A Novel Method by Three Slot Coupling Holes Alternate Working to Improve Microwave Heating Uniformity

IF 2.9 3区 农林科学 Q3 ENGINEERING, CHEMICAL Journal of Food Process Engineering Pub Date : 2025-02-04 DOI:10.1111/jfpe.70047
Haoran Wu, Dan Li, Jianjun Chen, Kama Huang, Zhengming Tang
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Abstract

Microwave heating is a booming technology in the food industry that has gained attention for its outstanding benefits. However, the problem of uneven heating remains a persistent challenge in practical applications. To solve this problem, this study presents a novel microwave heating method that improves heating uniformity by generating a rotating electric field. However, unlike traditional methods, it does not rely on physical rotation. To illustrate the method succinctly, a structure with three center-symmetric coupling slots was designed. The cyclic activation of these slots results in an effect similar to a port in rotation, generating a dynamic electric field in the resonant cavity so that the microwave energy is absorbed more uniformly. To validate the proposed method, a corresponding multiphysics field simulation model is developed. The heating process was simulated and analyzed by deeply coupling Maxwell's equations with heat conduction equations. Moreover, a well-established system was built for physical experimental validation. The results show that the proposed method surpasses the traditional single-port fixed-position heating with a 79.3% improvement in heating efficiency and a 17.2% improvement in heating uniformity.

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三槽耦合孔交替工作提高微波加热均匀性的新方法
微波加热是食品工业中一项蓬勃发展的技术,因其突出的优点而受到关注。然而,在实际应用中,加热不均匀的问题仍然是一个持续的挑战。为了解决这一问题,本研究提出了一种新的微波加热方法,通过产生旋转电场来提高加热均匀性。然而,与传统方法不同的是,它不依赖于物理旋转。为了简洁地说明该方法,设计了一个具有三个中心对称耦合槽的结构。这些槽的循环激活会产生类似于旋转中的端口的效果,在谐振腔中产生动态电场,从而使微波能量被更均匀地吸收。为了验证所提出的方法,建立了相应的多物理场仿真模型。利用麦克斯韦方程组与热传导方程的深度耦合,对加热过程进行了模拟和分析。此外,还建立了一个完善的物理实验验证系统。结果表明,该方法优于传统的单孔定位加热,加热效率提高79.3%,加热均匀性提高17.2%。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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