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Enhanced microwave assisted processing of 2D cylindrical porous food dielectric

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Enhanced microwave assisted processing of 2D cylindrical porous food dielectric

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dc.contributor.author Kumari, Sushma es_ES
dc.contributor.author Samanta, Sujoy es_ES
dc.contributor.author Patel, Kush es_ES
dc.date.accessioned 2019-11-04T07:26:20Z
dc.date.available 2019-11-04T07:26:20Z
dc.date.issued 2019-10-15
dc.identifier.isbn 9788490487198
dc.identifier.uri http://hdl.handle.net/10251/130155
dc.description.abstract [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. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof AMPERE 2019. 17th International Conference on Microwave and High Frequency Heating es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Energy Production by Microwaves es_ES
dc.subject Microwave CVD es_ES
dc.subject EM Modelling es_ES
dc.subject Microwave Material interaction es_ES
dc.subject Dielectric Properties es_ES
dc.subject Dielectric Properties Measurement es_ES
dc.subject Solid State Microwave es_ES
dc.subject Microwave Processing es_ES
dc.subject Microwave Chemistry es_ES
dc.subject Microwave applicators design es_ES
dc.subject Microwave es_ES
dc.subject Porous food es_ES
dc.subject Optimum heating es_ES
dc.subject Average power absorption es_ES
dc.title Enhanced microwave assisted processing of 2D cylindrical porous food dielectric es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/AMPERE2019.2019.9893
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename Ampere 2019 es_ES
dc.relation.conferencedate Septiembre 09-12, 2019 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/AMPERE2019/AMPERE2019/paper/view/9893 es_ES
dc.description.upvformatpinicio 253 es_ES
dc.description.upvformatpfin 260 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\9893 es_ES


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