Kumari, S.; Samanta, S.; Patel, K. (2019). Enhanced microwave assisted processing of 2D cylindrical porous food dielectric. En AMPERE 2019. 17th International Conference on Microwave and High Frequency Heating. Editorial Universitat Politècnica de València. 253-260. https://doi.org/10.4995/AMPERE2019.2019.9893
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/130155
Title:
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Enhanced microwave assisted processing of 2D cylindrical porous food dielectric
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Author:
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Kumari, Sushma
Samanta, Sujoy
Patel, Kush
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Issued date:
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Abstract:
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[EN] The importance of microwave assisted thermal processing for the food industry relies on the
fact of the procedure being economical and swift along with ensuring high quality product.
The sample has been assumed as ...[+]
[EN] The importance of microwave assisted thermal processing for the food industry relies on the
fact of the procedure being economical and swift along with ensuring high quality product.
The sample has been assumed as a porous solid food with meat being the continuous phase
and oil or water being the dispersed phase. The resultant matrix of meat-oil or meat-water is
considered to be a 2D cylinder being subjected to microwave irradiation in two different
interaction schemes i.e. lateral and radial. The thermal effect of the interaction is calculated
by applying Galerkin finite element analysis to simultaneously solve the Maxwell's equation
and heat transfer equation using pertinent boundary conditions. The preliminary solution
gives the value of average power absorption at different sample sizes which exhibit few peak
points depicting enhanced heating and power absorption. Further study consists of analyzing
the spatial distribution of power and temperature along with the transient temperature
difference and mean temperature evolution within the sample corresponding to designated
observation points. The heating strategy exhibiting high heating rate and low thermal nonuniformity is recommended as the preferred optimum condition. For both meat-oil and meatwater porous solids, the radial irradiation is recommended as the optimal heating strategy
corresponding to smaller sample diameter (OP: 1) whereas lateral irradiation is
recommended for larger sample diameter (OP: 2). Overall the present work serves as a guide
for enhanced microwave assisted heating of porous food samples in the shape of 2D
cylinders.
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Subjects:
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Energy Production by Microwaves
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Microwave CVD
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EM Modelling
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Microwave Material interaction
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Dielectric Properties
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Dielectric Properties Measurement
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Solid State Microwave
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Microwave Processing
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Microwave Chemistry
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Microwave applicators design
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Microwave
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Porous food
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Optimum heating
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Average power absorption
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Copyrigths:
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Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
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ISBN:
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9788490487198
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Source:
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AMPERE 2019. 17th International Conference on Microwave and High Frequency Heating.
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DOI:
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10.4995/AMPERE2019.2019.9893
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Publisher:
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Editorial Universitat Politècnica de València
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Publisher version:
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http://ocs.editorial.upv.es/index.php/AMPERE2019/AMPERE2019/paper/view/9893
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Conference name:
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Ampere 2019
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Conference place:
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Valencia, Spain
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Conference date:
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Septiembre 09-12, 2019
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Type:
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Capítulo de libro
Comunicación en congreso
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