A Novel Method by Three Slot Coupling Holes Alternate Working to Improve Microwave Heating Uniformity

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Haoran Wu, Dan Li, Jianjun Chen, Kama Huang, Zhengming Tang
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Abstract

Microwave heating is a booming technology in the food industry that has gained attention for its outstanding benefits. However, the problem of uneven heating remains a persistent challenge in practical applications. To solve this problem, this study presents a novel microwave heating method that improves heating uniformity by generating a rotating electric field. However, unlike traditional methods, it does not rely on physical rotation. To illustrate the method succinctly, a structure with three center-symmetric coupling slots was designed. The cyclic activation of these slots results in an effect similar to a port in rotation, generating a dynamic electric field in the resonant cavity so that the microwave energy is absorbed more uniformly. To validate the proposed method, a corresponding multiphysics field simulation model is developed. The heating process was simulated and analyzed by deeply coupling Maxwell's equations with heat conduction equations. Moreover, a well-established system was built for physical experimental validation. The results show that the proposed method surpasses the traditional single-port fixed-position heating with a 79.3% improvement in heating efficiency and a 17.2% improvement in heating uniformity.

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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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