Bin Yao , Junwei Wang , Qinhong Zheng , Yingkai Liu , Runeng Zhong , Tai Xiang
{"title":"改善微波加热性能的可控近场边界","authors":"Bin Yao , Junwei Wang , Qinhong Zheng , Yingkai Liu , Runeng Zhong , Tai Xiang","doi":"10.1016/j.ifset.2024.103723","DOIUrl":null,"url":null,"abstract":"<div><p>In this paper, we show that controlled near-field boundaries (CNFBs) fabricated from height-shiftable plate arrays (HSPAs) exhibit significant influences on the electromagnetic field distribution, which largely determines the performances of microwave heating; the significant influences provide a possibility to further improve the performances of microwave heating. First, the near-field boundary is proved theoretically having more influences on electromagnetic fields than the far-field boundary. Then, the CNFBs are fabricated by respectively placing three HSPAs, 2 × 2, 3 × 3, and 4 × 4, in a microwave reaction cavity (MRC). Based on the HSPA-MRC, three heating strategies are proposed to achieve extreme heating efficiency, excellent heating uniformity, and the best comprehensive heating performance, respectively. Compared with the conventional MRC, the proposed HSPA-MRC raises 56.27% heating efficiency and 394.64% heating uniformity. To validate the simulation results, a corresponding experiment system is built and experiments are carried out; the results of the experiments agree very well with simulations. Finally, the sensitivity of the proposed heating strategies is analyzed by heating samples with different shapes, sizes and materials.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":null,"pages":null},"PeriodicalIF":6.3000,"publicationDate":"2024-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Controlled near-field boundaries to improve microwave heating performances\",\"authors\":\"Bin Yao , Junwei Wang , Qinhong Zheng , Yingkai Liu , Runeng Zhong , Tai Xiang\",\"doi\":\"10.1016/j.ifset.2024.103723\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In this paper, we show that controlled near-field boundaries (CNFBs) fabricated from height-shiftable plate arrays (HSPAs) exhibit significant influences on the electromagnetic field distribution, which largely determines the performances of microwave heating; the significant influences provide a possibility to further improve the performances of microwave heating. First, the near-field boundary is proved theoretically having more influences on electromagnetic fields than the far-field boundary. Then, the CNFBs are fabricated by respectively placing three HSPAs, 2 × 2, 3 × 3, and 4 × 4, in a microwave reaction cavity (MRC). Based on the HSPA-MRC, three heating strategies are proposed to achieve extreme heating efficiency, excellent heating uniformity, and the best comprehensive heating performance, respectively. Compared with the conventional MRC, the proposed HSPA-MRC raises 56.27% heating efficiency and 394.64% heating uniformity. To validate the simulation results, a corresponding experiment system is built and experiments are carried out; the results of the experiments agree very well with simulations. Finally, the sensitivity of the proposed heating strategies is analyzed by heating samples with different shapes, sizes and materials.</p></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2024-05-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Food Science & Emerging Technologies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1466856424001620\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856424001620","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Controlled near-field boundaries to improve microwave heating performances
In this paper, we show that controlled near-field boundaries (CNFBs) fabricated from height-shiftable plate arrays (HSPAs) exhibit significant influences on the electromagnetic field distribution, which largely determines the performances of microwave heating; the significant influences provide a possibility to further improve the performances of microwave heating. First, the near-field boundary is proved theoretically having more influences on electromagnetic fields than the far-field boundary. Then, the CNFBs are fabricated by respectively placing three HSPAs, 2 × 2, 3 × 3, and 4 × 4, in a microwave reaction cavity (MRC). Based on the HSPA-MRC, three heating strategies are proposed to achieve extreme heating efficiency, excellent heating uniformity, and the best comprehensive heating performance, respectively. Compared with the conventional MRC, the proposed HSPA-MRC raises 56.27% heating efficiency and 394.64% heating uniformity. To validate the simulation results, a corresponding experiment system is built and experiments are carried out; the results of the experiments agree very well with simulations. Finally, the sensitivity of the proposed heating strategies is analyzed by heating samples with different shapes, sizes and materials.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.