Microwave combination heating: Coupled electromagnetics- multiphase porous media modeling and MRI experimentation

Device Testing: High-Efficiency and High-Uniformity Microwave Water Treatment System Based on Horn Antennas

Microwave heating has excellent potential for applications in wastewater treatment. This study proposes a highly efficient continuous liquid-phase microwave heating system to overcome the problems of low treatment capacity, low dynamic range of loads, and insufficient heating uniformity of the existing equipment. First, a quarter-wavelength impedance-matching layer improves heating efficiency, and the heating uniformity has been enhanced by horn antennas. Second, an experimental system is developed. The simulation and experimental results are consistent, with the microwave system achieving over 90% energy utilization for different thicknesses and concentrations of salt water. Finally, simulations are performed to analyze microwave efficiency and heating uniformity at different flow rates, salinities, dielectric properties, and sawtooth structures. The system can efficiently heat loads with a wide range of dielectric properties, including saline water. Generally, when the permittivity varies from 10 to 80, and the loss tangent varies dynamically from 0.15 to 0.6, more than 90% of microwave efficiency and excellent temperature distribution (The coefficient of temperature variation COV < 0.5) can be achieved. The system’s modular design enables scaling up to further boost processing capacity. Overall, the system provides high-throughput, high-efficiency, high-uniformity, and large-dynamic-range microwave water treatment, which has promising applications in industrial water treatment.

Radio Frequency Drying Behavior in Porous Media: A Case Study of Potato Cube with Computer Modeling

To study the mechanism of heat and mass transfer in porous food material and explore its coupling effect in radio frequency (RF) drying processes, experiments were conducted with potato cubes subjected to RF drying. COMSOL Multiphysics® package was used to establish a numerical model to simulate the heat and mass transfer process in the potato cube and solved with finite element method. Temperature history at the sample center and the heating pattern after drying was validated with experiment in a 27.12 MHz RF heating system. Results showed the simulation results were in agreement with experiments. Furthermore, the temperature distribution and water vapor concentration distribution were correspondent with water distribution in the sample after RF drying. The water concentration within the food volume was non-uniform with a higher water concentration than the corner, the maximum difference of which was 0.03 g·cm-3. The distribution of water vapor concentration in the sample was similar to that of water content distribution since a pressure gradient from center to corner allowed the mass transfer from the sample to the surrounding in the drying process. In general, the moisture distribution in the sample affected the temperature and water vapor concentration distribution since the dielectric properties of the sample were mainly dependent on its moisture content during a drying process. This study reveals the mechanism of RF drying of porous media and provides an effective approach for analyzing and optimizing the RF drying process.

Critical assessment of methods for measurement of temperature profiles and heat load history in microwave heating processes-A review

Limitations of microwave processing due to inhomogeneities of power input and energy absorption have been widely described. Over- and underheated product areas influence reproducibility, product quality, and possibly safety. Although a broad range of methods is available for temperature measurement and evaluation of time/temperature effects, none of them is sufficiently able to detect temperature differences and thermally induced effects within the product caused by inhomogeneous heating. The purpose of this review is to critically assess different methods of temperature measurement for their suitability for different microwave applications, namely metallic temperature sensors, thermal imaging, pyrometer measurement, fiber optic sensors, microwave radiometry, magnetic resonance imaging, liquid crystal thermography, thermal paper, and biological and chemical time-temperature indicators. These methods are evaluated according to their advantages and limitations, method characteristics, and potential interference with the electric field. Special attention is given to spatial resolution, accuracy, handling, and purpose of measurement, that is, development work or online production control. Differences of methods and examples of practical application and failure in microwave-assisted food processing are discussed with a special focus on microwave pasteurization and microwave-assisted drying. Based on this assessment, it is suggested that infrared cameras for measuring temperature distribution at the product surface and partially inside the product in combination with a chemical time/temperature indicator (e.g., Maillard reaction, generating heat-induced color variations, depending on local energy absorption) appear to be the most appropriate system for future practical application in microwave food process control, microwave system development, and product design. Reliable detection of inhomogeneous heating is a prerequisite to counteracte inhomogeneity by a targeted adjustment of process and product parameters in microwave applications.

Investigation of Heat and Moisture Transport in Bananas during Microwave Heating Process

The numerical method was used to investigate heat and moisture transport during dehydration of bananas from microwave heating. COMSOL multi-physics software was employed to perform the simulation task. A banana is defined as a porous medium. It has constituents of water, vapor, air as the liquid phase and a solid porous matrix. The numerical results of this study were validated with experimental data. The profiles of moisture, vapor and pressure are discussed in this study. Moreover, the effects of the ripening stages of the banana are examined. A higher heat flux was observed from the beginning period along with the increasing time steps until 50 s. Heat generation decreased during 50 s to 60 s, coinciding with a small rise in temperature, but the temperature gradient remained constant. The temperature distribution of both unripe and ripe banana samples was non-uniform. At the center of the banana, the temperature increased rapidly and reached its highest temperature with the negative temperature gradient toward the boundary surface. More heat generation was observed around the center region of the banana. This was due to higher moisture in comparison with the boundary surface. Heat and moisture were transported from the center of the banana to its surface. The water convective flux peaked around 11 mm from the center. The vapor pressure peaked at the center for all cases. Less heat generation within unripe bananas was observed due to the lower moisture content.

Heat and mass transport during microwave heating of mashed potato in domestic oven--model development, validation, and sensitivity analysis

A 3-dimensional finite-element model coupling electromagnetics and heat and mass transfer was developed to understand the interactions between the microwaves and fresh mashed potato in a 500 mL tray. The model was validated by performing heating of mashed potato from 25 °C on a rotating turntable in a microwave oven, rated at 1200 W, for 3 min. The simulated spatial temperature profiles on the top and bottom layer of the mashed potato showed similar hot and cold spots when compared to the thermal images acquired by an infrared camera. Transient temperature profiles at 6 locations collected by fiber-optic sensors showed good agreement with predicted results, with the root mean square error ranging from 1.6 to 11.7 °C. The predicted total moisture loss matched well with the observed result. Several input parameters, such as the evaporation rate constant, the intrinsic permeability of water and gas, and the diffusion coefficient of water and gas, are not readily available for mashed potato, and they cannot be easily measured experimentally. Reported values for raw potato were used as baseline values. A sensitivity analysis of these input parameters on the temperature profiles and the total moisture loss was evaluated by changing the baseline values to their 10% and 1000%. The sensitivity analysis showed that the gas diffusion coefficient, intrinsic water permeability, and the evaporation rate constant greatly influenced the predicted temperature and total moisture loss, while the intrinsic gas permeability and the water diffusion coefficient had little influence.

PRACTICAL APPLICATION

This model can be used by the food product developers to understand microwave heating of food products spatially and temporally. This tool will allow food product developers to design food package systems that would heat more uniformly in various microwave ovens. The sensitivity analysis of this study will help us determine the most significant parameters that need to be measured accurately for reliable model prediction.

Numerical simulation of the effect of superparamagnetic nanoparticles on microwave rewarming of cryopreserved tissues

In this study, the microwave rewarming process of cryopreserved samples with embedded superparamagnetic (SPM) nanoparticles was numerically simulated. The Finite Element Method (FEM) was used to calculate the coupling of the electromagnetic field and the temperature field in a microwave rewarming system composed of a cylindrical resonant cavity, an antenna source, and a frozen sample phantom with temperature-dependent properties. The heat generated by the sample and the nanoparticles inside the electromagnetic field of the microwave cavity was calculated. The dielectric properties of the biological tissues were approximated using the Debye model, which is applicable at different temperatures. The numerical results showed that, during the rewarming process of the sample phantom without nanoparticles, the rewarming rate was 29.45°C/min and the maximum temperature gradient in the sample was 3.58°C/mm. If nanoparticles were embedded in the sample, and the cavity power was unchanged, the rewarming rate was 47.76°C/min and the maximum temperature gradient in the sample was 1.64°C/mm. In the presence of SPM nanoparticles, the rewarming rate and the maximum temperature gradient were able to reach 20.73°C/min and 0.68°C/mm at the end of the rewarming under the optimized cavity power setting, respectively. The ability to change these temperature behaviors may prevent devitrification and would greatly diminish thermal stress during the rewarming process. The results indicate that the rewarming rate and the uniformity of temperature distribution are increased by nanoparticles. This could be because nanoparticles generated heat in the sample homogeneously and the time-dependent parameters of the sample improved after nanoparticles were homogeneously embedded within it. We were thus able to estimate the positive effect of SPM nanoparticles on microwave rewarming of cryopreserved samples.