Application of 3D scanning method in radio frequency heating simulation

Authors

ZHANG Ruyi, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Tec
LI Feng, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Tec
JIAO Yang, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Tec

Abstract

In order to improve the simulation accuracy, this paper took potatoes as examples, selected two irregular-shape potatoes, used a three-dimensional scanner to obtain the accurate geometries, imported the geometries into a multiphysics finite element software COMSOL Multiphysics^, solved its temperature distribution field under different powers/voltages, and carried experiment verifications. Results show that after 40 minutes of RF heating, the temperature distribution, maximum and minimum temperature values and internal time-temperature curves of the simulated results are in good agreement with the experimental results with a simulation accuracy over 90%. This method is suitable for simulating RF heating processes of irregular-shape samples. Variations of sample shape and plate voltages do not have significant influence to the accuracy of RF heating simulation.

Publication Date

7-28-2019

First Page

39

Last Page

44

DOI

10.13652/j.issn.1003-5788.2019.07.007

Recommended Citation

Ruyi, ZHANG; Feng, LI; and Yang, JIAO (2019) "Application of 3D scanning method in radio frequency heating simulation," Food and Machinery: Vol. 35: Iss. 7, Article 7.
DOI: 10.13652/j.issn.1003-5788.2019.07.007
Available at: https://www.ifoodmm.cn/journal/vol35/iss7/7

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