改善微波加热性能的可控近场边界

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Innovative Food Science & Emerging Technologies Pub Date : 2024-05-29 DOI:10.1016/j.ifset.2024.103723
Bin Yao , Junwei Wang , Qinhong Zheng , Yingkai Liu , Runeng Zhong , Tai Xiang
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引用次数: 0

摘要

本文表明,由高度可变板阵列(HSPAs)制造的可控近场边界(CNFB)对电磁场分布有显著影响,而电磁场分布在很大程度上决定了微波加热的性能;这些显著影响为进一步提高微波加热的性能提供了可能。首先,从理论上证明了近场边界比远场边界对电磁场的影响更大。然后,通过在微波反应腔(MRC)中分别放置 2 × 2、3 × 3 和 4 × 4 三个 HSPA 来制造 CNFB。在 HSPA-MRC 的基础上,提出了三种加热策略,以分别实现极高的加热效率、优异的加热均匀性和最佳的综合加热性能。与传统的 MRC 相比,所提出的 HSPA-MRC 提高了 56.27% 的加热效率和 394.64% 的加热均匀性。为了验证仿真结果,建立了相应的实验系统并进行了实验;实验结果与仿真结果非常吻合。最后,通过加热不同形状、尺寸和材料的样品,分析了所提出的加热策略的灵敏度。
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Controlled near-field boundaries to improve microwave heating performances

In this paper, we show that controlled near-field boundaries (CNFBs) fabricated from height-shiftable plate arrays (HSPAs) exhibit significant influences on the electromagnetic field distribution, which largely determines the performances of microwave heating; the significant influences provide a possibility to further improve the performances of microwave heating. First, the near-field boundary is proved theoretically having more influences on electromagnetic fields than the far-field boundary. Then, the CNFBs are fabricated by respectively placing three HSPAs, 2 × 2, 3 × 3, and 4 × 4, in a microwave reaction cavity (MRC). Based on the HSPA-MRC, three heating strategies are proposed to achieve extreme heating efficiency, excellent heating uniformity, and the best comprehensive heating performance, respectively. Compared with the conventional MRC, the proposed HSPA-MRC raises 56.27% heating efficiency and 394.64% heating uniformity. To validate the simulation results, a corresponding experiment system is built and experiments are carried out; the results of the experiments agree very well with simulations. Finally, the sensitivity of the proposed heating strategies is analyzed by heating samples with different shapes, sizes and materials.

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来源期刊
CiteScore
12.00
自引率
6.10%
发文量
259
审稿时长
25 days
期刊介绍: Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
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