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Microwave processing of food samples: influence of cavity design and dielectric properties

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Microwave processing of food samples: influence of cavity design and dielectric properties

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Nombre: Clarissa;Curet;Bo ...
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dc.contributor.author Clarissa, Albuquerque es_ES
dc.contributor.author Curet, S. es_ES
dc.contributor.author Boillereaux, L. es_ES
dc.date.accessioned 2019-11-11T13:24:53Z
dc.date.available 2019-11-11T13:24:53Z
dc.date.issued 2019-10-15
dc.identifier.isbn 9788490487198
dc.identifier.uri http://hdl.handle.net/10251/130718
dc.description.abstract [EN] Microwave-material interactions and electromagnetic propagation phenomena are important to optimize the microwave heating process of food samples. In this study, a 3D numerical modelling of a TE10 rectangular waveguide including microwave antenna and impedance matching elements is proposed. The microwave applicator is aimed to process both solid and liquid food samples. The model illustrates the standing wave patterns and microwave absorbed power within the cavity by taking into account the influence of the screw tuner, quartz windows, shorting plunger, and additional dielectric support plates. The results reveal the importance to consider the real cavity design and the precise dielectric characterization to predict accurate temperature profiles within the food product during the microwave heating. Such a model can be now be used to optimize the food sample geometry to achieve minimum reflected power and better heating uniformity. es_ES
dc.description.sponsorship The authors are grateful to the National Council for Scientific and Technological Development (CNPq, Brazil) for Clarissa Detomi Albuquerque’s PhD scholarship and financial support (process number 232767/2014-9). The authors would also like to thank O. Tantot (XLIM, UMR CNRS 7252) for the dielectric characterization of materials. 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.title Microwave processing of food samples: influence of cavity design and dielectric properties es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/AMPERE2019.2019.9911
dc.relation.projectID info:eu-repo/grantAgreement/CNPq//232767%2F2014-9/
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Clarissa, A.; Curet, S.; Boillereaux, L. (2019). Microwave processing of food samples: influence of cavity design and dielectric properties. En AMPERE 2019. 17th International Conference on Microwave and High Frequency Heating. Editorial Universitat Politècnica de València. 261-268. https://doi.org/10.4995/AMPERE2019.2019.9911 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/9911 es_ES
dc.description.upvformatpinicio 261 es_ES
dc.description.upvformatpfin 268 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\9911 es_ES
dc.contributor.funder Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil


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