifier.wos | WOS:001426688500001 | |
| dc.identifier.wosquality | Q2 | |
| dc.indekslendigikaynak | Scopus | |
| dc.indekslendigikaynak | Web of Science | |
| dc.institutionauthor | Uyar, Rahmi | |
| dc.language.iso | en | |
| dc.publisher | Institution of Chemical Engineers | |
| dc.relation.ispartof | Food and Bioproducts Processing | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.subject | Decrystallization | |
| dc.subject | Honey | |
| dc.subject | Natural Convection Effects | |
| dc.subject | Radio Frequency Processing | |
| dc.title | A comprehensive mathematical modeling study for temperature evolution during radio frequency assisted honey decrystallization | |
| dc.type | Article |
