Abstract
A strategy that setting ridge groove surface in the inner wall of the microwave reactor is proposed for improving the heating uniformity without losing heating efficiency. The influence of the different ridge groove structure parameters on the heating efficiency and uniformity of the microwave reactor is simulated by using the finite element method. The result shows that the ridge groove structure can effectively improve heating efficiency and uniformity of microwave reactor. Heating efficiency of microwave reactor reaches 98.75% after being simulated. When compared with the smooth cavity wall of the microwave reactor, the heating uniformity is enhanced up to 58.54%.
Publication Date
4-28-2017
First Page
81
Last Page
85
DOI
10.13652/j.issn.1003-5788.2017.04.016
Recommended Citation
Runeng, ZHONG; Bin, YAO; Tai, XIANG; and Qinhong, ZHENG
(2017)
"Influence of Ridge Groove Structure of the inner walls on Heating Efficiency and Uniformity of Microwave Reactor,"
Food and Machinery: Vol. 33:
Iss.
4, Article 16.
DOI: 10.13652/j.issn.1003-5788.2017.04.016
Available at:
https://www.ifoodmm.cn/journal/vol33/iss4/16
References
[1] 王顺民, 胡志超, 韩永斌, 等. 微波干燥均匀性研究进展[J]. 食品科学, 2014, 35(17): 297-300.
[2] JERMANN C, KOUTCHMA T, MARGAS E, et al. Mapping trends in novel and emerging food processing technologies around the world[J]. Innovative Food Science and Emerging Technologies, 2015, 31: 14-27.
[3] CHANDRASEKARAN S, RAMANATHAN S, BASAK T. Microwave food processing: A review[J]. Food Research International, 2013, 52(1): 243-261.
[4] MOSES J A, NORTON T, ALAGUSUNDARAM K, et al. Novel drying techniques for the food industry[J]. Food Engineering Reviews, 2014, 6: 43-55.
[5] ZHONG Xue-ying, DOLAN K D, ALMENAR E. Effect of steamable bag microwaving versus traditional cooking methods on nutritional preservation and physical properties of frozen vegetables: A case study on broccoli ( Brassica oleracea )[J]. Innovative Food Science & Emerging Technologies, 2015, 31: 116-122.
[6] JAMES C, PURNELL G, JAMES S J. A review of novel and innovative food freezing technologies[J]. Food and Bioprocess Technology, 2015, 8(8): 1 616-1 634.
[7] HOSSAN M R, BYUN D, DUTTA P. Analysis of microwave heating for cylindrical shaped objects[J]. International Journal of Heat and Mass Transfer, 2010, 53(23/24): 5 129-5 138.
[8] 李涛, 张伟, 陈海龙, 等. 频率和功率对轮胎微波加热的影响[J]. 橡胶工业, 2016, 63(6): 365-368.
[9] DOMINGUEZ T E, PLAZA G P, DIAZMORCILLO A, et al. Optimizations of electric field uniformity in microwave heating systems by means of multi-feeding and genetic algorithms[J]. International Journal of Materials and Product Technology, 2007, 29(1): 149-162.
[10] ROMANO V R, MARRA F, TAMMARO U. Modelling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach[J]. Journal of Food Engineering, 2005, 71(3): 233-241.
[11]PITCHAI K, CHEN J J, BIRLA S, et al. Multiphysics modeling of microwave heating of a frozen heterogeneous meal rotating on a turntable[J]. Journal of Food Science, 2015(80): 2 803-2 814.
[12] 宋文瀚, 王瑞芳, 李占勇, 等. 导电粒子对改善微波加热食品中局部过热现象的研究[J]. 食品与机械, 2014, 30(1): 15-20.
[13] KOSKINIEMI C B, TRUONG V D, SIMUNOVIC J, et al. Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system[J]. Journal of Food Engineering, 2011,105(1): 149-160.
[14] SCHUBERT H, REGIER M. The microwave processing of foods[M]. Cambridge: Woodhead Publishing in Food Science, 2005: 112.
[15] PU Yuan-yuan, SUN Da-wen. Prediction of moisture content uniformity of microwave-vacuum dried mangoes as affected by different shapes using NIR hyperspectral imaging[J]. Innovative Food Science & Emerging Technologies, 2016, 33: 348-356.
[16] 姚斌, 郑勤红, 钟汝能, 等. 馈口位置及负载对微波加热效率的影响及其优化[J]. 材料导报, 2012, 26(8): 161-163.
[17] LIU Shi-xiong, FUKUOKA M. Modeling of fish boiling under microwave irradiation[J]. Journal of Food Engineering, 2014, 140: 9-18.
[18] PITCHAI K, CHEN Ji-jian, BIRLA S, et al. Modeling microwave heating of frozen mashed potato in a domestic oven incorporating electromagnetic Journal of Food Engineering[J]. Frequency Spectrum, 2016, 173(7): 124-131.
[19] MADHUCHHANDA B, TANMAY B. A comprehensive analysis on the effect of shape on the microwave heating dynamics of food materials [J]. Innovative Food Science & Emerging Technologies, 2017, 39: 247-266.
[20] ITYAY Y, UCHIYAMA S, HATANO S, et al. Effect of Scattering by Fluidization of Electrically Conductive Beads on Electrical Field Intensity Profile in Microwave Dryers[J]. Drying Technology, 2005, 23(1/2): 273-287.
[21] 戴辉明, 郭雯, 程裕东, 等. 不同形状包装食品在微波加热过程中的三维温度分布[J]. 食品工业科技, 2015, 36(13): 82-86.
[22] ZHOU Rong, YANG Xiao-qing, SUN Di, et al. Multiple tube structure for heating uniformity and efficiency optimization of microwave ovens[J]. European Physical Journal Applied Physics, 2015, 69(2): 20-21.
[23] HONG Yi-du, LIN Bai-quan, LI He, et al. Three-dimensional simulation of microwave heating coal sample with varying parameters[J]. Applied Thermal Engineering, 2015, 93: 1 145-1 154.
[24] PENG Zhi-wei, HWANG J Y, PARK C L, et al. Numerical analysis of heat transfer characteristics in microwave heating of magnetic dielectrics[J]. Metallurgical and Materials Transactions A, 2012, 43(3): 1 070-1 078.
[25] GEEDIPALLI S SR, RAKESH V, DATTA A K. Modeling the heating uniformity contributed by a rotating turntable in microwave ovens[J]. Journal of Food Engineering, 2007, 82(3): 359-368.
[26] 张成怀, 魏光辉. 混响室测试区场均匀性分布规律仿真分析[J]. 高电压技术, 2008, 34(8): 1 537-1 541.
[27] PEDREO-MOLINA J L, MONZ-CABRERA J, PINZO-LAS. A new procedure for power efficiency optimization in microwave ovens based on thermo graphic measurements and load location search[J]. International Communications in Heat and Mass Transfer, 2007, 15(5): 564-569.