Characterization of Radiant Emitters Used in Food Processing

Radiant emissions from short, medium, and long wavelength thermal radiant emitter systems typically used for food processing applications were quantified. Measurements included heat flux intensity, emitter surface temperature, and spectral wavelength distribution. Heat flux measurements were found h...

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Bibliographic Details
Published in:The Journal of microwave power and electromagnetic energy 2003-01, Vol.38 (4), p.213-224
Main Authors: Lloyd, B.J., Farkas, B.E., Keener, K.M.
Format: Article
Language:English
Subjects:
Equipment Failure Analysis
Food Handling - instrumentation
Food Handling - methods
food processing
Heating - instrumentation
Heating - methods
Hot Temperature
radiant emitter
Radiation Dosage
Radiometry - methods
spectral distributions
Thermography - methods
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Summary:Radiant emissions from short, medium, and long wavelength thermal radiant emitter systems typically used for food processing applications were quantified. Measurements included heat flux intensity, emitter surface temperature, and spectral wavelength distribution. Heat flux measurements were found highly dependent on the incident angle and the distance from the emitter lacing. The maximum flux measured was 5.4 W/cm 2 . Emitter surface temperature measurements showed that short wavelength radiant systems had the highest surface temperature and greatest thermal efficiency. The emitter spectral distributions showed that radiant emitter systems had large amounts of far infrared energy emission greater than 3 pm when compared to theoretical blackbody curves. The longer wavelength energy would likely cause increased surface heating for most high moisture content food materials.
ISSN:0832-7823
DOI:10.1080/08327823.2003.11688500