A novel phase optimization method to improve microwave heating uniformity

被引：1

作者：

Li, Yuanyuan ^{[1
]}

Zhang, Yao ^{[1
]}

Du, Yuhong ^{[1
]}

Hong, Tao ^{[1
]}

Gou, Dezhi ^{[1
]}

Wang, Lin ^{[1
]}

Tang, Zhengming ^{[1
]}

机构：

[1] China West Normal Univ, Sch Elect Informat Engn, Nanchong 637002, Peoples R China

来源：

JOURNAL OF FOOD ENGINEERING | 2025年 / 396卷

基金：

中国国家自然科学基金;

关键词：

Microwave heating; Uniformity; Solid-state; Phase optimization;

D O I：

10.1016/j.jfoodeng.2025.112567

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Microwave heating of food is common in daily life, where uniformity of heating is a crucial factor for ensuring processing quality. However, although previous studies have shown that microwave phase can influence heating uniformity, little attention has been paid to the utilization of phase optimization for enhancing uniformity. This paper innovatively proposed a real-time phase optimization method to enhance microwave heating uniformity, which was based on the establishment of a dual-port phase multi-physics model. Volumetric temperature distributions of the heated object were obtained by scanning with a phase step size of 20 degrees from 0 to 360 degrees. Then, the real-time feedback of volumetric temperature distribution was used to perform complementary phase selection, ultimately determining the optimal phase for each time interval. The results showed that the proposed method improved uniformity by over 40 % compared to fixed phase heating. The corresponding phase optimization experimental system was established by using the solid-state microwave source, and the heating performance of potato samples in different phase modes was compared and analyzed by using a thermal imaging camera. Experimental and computational results showed good consistency, which verified the correctness of the model and the superiority of the proposed method in improving the heating performance. Finally, the heating performance of different initial phases, different object shapes and higher input power is analyzed, indicating that the proposed method has good universality. This study provides a new approach which aims to improve heating uniformity and contributes to the more efficient application of microwaves in food engineering.

引用

页数：12

共 39 条

[1]

Antonio C., 2005, Comparison of linear and non-linear sweep rate regimes in variable frequency microwave technique for uniform heating in materials processing, DOI [10.1016/j.fbp.2016.04.009, DOI 10.1016/J.FBP.2016.04.009]

[2]

Bhargava D., 2022, Effect of Different Positions of Waveguide Port on the Coupled Model of Electromagnetic Wave and Heat Transfer in Microwave Heating of Coal, DOI [10.1016/j.jfoodeng.2013.12.015, DOI 10.1016/J.JFOODENG.2013.12.015]

[3]

BOHREN CF, 1983, ABSORPTION SCATTERIN

[4]

Bows J.R., 1999, Microwave phase control heating, DOI [10.1046/j.1365-2621.1999.00272.x, DOI 10.1046/J.1365-2621.1999.00272.X]

[5]

Campanone L.A., 2014, Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon, DOI [10.1016/j.applthermaleng.2014.08.048, DOI 10.1016/J.APPLTHERMALENG.2014.08.048]

[6]

Chen J., 2016, Modeling heat and mass transport during microwave heating of frozen food rotating on a turntable, P116, DOI [10.1016/j.fbp.2016.04.009, DOI 10.1016/J.FBP.2016.04.009]

[7]

Chen J., 2014, Heat and mass transport during microwave heating of mashed potato in domestic oven-model development, validation, and sensitivity analysis, DOI [10.1111/1750-3841.12636, DOI 10.1111/1750-3841.12636]

[8]

Chen J., 2015, Effect of decoupling electromagnetics from heat transfer analysis on prediction accuracy and computation time in modeling microwave heating of frozen and fresh mashed potato, P45, DOI [10.14456/scitechasia.2022.92, DOI 10.14456/SCITECHASIA.2022.92]

[9] Effect of decoupling electromagnetics from heat transfer analysis on prediction accuracy and computation time in modeling microwave heating of frozen and fresh mashed potato [J].

Chen, Jiajia ;

Pitchai, Krishnamoorthy ;

Jones, David ;

Subbiah, Jeyamkondan .

JOURNAL OF FOOD ENGINEERING, 2015, 144 :45-57

[10]

Gao H., 2024, APPL THERM ENG, DOI 10.1016/j.applthermaleng.2023.1223

← 1 2 3 4 →