食品样品的微波处理:空腔设计和介电性能的影响

Proceedings 17th International Conference on Microwave and High Frequency Heating Pub Date : 2019-10-15 DOI:10.4995/ampere2019.2019.9911

A. Clarissa, S. Curet, L. Boillereaux

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引用次数: 2

摘要

微波-物质相互作用和电磁传播现象对优化食品样品的微波加热过程具有重要意义。本文提出了一种包含微波天线和阻抗匹配元件的TE10矩形波导的三维数值模拟方法。微波涂抹器的目的是处理固体和液体食品样品。该模型通过考虑螺旋调谐器、石英窗、短路柱塞和附加介电支撑板的影响来描述腔内的驻波模式和微波吸收功率。结果表明，考虑真实腔体设计和精确的介电特性对于准确预测微波加热过程中食品内部温度分布的重要性。这样的模型现在可以用来优化食品样品的几何形状，以达到最小的反射功率和更好的加热均匀性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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MICROWAVE PROCESSING OF FOOD SAMPLES: INFLUENCE OF CAVITY DESIGN AND DIELECTRIC PROPERTIES

Microwave-material interactions and electromagnetic propagation phenomena are important to optimize the microwave heating process of food samples. In this study, a 3D numerical modelling of a TE10 rectangular waveguide including microwave antenna and impedance matching elements is proposed. The microwave applicator is aimed to process both solid and liquid food samples. The model illustrates the standing wave patterns and microwave absorbed power within the cavity by taking into account the influence of the screw tuner, quartz windows, shorting plunger, and additional dielectric support plates. The results reveal the importance to consider the real cavity design and the precise dielectric characterization to predict accurate temperature profiles within the food product during the microwave heating. Such a model can be now be used to optimize the food sample geometry to achieve minimum reflected power and better heating uniformity.

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Proceedings 17th International Conference on Microwave and High Frequency Heating

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