Pub Date : 2023-10-02DOI: 10.1080/08327823.2023.2274169
Aguilar-Garib Juan Antonio
{"title":"Editor’s message: writing and refereeing review papers","authors":"Aguilar-Garib Juan Antonio","doi":"10.1080/08327823.2023.2274169","DOIUrl":"https://doi.org/10.1080/08327823.2023.2274169","url":null,"abstract":"","PeriodicalId":16556,"journal":{"name":"Journal of Microwave Power and Electromagnetic Energy","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135948738","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
AbstractPerilla seed meal (PSM) is a by-product rich in proteins and bioactive compounds obtained by cold pressed oil extraction method. Microwave is an efficient nonconventional technology usually used to accelerate the recovery of the extracts. In this study, pH, microwave power and treatment time were optimized to maximize the recovery of targeted compounds using Box–Behnken design. The pH was found to be the most significant variable affecting the yield followed by microwave power and treatment time (based on F-value). Compared to conventional alkaline extraction, an increase in the yield of protein content by 10.58%, antioxidant activity by 7.48% and total phenolic content by 21.59% was recorded at the optimal values of pH (11.5) microwave power (160 W) and treatment time (30 s). Moreover, principle component analysis revealed opposite correlation between antioxidant activity and extraction of protein/phenolics suggesting the loss of bioactivity at the higher yield of extracts. Also, from the clustering analysis, the effect of microwave treatment found to be lower in more extreme alkaline conditions compared to lower pH values. Hence, lower alkaline conditions are suggested for the microwave treatment to develop better control system in the extraction industry.HighlightsPlant extracts are frequently obtained using microwave-assisted extraction (MAE)Alkalinity level, microwave power and exposure time were analyzedMulticomponent analysis revealed optimum microwave treatments at less alkaline conditionsThe protein yield was 10.5% higher while total phenolic content was 21.6% higher than conventional alkaline extraction in optimum microwave conditionsThe MAE is recommended to obtain a high recovery of extracts with minimum degradationKeywords: Microwave assisted extractionmulticomponent analysisperilla seed mealantioxidant activitytotal phenolic contentproteins Disclosure StatementThe author declares no conflict of interest.Additional informationFundingThis research was funded by the Seed money project, NIFTEM/Dean Research/2020/18, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India.
{"title":"Effect of microwave treatment on the alkaline extraction of proteins and phenolics from perilla seed meal in varying pH conditions: An optimization study using multicomponent analysis","authors":"Rahul Kumar, Aniket Kamboj, Rakhi Singh, Rajni Chopra","doi":"10.1080/08327823.2023.2269493","DOIUrl":"https://doi.org/10.1080/08327823.2023.2269493","url":null,"abstract":"AbstractPerilla seed meal (PSM) is a by-product rich in proteins and bioactive compounds obtained by cold pressed oil extraction method. Microwave is an efficient nonconventional technology usually used to accelerate the recovery of the extracts. In this study, pH, microwave power and treatment time were optimized to maximize the recovery of targeted compounds using Box–Behnken design. The pH was found to be the most significant variable affecting the yield followed by microwave power and treatment time (based on F-value). Compared to conventional alkaline extraction, an increase in the yield of protein content by 10.58%, antioxidant activity by 7.48% and total phenolic content by 21.59% was recorded at the optimal values of pH (11.5) microwave power (160 W) and treatment time (30 s). Moreover, principle component analysis revealed opposite correlation between antioxidant activity and extraction of protein/phenolics suggesting the loss of bioactivity at the higher yield of extracts. Also, from the clustering analysis, the effect of microwave treatment found to be lower in more extreme alkaline conditions compared to lower pH values. Hence, lower alkaline conditions are suggested for the microwave treatment to develop better control system in the extraction industry.HighlightsPlant extracts are frequently obtained using microwave-assisted extraction (MAE)Alkalinity level, microwave power and exposure time were analyzedMulticomponent analysis revealed optimum microwave treatments at less alkaline conditionsThe protein yield was 10.5% higher while total phenolic content was 21.6% higher than conventional alkaline extraction in optimum microwave conditionsThe MAE is recommended to obtain a high recovery of extracts with minimum degradationKeywords: Microwave assisted extractionmulticomponent analysisperilla seed mealantioxidant activitytotal phenolic contentproteins Disclosure StatementThe author declares no conflict of interest.Additional informationFundingThis research was funded by the Seed money project, NIFTEM/Dean Research/2020/18, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India.","PeriodicalId":16556,"journal":{"name":"Journal of Microwave Power and Electromagnetic Energy","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135902795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-02DOI: 10.1080/08327823.2023.2269495
Welat Miran, T. Koray Palazoğlu
AbstractThe present study proposes an approach to overcome the problem of corner/edge overheating of foods undergoing radio frequency heating. For testing, a container with a central rectangular compartment surrounded by a frame of four compartments was used. Wheat flour, a representative of low-moisture foods, was packed inside the rectangular compartment to provide a density of 800 kg/m3. Afterwards, in the surrounding compartments, air, deionized water and NaCl solution were used for independent radio frequency heating tests. Two different electrode gaps (135 and 145 mm) were employed. The temperature of the sample was measured continuously using fibre optic probes at four different internal locations. The difference between the maximum and the minimum temperatures for three different cases (a: air, b: deionized water and c: NaCl solution) were as follows for electrode gaps of 135 and 145 mm, respectively: (a) 27.3 and 26.1 °C, (b) 2.5 and 4.8 °C and (c) 3.7 and 1.8 °C. Uniformity index values were also calculated. The results showed that temperature variation within the sample was greatly reduced when the sample was surrounded by deionized water or NaCl solution.PRACTICAL APPLICATIONThe project findings will provide processors with a practical means to achieve more uniform radio frequency heating of low-moisture foods.Keywords: Radio frequency heatingheating uniformitywheat flourdeionized waterNaCl solution Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by the Scientific Research Projects Unit of Mersin University (Project no: 2019-3-TP3-3787), Council of Higher Education (100/2000 Doctoral Scholarship Programme) and Scientific and Technical Research Council of Turkey, TUBITAK (2211-A National Doctoral Scholarship Programme).
{"title":"Experimental investigation of radio frequency heating uniformity of wheat flour surrounded by deionized water and NaCl solution","authors":"Welat Miran, T. Koray Palazoğlu","doi":"10.1080/08327823.2023.2269495","DOIUrl":"https://doi.org/10.1080/08327823.2023.2269495","url":null,"abstract":"AbstractThe present study proposes an approach to overcome the problem of corner/edge overheating of foods undergoing radio frequency heating. For testing, a container with a central rectangular compartment surrounded by a frame of four compartments was used. Wheat flour, a representative of low-moisture foods, was packed inside the rectangular compartment to provide a density of 800 kg/m3. Afterwards, in the surrounding compartments, air, deionized water and NaCl solution were used for independent radio frequency heating tests. Two different electrode gaps (135 and 145 mm) were employed. The temperature of the sample was measured continuously using fibre optic probes at four different internal locations. The difference between the maximum and the minimum temperatures for three different cases (a: air, b: deionized water and c: NaCl solution) were as follows for electrode gaps of 135 and 145 mm, respectively: (a) 27.3 and 26.1 °C, (b) 2.5 and 4.8 °C and (c) 3.7 and 1.8 °C. Uniformity index values were also calculated. The results showed that temperature variation within the sample was greatly reduced when the sample was surrounded by deionized water or NaCl solution.PRACTICAL APPLICATIONThe project findings will provide processors with a practical means to achieve more uniform radio frequency heating of low-moisture foods.Keywords: Radio frequency heatingheating uniformitywheat flourdeionized waterNaCl solution Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by the Scientific Research Projects Unit of Mersin University (Project no: 2019-3-TP3-3787), Council of Higher Education (100/2000 Doctoral Scholarship Programme) and Scientific and Technical Research Council of Turkey, TUBITAK (2211-A National Doctoral Scholarship Programme).","PeriodicalId":16556,"journal":{"name":"Journal of Microwave Power and Electromagnetic Energy","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135902025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-02DOI: 10.1080/08327823.2023.2269496
Kartik Verma, Jarrod Nachtrab, Jake Dvorak, Peter Alley, Ran Yang, Hao Gan, Jiajia Chen
AbstractSolid-state-based microwave ovens are promising to mitigate the non-uniformity issue for their precise controlled microwave parameters. Multiphysics modeling is a useful tool for understanding complicated microwave heating processes. However, previous models using simple or manually measured oven geometry had challenges in accurately predicting the heating patterns. This study developed a 3-D scanning approach to characterize the accurate geometric details of the cavity and incorporate it in the multiphysics modeling of solid-state microwave heating. The effect of oven geometric details on modeling accuracy was evaluated for models using the simple box, manually measured, and 3-D scanned geometries at multiple microwave frequencies and port locations. A quantitative approach was also developed to replace the previously often-used qualitative approach to compare the spatial temperature profiles between the simulation and experiments. The Multiphysics-based models using 3-D scanned geometry showed significantly or considerably smaller RMSE values (1.57 to 4.11 °C) than the models with simple box geometry (1.73 to 6.33 °C) and manually measured geometry (1.48 to 4.66 °C) at most heating scenarios. The 3-D scanned approach can accurately incorporate the irregular geometric details of the oven cavity and can improve the prediction accuracy of microwave heating models for future food products and oven development.Keywords: Solid-state3-D scanningthermal imagesheating patternsimulationCOMSOL AcknowledgementsThis study is based on research that the Tennessee Agricultural Experiment Station supported with funding from the USDA National Institute of Food and Agriculture Hatch Multistate Research capacity funding program (Accession Number 1023982) and the USDA National Institute of Food and Agriculture AFRI project (Grant No: 2021-67017-33444).Disclosure statementThe authors declare no conflict of interest.Data availabilityData will be made available on request
摘要固态微波炉因其精确控制微波参数而有望缓解非均匀性问题。多物理场建模是理解复杂微波加热过程的有效工具。然而，以前使用简单或手动测量烤箱几何形状的模型在准确预测加热模式方面存在挑战。本研究开发了一种三维扫描方法来表征腔体的精确几何细节，并将其纳入固态微波加热的多物理场建模中。在多个微波频率和端口位置使用简单的盒子、手动测量和三维扫描几何形状来评估烤箱几何细节对建模精度的影响。本文还提出了一种定量方法来代替以前常用的定性方法来比较模拟和实验之间的空间温度分布。在大多数加热情景下，使用三维扫描几何形状的基于多物理场的模型显示，与使用简单盒形几何形状(1.73至6.33°C)和手动测量几何形状(1.48至4.66°C)的模型相比，RMSE值(1.57至4.11°C)显著或相当小。三维扫描方法可以准确地反映炉腔的不规则几何细节，提高微波加热模型的预测精度，为未来食品和烤箱的发展提供参考。本研究基于美国农业部国家粮食和农业研究所Hatch多州研究能力资助计划(Accession Number 1023982)和美国农业部国家粮食和农业研究所AFRI项目(Grant No: 2021-67017-33444)资助的田纳西州农业实验站的研究。声明作者声明无利益冲突。数据可得性应要求提供数据
{"title":"3-D scanned oven geometry improves the modeling accuracy of the solid-state microwave heating process","authors":"Kartik Verma, Jarrod Nachtrab, Jake Dvorak, Peter Alley, Ran Yang, Hao Gan, Jiajia Chen","doi":"10.1080/08327823.2023.2269496","DOIUrl":"https://doi.org/10.1080/08327823.2023.2269496","url":null,"abstract":"AbstractSolid-state-based microwave ovens are promising to mitigate the non-uniformity issue for their precise controlled microwave parameters. Multiphysics modeling is a useful tool for understanding complicated microwave heating processes. However, previous models using simple or manually measured oven geometry had challenges in accurately predicting the heating patterns. This study developed a 3-D scanning approach to characterize the accurate geometric details of the cavity and incorporate it in the multiphysics modeling of solid-state microwave heating. The effect of oven geometric details on modeling accuracy was evaluated for models using the simple box, manually measured, and 3-D scanned geometries at multiple microwave frequencies and port locations. A quantitative approach was also developed to replace the previously often-used qualitative approach to compare the spatial temperature profiles between the simulation and experiments. The Multiphysics-based models using 3-D scanned geometry showed significantly or considerably smaller RMSE values (1.57 to 4.11 °C) than the models with simple box geometry (1.73 to 6.33 °C) and manually measured geometry (1.48 to 4.66 °C) at most heating scenarios. The 3-D scanned approach can accurately incorporate the irregular geometric details of the oven cavity and can improve the prediction accuracy of microwave heating models for future food products and oven development.Keywords: Solid-state3-D scanningthermal imagesheating patternsimulationCOMSOL AcknowledgementsThis study is based on research that the Tennessee Agricultural Experiment Station supported with funding from the USDA National Institute of Food and Agriculture Hatch Multistate Research capacity funding program (Accession Number 1023982) and the USDA National Institute of Food and Agriculture AFRI project (Grant No: 2021-67017-33444).Disclosure statementThe authors declare no conflict of interest.Data availabilityData will be made available on request","PeriodicalId":16556,"journal":{"name":"Journal of Microwave Power and Electromagnetic Energy","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135902319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-02DOI: 10.1080/08327823.2023.2269494
Akshita Yadav, Priyanka P. Singh, Ganeswar Nath
AbstractStealth performance for any microwave absorbing material (MAM) is primarily controlled by the intrinsic characteristic properties of the composition of the composite. The inbuilt property of graphene has enrich the interaction of electromagnetic waves (EMWs) when it is impregnated in its compatible components such as naturally occurring organic materials. The present research engraved with a natural fibre composite with graphene as a stuffing in a resin polymer environment. The powdered form of banana-coconut coir fibre dust with 50–50 wt.% of average particle size of 150 µm with graphene has been fabricated as a hybrid composite of Graphene/Banana-coconut (GN/BNN-CCNT). The surface morphology of the fabricated composite is significantly modified with the addition of graphene creating a sustainable and foam-like elastic skeletal structure for compatibility with EMW. The enhanced dielectric values with different microwave properties for stealth performance are computed. At a frequency of 10.63 GHz a significant −15.68 dB reflection loss is found which comprises of power loss of 97.5% showing the effectiveness of the GN/BNN-CCNT/Epoxy hybrid composite as a stealth material for different X band frequency applications.Keywords: Microwave absorbing materialshybrid compositedielectric propertiesX-band frequency AcknowledgmentThe authors would like to express their appreciation to Science and Technology Department, Govt. of Odisha for sanctioning the Project No.3692/ST and Vice-Chancellor of the Veer Surendra Sai University of Technology, Burla for providing laboratory facilities.Disclosure statementThe author declares no conflict of interest.
{"title":"Graphene induced carbon-based fibre composite as microwave absorber for X-band frequency application","authors":"Akshita Yadav, Priyanka P. Singh, Ganeswar Nath","doi":"10.1080/08327823.2023.2269494","DOIUrl":"https://doi.org/10.1080/08327823.2023.2269494","url":null,"abstract":"AbstractStealth performance for any microwave absorbing material (MAM) is primarily controlled by the intrinsic characteristic properties of the composition of the composite. The inbuilt property of graphene has enrich the interaction of electromagnetic waves (EMWs) when it is impregnated in its compatible components such as naturally occurring organic materials. The present research engraved with a natural fibre composite with graphene as a stuffing in a resin polymer environment. The powdered form of banana-coconut coir fibre dust with 50–50 wt.% of average particle size of 150 µm with graphene has been fabricated as a hybrid composite of Graphene/Banana-coconut (GN/BNN-CCNT). The surface morphology of the fabricated composite is significantly modified with the addition of graphene creating a sustainable and foam-like elastic skeletal structure for compatibility with EMW. The enhanced dielectric values with different microwave properties for stealth performance are computed. At a frequency of 10.63 GHz a significant −15.68 dB reflection loss is found which comprises of power loss of 97.5% showing the effectiveness of the GN/BNN-CCNT/Epoxy hybrid composite as a stealth material for different X band frequency applications.Keywords: Microwave absorbing materialshybrid compositedielectric propertiesX-band frequency AcknowledgmentThe authors would like to express their appreciation to Science and Technology Department, Govt. of Odisha for sanctioning the Project No.3692/ST and Vice-Chancellor of the Veer Surendra Sai University of Technology, Burla for providing laboratory facilities.Disclosure statementThe author declares no conflict of interest.","PeriodicalId":16556,"journal":{"name":"Journal of Microwave Power and Electromagnetic Energy","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135902754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-17DOI: 10.1080/08327823.2023.2238574
Juan Antonio Aguilar Garib
Published in Journal of Microwave Power and Electromagnetic Energy (Vol. 57, No. 3, 2023)
发表于《微波功率与电磁能学报》2023年第57卷第3期
{"title":"Editor’s message: valorising the experimental material presented in the data notes","authors":"Juan Antonio Aguilar Garib","doi":"10.1080/08327823.2023.2238574","DOIUrl":"https://doi.org/10.1080/08327823.2023.2238574","url":null,"abstract":"Published in Journal of Microwave Power and Electromagnetic Energy (Vol. 57, No. 3, 2023)","PeriodicalId":16556,"journal":{"name":"Journal of Microwave Power and Electromagnetic Energy","volume":null,"pages":null},"PeriodicalIF":1.5,"publicationDate":"2023-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138518657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-19DOI: 10.1080/08327823.2023.2235553
K. Ateş, Tolga Ziya Kocaer, S. Ozen, N. Kockal
Abstract Exposure to electromagnetic radiation from digital devices, especially in the radio frequency range, affects human health in buildings. Furthermore, various electronic devices might be vulnerable to electromagnetic pollution in the same manner. Therefore, the electromagnetic interference (EMI) shielding technique is one of the electromagnetic compatibility (EMC) engineering phenomena that prevents the detrimental effects by means of electromagnetic pollution, especially in building areas. This work investigates the EMI shielding effectiveness and electromagnetic absorbing activities of plaster mortars containing various waste metals with different ratios. Measurements have been carried out in the frequency range of 8.2–12 GHz. Results concluded that the reference material shows the lowest total shielding effectiveness. The plaster mortar sample containing 20% iron, 3% steel, and 3% chromium showed the maximum EMI shielding effectiveness with a range of 20–24 dB. Measurement results indicated that the absorption capability is the dominant component of the total shielding effectiveness, except for the reference sample. Furthermore, the apparent porosity of each sample was analyzed. The maximum apparent porosity was obtained by chromium chips waste added sample. It was obtained that the iron waste chips increased the apparent porosity of samples.
{"title":"Electromagnetic interference shielding effectiveness and microwave absorption performance of plaster mortars containing metal waste chips in X-band frequency range","authors":"K. Ateş, Tolga Ziya Kocaer, S. Ozen, N. Kockal","doi":"10.1080/08327823.2023.2235553","DOIUrl":"https://doi.org/10.1080/08327823.2023.2235553","url":null,"abstract":"Abstract Exposure to electromagnetic radiation from digital devices, especially in the radio frequency range, affects human health in buildings. Furthermore, various electronic devices might be vulnerable to electromagnetic pollution in the same manner. Therefore, the electromagnetic interference (EMI) shielding technique is one of the electromagnetic compatibility (EMC) engineering phenomena that prevents the detrimental effects by means of electromagnetic pollution, especially in building areas. This work investigates the EMI shielding effectiveness and electromagnetic absorbing activities of plaster mortars containing various waste metals with different ratios. Measurements have been carried out in the frequency range of 8.2–12 GHz. Results concluded that the reference material shows the lowest total shielding effectiveness. The plaster mortar sample containing 20% iron, 3% steel, and 3% chromium showed the maximum EMI shielding effectiveness with a range of 20–24 dB. Measurement results indicated that the absorption capability is the dominant component of the total shielding effectiveness, except for the reference sample. Furthermore, the apparent porosity of each sample was analyzed. The maximum apparent porosity was obtained by chromium chips waste added sample. It was obtained that the iron waste chips increased the apparent porosity of samples.","PeriodicalId":16556,"journal":{"name":"Journal of Microwave Power and Electromagnetic Energy","volume":null,"pages":null},"PeriodicalIF":1.5,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77696383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-03DOI: 10.1080/08327823.2023.2235549
Cuneyt Dincer, Timur Tongur, T. Erkaymaz
Abstract This study investigates the modeling of the concentration of hibiscus extracts and the effect of the concentration process on some quality properties of hibiscus extracts. Absolute pressure was applied as 250 mbar in all concentration processes. Thermal vacuum concentration process was applied at 75 °C and 80 °C, thermosonic vacuum concentration process was applied at 75 °C and 0.02 W/mL AED, and microwave vacuum concentration treatment was applied at 180 and 300 W. The shortest processing time was achieved with the microwave vacuum concentration process at 300 W. Among the 13 models used, Midilli was the most successful model (R 2 ≥ 0.9951, χ2 ≤ 1.0185 and RMSE ≤ 1.0092)) in describing the concentration data. No significant change was determined in the physicochemical properties of the concentrated samples. However, a significant increase was determined in the turbidity values of the concentrated hibiscus samples, while a significant decrease was noted in the anthocyanin content and composition and antioxidant activity values of the concentrated samples compared to the initial sample.
{"title":"Effect of the microwave and thermosonic vacuum concentration methods on quality parameters of hibiscus (hibiscus sabdariffa L.) extract and mathematical modeling of concentration","authors":"Cuneyt Dincer, Timur Tongur, T. Erkaymaz","doi":"10.1080/08327823.2023.2235549","DOIUrl":"https://doi.org/10.1080/08327823.2023.2235549","url":null,"abstract":"Abstract This study investigates the modeling of the concentration of hibiscus extracts and the effect of the concentration process on some quality properties of hibiscus extracts. Absolute pressure was applied as 250 mbar in all concentration processes. Thermal vacuum concentration process was applied at 75 °C and 80 °C, thermosonic vacuum concentration process was applied at 75 °C and 0.02 W/mL AED, and microwave vacuum concentration treatment was applied at 180 and 300 W. The shortest processing time was achieved with the microwave vacuum concentration process at 300 W. Among the 13 models used, Midilli was the most successful model (R 2 ≥ 0.9951, χ2 ≤ 1.0185 and RMSE ≤ 1.0092)) in describing the concentration data. No significant change was determined in the physicochemical properties of the concentrated samples. However, a significant increase was determined in the turbidity values of the concentrated hibiscus samples, while a significant decrease was noted in the anthocyanin content and composition and antioxidant activity values of the concentrated samples compared to the initial sample.","PeriodicalId":16556,"journal":{"name":"Journal of Microwave Power and Electromagnetic Energy","volume":null,"pages":null},"PeriodicalIF":1.5,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91139603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-03DOI: 10.1080/08327823.2023.2235551
Taher Sofizadeh, J. Khodaei, H. Darvishi, N. Behroozi-Khazaei, M. Koushesh Saba
Abstract Increasing heating performance and preservation of product quality are critical factors in the food industry. Although microwave-vacuum heating is applied in many food processes, there are many unanswered questions about its effects on sensitive foods. In this study, the tomato juice was concentrated in microwave-vacuum heating system and results compared with conventional and conventional-vacuum heating methods. The effect of pressure and microwave power was investigated on quality parameters, energy consumption, exergy performance, and processing kinetics of tomato juice concentration. The processing time in the microwave-vacuum method was 2.3 to 6.3-fold lower than conventional and conventional-vacuum methods. The exergy performance was obtained in the range of 7.16–13.29% for microwave-vacuum heating and 2.04–2.99% for conventional methods. Microwave vacuum heating could reduce energy consumption by 30–71%, compared with conventional-vacuum methods. The minimum decline in ascorbic acid and total phenol content of tomato juice concentrate was observed for microwave-vacuum evaporation. Microwave-vacuum heating was an excellent concentration technique that provided tomato paste with improved nutritional quality, increasing exergy efficiency, reducing processing time and energy consumption compared to conventional and conventional vacuum processes.
{"title":"Process parameters of microwave heating-assisted vacuum evaporation of tomato juice: quality, energy consumption, exergy performance, and kinetic processing","authors":"Taher Sofizadeh, J. Khodaei, H. Darvishi, N. Behroozi-Khazaei, M. Koushesh Saba","doi":"10.1080/08327823.2023.2235551","DOIUrl":"https://doi.org/10.1080/08327823.2023.2235551","url":null,"abstract":"Abstract Increasing heating performance and preservation of product quality are critical factors in the food industry. Although microwave-vacuum heating is applied in many food processes, there are many unanswered questions about its effects on sensitive foods. In this study, the tomato juice was concentrated in microwave-vacuum heating system and results compared with conventional and conventional-vacuum heating methods. The effect of pressure and microwave power was investigated on quality parameters, energy consumption, exergy performance, and processing kinetics of tomato juice concentration. The processing time in the microwave-vacuum method was 2.3 to 6.3-fold lower than conventional and conventional-vacuum methods. The exergy performance was obtained in the range of 7.16–13.29% for microwave-vacuum heating and 2.04–2.99% for conventional methods. Microwave vacuum heating could reduce energy consumption by 30–71%, compared with conventional-vacuum methods. The minimum decline in ascorbic acid and total phenol content of tomato juice concentrate was observed for microwave-vacuum evaporation. Microwave-vacuum heating was an excellent concentration technique that provided tomato paste with improved nutritional quality, increasing exergy efficiency, reducing processing time and energy consumption compared to conventional and conventional vacuum processes.","PeriodicalId":16556,"journal":{"name":"Journal of Microwave Power and Electromagnetic Energy","volume":null,"pages":null},"PeriodicalIF":1.5,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90918485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Aiming at the intercoupling of multiple physics and the time-varying characteristics of boundary conditions in the microwave heating process, how to optimize the temperature uniformity of materials with a cooperative-mode stirrer is focused in this paper. First, the formation of standing waves can be effectively avoided by introducing the mode stirrer, thereby improving the heating efficiency of the material. Description of pattern stirrer motion processes using implicit functions and level set methods. Second, in order to optimize the temperature uniformity of the material, the stirrer is made intelligent, and the electromagnetic field distribution can be optimized by using different stirrer positions and directions, and the temperature uniformity is improved through intelligent coordination of stirrers in different positions. Finally, the finite element method is used to perform numerical simulation calculations on integer and continuous variables. The results show that the proposed method can improve the temperature uniformity of the conventional microwave heating model by 28.2%–81.44% and 23.2%∼63.91% at each level and lead hammer section respectively, and can improve the heating efficiency by 14.8%∼36.4%. According to its performance when heating different shapes and different materials, the proposed method is efficient and feasible.
{"title":"Study on the microwave heating temperature uniformity of an intelligent synergistic mode stirrer","authors":"Biao Yang, Feiyun Peng, Cheng Cheng, Zhaogang Wu, Hongbin Huang","doi":"10.1080/08327823.2023.2235550","DOIUrl":"https://doi.org/10.1080/08327823.2023.2235550","url":null,"abstract":"Abstract Aiming at the intercoupling of multiple physics and the time-varying characteristics of boundary conditions in the microwave heating process, how to optimize the temperature uniformity of materials with a cooperative-mode stirrer is focused in this paper. First, the formation of standing waves can be effectively avoided by introducing the mode stirrer, thereby improving the heating efficiency of the material. Description of pattern stirrer motion processes using implicit functions and level set methods. Second, in order to optimize the temperature uniformity of the material, the stirrer is made intelligent, and the electromagnetic field distribution can be optimized by using different stirrer positions and directions, and the temperature uniformity is improved through intelligent coordination of stirrers in different positions. Finally, the finite element method is used to perform numerical simulation calculations on integer and continuous variables. The results show that the proposed method can improve the temperature uniformity of the conventional microwave heating model by 28.2%–81.44% and 23.2%∼63.91% at each level and lead hammer section respectively, and can improve the heating efficiency by 14.8%∼36.4%. According to its performance when heating different shapes and different materials, the proposed method is efficient and feasible.","PeriodicalId":16556,"journal":{"name":"Journal of Microwave Power and Electromagnetic Energy","volume":null,"pages":null},"PeriodicalIF":1.5,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77015725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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