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Lu Y, Shuai M, Gao J, Ye X, Guo S, Yang L, Huang B, Zhang J, Hou M, Gao L, Zhou Z. Numerical Simulation and Experimental Analysis for Microwave Sintering Process of Lithium Hydride (LiH). MATERIALS (BASEL, SWITZERLAND) 2024; 17:5342. [PMID: 39517612 PMCID: PMC11547530 DOI: 10.3390/ma17215342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/01/2024] [Revised: 10/28/2024] [Accepted: 10/30/2024] [Indexed: 11/16/2024]
Abstract
Dense lithium hydride (LiH) is widely used in neutron shielding applications for thermonuclear reactors and space systems due to its unique properties. However, traditional sintering methods often lead to cracking in LiH products. This study investigates the densification sintering of LiH using microwave technology. A multiphysics model was established based on the measured dielectric properties of LiH at different temperatures, allowing for a detailed analysis of the electromagnetic and thermal field distributions during the microwave heating of cylindrical LiH samples. The results indicate that the electric field distribution within the LiH is relatively uniform, with resistive losses concentrated primarily in the LiH region of the microwave cavity. LiH rapidly absorbs microwave energy, reaching the sintering temperature of 520 °C in just 415 s. Additionally, the temperature difference between the low- and high-temperature regions during the sintering process remains below 5 °C, demonstrating excellent uniform heating characteristics. The microwave sintering process enhances interface migration within the LiH samples, resulting in dense metallurgical bonding between grains. In summary, this research provides valuable insights and theoretical support for the rapid densification of LiH materials, highlighting the potential of microwave technology in improving material properties.
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Affiliation(s)
- Yuanjia Lu
- Faculty of Metallurgical and Energy Engineering, Kunming University of Science and Technology, Kunming 650093, China; (Y.L.); (X.Y.); (S.G.); (M.H.); (Z.Z.)
- State Key Laboratory of Complex Nonferrous Metal Resources Clean Utilization, Kunming University of Science and Technology, Kunming 650093, China
| | - Maobing Shuai
- Science and Technology on Surface Physics and Chemistry Laboratory, Jiangyou 621908, China; (M.S.); (B.H.); (J.Z.)
| | - Jiyun Gao
- School of Chemistry and Environment, Yunnan Minzu University, Kunming 650093, China;
| | - Xiaolei Ye
- Faculty of Metallurgical and Energy Engineering, Kunming University of Science and Technology, Kunming 650093, China; (Y.L.); (X.Y.); (S.G.); (M.H.); (Z.Z.)
- State Key Laboratory of Complex Nonferrous Metal Resources Clean Utilization, Kunming University of Science and Technology, Kunming 650093, China
| | - Shenghui Guo
- Faculty of Metallurgical and Energy Engineering, Kunming University of Science and Technology, Kunming 650093, China; (Y.L.); (X.Y.); (S.G.); (M.H.); (Z.Z.)
- State Key Laboratory of Complex Nonferrous Metal Resources Clean Utilization, Kunming University of Science and Technology, Kunming 650093, China
| | - Li Yang
- Faculty of Metallurgical and Energy Engineering, Kunming University of Science and Technology, Kunming 650093, China; (Y.L.); (X.Y.); (S.G.); (M.H.); (Z.Z.)
- State Key Laboratory of Complex Nonferrous Metal Resources Clean Utilization, Kunming University of Science and Technology, Kunming 650093, China
| | - Bin Huang
- Science and Technology on Surface Physics and Chemistry Laboratory, Jiangyou 621908, China; (M.S.); (B.H.); (J.Z.)
| | - Jiajia Zhang
- Science and Technology on Surface Physics and Chemistry Laboratory, Jiangyou 621908, China; (M.S.); (B.H.); (J.Z.)
| | - Ming Hou
- Faculty of Metallurgical and Energy Engineering, Kunming University of Science and Technology, Kunming 650093, China; (Y.L.); (X.Y.); (S.G.); (M.H.); (Z.Z.)
- State Key Laboratory of Complex Nonferrous Metal Resources Clean Utilization, Kunming University of Science and Technology, Kunming 650093, China
| | - Lei Gao
- Faculty of Metallurgical and Energy Engineering, Kunming University of Science and Technology, Kunming 650093, China; (Y.L.); (X.Y.); (S.G.); (M.H.); (Z.Z.)
- State Key Laboratory of Complex Nonferrous Metal Resources Clean Utilization, Kunming University of Science and Technology, Kunming 650093, China
| | - Ziqi Zhou
- Faculty of Metallurgical and Energy Engineering, Kunming University of Science and Technology, Kunming 650093, China; (Y.L.); (X.Y.); (S.G.); (M.H.); (Z.Z.)
- State Key Laboratory of Complex Nonferrous Metal Resources Clean Utilization, Kunming University of Science and Technology, Kunming 650093, China
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2
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Lata S, Swarnakar AK, Kumar A, Das SK. Effects of mode of heat transfer on puffing quality of rice grain: A modeling and simulation analysis. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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3
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Nget S, Mith H, Boué G, Curet S, Boillereaux L. The Development of a Digital Twin to Improve the Quality and Safety Issues of Cambodian Pâté: The Application of 915 MHz Microwave Cooking. Foods 2023; 12:foods12061187. [PMID: 36981120 PMCID: PMC10048061 DOI: 10.3390/foods12061187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 03/07/2023] [Accepted: 03/08/2023] [Indexed: 03/15/2023] Open
Abstract
Foodborne diseases are common in Cambodia and developing good food hygiene practices is a mandatory goal. Moreover, developing a low-carbon strategy and energy efficiency is also a priority. This study focuses on pâté cooking, a very common food product in Cambodia. In this paper, the authors chose to develop a digital twin dedicated to perfectly predict the temperature for cooking in a 915 MHz single-mode cavity, instead of using a classical and energy-consuming steaming method. The heating strategy is based on a ramp-up heating and a temperature-holding technique (with Tylose® as the model food and Cambodian pâté). The model developed with COMSOL® Multiphysics software can accurately predict both local temperatures and global moisture losses within the pâté sample (RMSE values of 2.83 and 0.58, respectively). The moisture losses of Cambodian pâté at the end of the process was 28.5% d.b (dry basis) after a ramp-up heating activity ranging from 4 to 80 °C for 1880 s and a temperature-holding phase at 80 °C for 30 min. Overall, the accurate prediction of local temperatures within Cambodian pâté is mainly dependent on the external heat-transfer coefficient during the temperature-holding phase, and is specifically discussed in this study. A 3D model can be used, at present, as a digital twin to improve the temperature homogeneity of modulated microwave power inputs in the future.
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Affiliation(s)
- Sovannmony Nget
- Oniris, Nantes Université, CNRS, GEPEA, UMR 6144, F-44000 Nantes, France
- RIC, Institute of Technology of Cambodia, Russian Federation Blvd., Phnom Penh P.O. Box 86, Cambodia
| | - Hasika Mith
- RIC, Institute of Technology of Cambodia, Russian Federation Blvd., Phnom Penh P.O. Box 86, Cambodia
| | | | - Sébastien Curet
- Oniris, Nantes Université, CNRS, GEPEA, UMR 6144, F-44000 Nantes, France
- Correspondence:
| | - Lionel Boillereaux
- Oniris, Nantes Université, CNRS, GEPEA, UMR 6144, F-44000 Nantes, France
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4
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Yan B, Meng L, Yang H, Du L, Jiao X, Zhang N, Huang J, Zhao J, Zhang H, Chen W, Fan D. Microwave heating process of moderate-minced surimi based on multiphase porous media model. J Food Sci 2023; 88:273-292. [PMID: 36463411 DOI: 10.1111/1750-3841.16408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 11/03/2022] [Accepted: 11/11/2022] [Indexed: 12/05/2022]
Abstract
Moderately processed surimi products exhibit better nutrient retention and enhanced gels, and the great potential of microwaves application and changes in the way of chopping meat has been reported by previous research. In this study, a systematic analysis of the novel surimi product was made to explore the heat and mass transfer characteristics. A porous media model combining electromagnetic heat and hygroscopic expansion was developed to evaluate this process, and its accuracy has been verified experimentally. It was found that the dielectric characterization of multiphase mixture system has great influence on the results, the complex refractive index mixture equation was used due to its lowest root-mean-square error value. In addition, the effect of moderate processing on microwave heating was examined in terms of porosity changes. However, nonuniform temperature distributions were found in the higher porous samples, especially when the porosity is greater than 0.81. Moreover, the developed model was coupled with the evaluation for gel properties and the results showed the significant effect of moderate crushing on the gel quality during the microwave heating process.
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Affiliation(s)
- Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Linglu Meng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Huayu Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lin Du
- Information Center of the State Administration for Market Regulation, Beijing, China
| | - Xidong Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China.,Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen, China.,Anjoy Foods Group Co., Ltd., Xiamen, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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5
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Effects of Container Design on the Temperature and Moisture Content Distribution in Pork Patties during Microwave Heating: Experiment and Numerical Simulation. Processes (Basel) 2022. [DOI: 10.3390/pr10112382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Effects of the container design on the heat transfer rate and food quality during microwave heating were explored and validated with numerical simulations and experiments. The uniformity of moisture content and temperature was investigated, and to describe microwave heating patterns, a simulation model was created. Pork patties with different moisture and salt contents were heated in three different containers (center and edge-perforated lid as well as without lid) to achieve 80 °C using a domestic microwave oven. Compared to the center or mid-way positions, the temperatures at the edge of the patties rose quickly. By containing the evaporated vapor from the heated pork patties inside the container, the container with a center-perforated lid decreased the heating rate and non-uniformity in temperature and moisture content. A simplified numerical model for the electromagnetics, heat, and momentum transfer coupling simulation was developed to understand the moisture and temperature distribution of the pork patties after microwave heating. Heating uniformity and the final quality of the pork patties could be improved by a container with a center-perforated lid. The proposed model was able to describe the microwave warming process for ready-to-eat products; thus, it is a useful tool for designing microwavable ready meals.
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6
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Ye J, Xu C, Huang K, Guo J, Zhu H. Understanding the heating characteristics in microwave heating moving and deforming foods by a hybrid double-layer ALE/implicit algorithm. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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7
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Kako Y, Llave Y, Sakai N, Fukuoka M. Computer simulation of microwave cooking of sweet potato. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yoshihiro Kako
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
| | - Yvan Llave
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
| | - Noboru Sakai
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
| | - Mika Fukuoka
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
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8
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Zhang Y, Gao M, Gao F, Yang H, Liu Y, Zheng X. Puffing characteristics of berry slice under continuous microwave puffing conditions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yuhan Zhang
- College of Engineering Northeast Agricultural University Harbin China
| | - Ming Gao
- College of Engineering Northeast Agricultural University Harbin China
| | - Feng Gao
- College of Engineering Northeast Agricultural University Harbin China
| | - Hao Yang
- College of Engineering Northeast Agricultural University Harbin China
| | - Yicheng Liu
- College of Engineering Northeast Agricultural University Harbin China
| | - Xianzhe Zheng
- College of Engineering Northeast Agricultural University Harbin China
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9
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Kumari S, Samanta SK. The efficient thermal processing of cylindrical multiphase meat: a study on the selection of microwave heating strategy. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The two-dimensional cylindrically shaped multiphase meat sample was modelled for microwave processing for two different interaction techniques i.e., lateral and radial during mono-mode operation of waveguide. The study was aimed to analyze the effect of volume fraction and sample size along with the duration of the procedure on the heat distribution corresponding to specified frequency and intensity of microwave. Procedure exhibiting higher heating rate and lower thermal non-homogeneity was set as the deciding factor for an optimal heating scheme. In order to achieve optimal processing at both 915 and 2450 MHz frequency, rotation of smaller samples and non-rotation of larger samples were recommended in most of the case studies; however, few exceptions were also observed and reported. In addition, reciprocity between volume fraction, intensity of the microwave radiation and procedure duration was also discussed. Overall, the present study would guide the studies on the microwave processing of two-dimensional multiphase meat.
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Affiliation(s)
- Sushma Kumari
- Department of Chemical and Biochemical Engineering , Indian Institute of Technology Patna , Bihta , Patna – 801106 , India
| | - Sujoy Kumar Samanta
- Department of Chemical and Biochemical Engineering , Indian Institute of Technology Patna , Bihta , Patna – 801106 , India
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10
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Thermodynamic analysis of moist coal during microwave heating using coupled electromagnetic, multi-phase heat and mass transfer model. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2022.117690] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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11
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Pei Y, Li Z, Song C, Li J, Xu W, Zhu G. Analysis and modelling of temperature and moisture gradient for ginger slices in hot air drying. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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A smart reheating and defrosting microwave oven based on infrared temperature sensor and humidity sensor. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Wang Y, Ge P, Guo X, He Y, Han X, Peng X, Wang Y, Xia X, Shi C. Inactivation of Shigella flexneri by 405-nm Light-Emitting Diode Treatment and Possible Mechanism of Action. Foodborne Pathog Dis 2022; 19:349-358. [PMID: 35443788 DOI: 10.1089/fpd.2021.0094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Shigella flexneri, a common Gram-negative foodborne pathogen, is widely distributed in fresh-cut fruits and vegetables, unpasteurized milk, and food processing environments. The aims of this study were to evaluate the antibacterial effects of 405-nm light-emitting diode (LED) treatment on S. flexneri and to investigate the possible mechanism. The results showed that LED irradiation (360 min) reduced the number of S. flexneri in phosphate-buffered saline by 3.29 log colony-forming unit (CFU)/mL (initial bacterial count: 6.81 log CFU/mL). The cells in reconstituted infant formula, cells on fresh-cut carrot slices, and biofilm-associated cells on stainless steel surfaces were reduced by 1.83 log CFU/mL, 7.00 log CFU/cm2, and 4.35 log CFU/cm2 following LED treatment for 360, 120, and 120 min, respectively. LED treatment damaged both DNA and cell wall of S. flexneri and changed cell morphology and cell membrane permeability. In addition, LED treatment decreased total cell protein concentration of S. flexneri. These results indicated that 405-nm LED treatment effectively controlled S. flexneri contamination of foods and food contact surfaces and that the bacterial inactivation may be the result of damage to multiple cellular components. These findings highlight the potential of LED technology in controlling S. flexneri during food processing, storage, and preparation.
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Affiliation(s)
- Yiwen Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Pengfei Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xi Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yifei He
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xintong Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiaoli Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiaodong Xia
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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Shen L, Gao M, Feng S, Ma W, Zhang Y, Liu C, Liu C, Zheng X. Analysis of heating uniformity considering microwave transmission in stacked bulk of granular materials on a turntable in microwave ovens. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110903] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Su T, Zhang W, Zhang Z, Wang X, Zhang S. Energy utilization and heating uniformity of multiple specimens heated in a domestic microwave oven. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.12.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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16
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Development of a complementary-frequency strategy to improve microwave heating of gellan gel in a solid-state system. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110763] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Sun T, Zhang M. Modeling and optimization of microwave drying of rice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tongsheng Sun
- School of Mechanical Engineering Anhui Polytechnic University Wuhu China
| | - Mingming Zhang
- School of Mechanical Engineering Anhui Polytechnic University Wuhu China
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18
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Multiphysics modeling of microwave heating of solid samples in rotary lifting motion in a rectangular multi-mode cavity. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102767] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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19
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Numerical analysis of heat and mass transfers during intermittent microwave drying of Chinese jujube (Zizyphus jujuba Miller). FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.06.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Yang R, Chen J. Mechanistic and Machine Learning Modeling of Microwave Heating Process in Domestic Ovens: A Review. Foods 2021; 10:foods10092029. [PMID: 34574139 PMCID: PMC8464961 DOI: 10.3390/foods10092029] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/23/2021] [Accepted: 08/26/2021] [Indexed: 11/24/2022] Open
Abstract
The domestic microwave oven has been popularly used at home in heating foods for its rapid heating rate and high power efficiency. However, non-uniform heating by microwave is the major drawback that can lead to severe food safety and quality issues. In order to alleviate this problem, modeling of microwave heating process in domestic ovens has been employed to simulate and understand the complicated interactions between microwaves and food products. This paper extensively reviews the mechanistic models with different geometric dimensions and physics/kinetics that simulated the microwave heating process. The model implementation and validation strategies related to the model accuracy and efficiency are also discussed. With the emergence of the machine learning technique, this paper also discusses the recent development of hybrid models that integrate machine learning with mechanistic models in improving microwave heating performance. Besides, pure machine learning models using only experimental data as input are also covered. Further research is needed to improve the model accuracy, efficiency, and ease of use to enable the industrial application of the models in the development of microwave systems and food products.
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21
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Ye J, Xu C, Zhang C, Zhu H, Huang K, Li Q, Wang J, Zhou L, Wu Y. A hybrid ALE/implicit function method for simulating microwave heating with rotating objects of arbitrary shape. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110551] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Simulation of Thermal and Electric Field Distribution in Packaged Sausages Heated in a Stationary Versus a Rotating Microwave Oven. Foods 2021; 10:foods10071622. [PMID: 34359492 PMCID: PMC8306997 DOI: 10.3390/foods10071622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 06/27/2021] [Accepted: 07/10/2021] [Indexed: 11/16/2022] Open
Abstract
The microwave oven has become a standard appliance to reheat or cook meals in households and convenience stores. However, the main problem of microwave heating is the non-uniform temperature distribution, which may affect food quality and health safety. A three-dimensional mathematical model was developed to simulate the temperature distribution of four ready-to-eat sausages in a plastic package in a stationary versus a rotating microwave oven, and the model was validated experimentally. COMSOL software was applied to predict sausage temperatures at different orientations for the stationary microwave model, whereas COMSOL and COMSOL in combination with MATLAB software were used for a rotating microwave model. A sausage orientation at 135° with the waveguide was similar to that using the rotating microwave model regarding uniform thermal and electric field distributions. Both rotating models provided good agreement between the predicted and actual values and had greater precision than the stationary model. In addition, the computational time using COMSOL in combination with MATLAB was reduced by 60% compared to COMSOL alone. Consequently, the models could assist food producers and associations in designing packaging materials to prevent leakage of the packaging compound, developing new products and applications to improve product heating uniformity, and reducing the cost and time of the research and development stage.
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Fadiji T, Ashtiani SHM, Onwude DI, Li Z, Opara UL. Finite Element Method for Freezing and Thawing Industrial Food Processes. Foods 2021; 10:869. [PMID: 33923375 PMCID: PMC8071487 DOI: 10.3390/foods10040869] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/23/2021] [Accepted: 04/09/2021] [Indexed: 11/30/2022] Open
Abstract
Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.
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Affiliation(s)
- Tobi Fadiji
- Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
| | - Seyed-Hassan Miraei Ashtiani
- Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran;
| | - Daniel I. Onwude
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, Lerchenfeldstrasse 5, CH-9014 St. Gallen, Switzerland;
- Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo 52021, Nigeria
| | - Zhiguo Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China;
| | - Umezuruike Linus Opara
- Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
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24
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Yang R, Wang Z, Chen J. An Integrated Approach of Mechanistic-Modeling and Machine-Learning for Thickness Optimization of Frozen Microwaveable Foods. Foods 2021; 10:foods10040763. [PMID: 33916660 PMCID: PMC8066635 DOI: 10.3390/foods10040763] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 03/25/2021] [Accepted: 04/01/2021] [Indexed: 11/16/2022] Open
Abstract
Mechanistic-modeling has been a useful tool to help food scientists in understanding complicated microwave-food interactions, but it cannot be directly used by the food developers for food design due to its resource-intensive characteristic. This study developed and validated an integrated approach that coupled mechanistic-modeling and machine-learning to achieve efficient food product design (thickness optimization) with better heating uniformity. The mechanistic-modeling that incorporated electromagnetics and heat transfer was previously developed and validated extensively and was used directly in this study. A Bayesian optimization machine-learning algorithm was developed and integrated with the mechanistic-modeling. The integrated approach was validated by comparing the optimization performance with a parametric sweep approach, which is solely based on mechanistic-modeling. The results showed that the integrated approach had the capability and robustness to optimize the thickness of different-shape products using different initial training datasets with higher efficiency (45.9% to 62.1% improvement) than the parametric sweep approach. Three rectangular-shape trays with one optimized thickness (1.56 cm) and two non-optimized thicknesses (1.20 and 2.00 cm) were 3-D printed and used in microwave heating experiments, which confirmed the feasibility of the integrated approach in thickness optimization. The integrated approach can be further developed and extended as a platform to efficiently design complicated microwavable foods with multiple-parameter optimization.
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Affiliation(s)
- Ran Yang
- Department of Food Science, University of Tennessee, Knoxville, TN 37996, USA;
| | - Zhenbo Wang
- Department of Mechanical, Aerospace and Biomedical Engineering, University of Tennessee, Knoxville, TN 37996, USA;
| | - Jiajia Chen
- Department of Food Science, University of Tennessee, Knoxville, TN 37996, USA;
- Correspondence: ; Tel.: +1-865-974-8226
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25
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Yi Q, Lan J, Ye J, Zhu H, Yang Y, Wu Y, Huang K. A simulation method of coupled model for a microwave heating process with multiple moving elements. Chem Eng Sci 2021. [DOI: 10.1016/j.ces.2020.116339] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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26
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Llave Y, Kambayashi D, Fukuoka M, Sakai N. Power absorption analysis of two-component materials during microwave thawing and heating: Experimental and computer simulation. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102479] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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A Fast and Accurate Method for Computing the Microwave Heating of Moving Objects. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10082985] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In this paper, we show a fast and accurate numerical method for simulating the microwave heating of moving objects, which is still a challenge because of its complicated mathematical model simultaneously coupling electromagnetic field, thermal field, and temperature-dependent moving objects. By contrast with most discrete methods whose dielectric parameters of the heated samples are updated only when they move to a new position or even turn a circle, in our simulations a real-time procedure is added to renew the parameters during the whole heating process. Furthermore, to avoid the mesh-mismatch induced by remeshing the moving objects, we move the cavity instead of samples. To verify the efficiency and accuracy, we compared our method with the arbitrary Lagrangian–Eulerian method, one of the most accurate methods for computing this process until now. For the same computation model, our method helps in decreasing the computing time by about 90% with almost the same accuracy. Moreover, the influence of the rotational speed on the microwave heating is systematically investigated by using this method. The results show the widely used speed in domestic microwave ovens, 5 rpm, is indeed a good choice for improving the temperature uniformity with high energy efficiency.
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28
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Zhang K, Jia X, Zhu Z, Xue W. Physicochemical properties of rice analogs based on multi-level: influence of the interaction of extrusion parameters. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1840389] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Ke Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xin Jia
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Zibo Zhu
- College of Civil Engineering and Architecture, Henan University of Technology, Zhengzhou, China
| | - Wentong Xue
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
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29
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Song C, Chen Y, Pu H, Li Z, Chen H, Meng L, Wang Y. Modeling Microwave Heating of Frozen Chinese Fast Foods Based on Dielectric Properties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2018-0169] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Chinese steamed bread with chicken, which is a typical Chinese fast food, is popular among consumers. The model simulated a frozen combination consisting of six chicken nuggets and two Chinese steamed breads with the dynamic change of dielectric properties on the turntable. The temperature-dependent dielectric and thermo-physical properties of chicken meat were measured as a function of temperature from −5°C to 95°C. A mathematical model of the dielectric properties, specific heat and thermal conductivity with temperature dependence was inputted in the model as the material parameters. 7.5 rpm was observed to be the optimal rotation speed. Simulated temperature profiles were compared with experimental temperature profiles after 90 s of microwave (MW) heating at 700 W. The simulated results were consistent with the corresponding experimental results. The developed model can be applied in food products to identify the cold and hot spots to ensure quality in terms of temperature uniformity.
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Priyadarshini A, Rajauria G, O'Donnell CP, Tiwari BK. Emerging food processing technologies and factors impacting their industrial adoption. Crit Rev Food Sci Nutr 2018; 59:3082-3101. [PMID: 29863891 DOI: 10.1080/10408398.2018.1483890] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, and level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical to ensure its commercial adoption.
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Affiliation(s)
| | - Gaurav Rajauria
- School of Agriculture and Food Science, University College Dublin, Lyons Research Farm, Celbridge, Co. Kildare, Ireland
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland
| | - Brijesh K Tiwari
- Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
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31
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Cao H, Fan D, Jiao X, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Zhang H. Heating surimi products using microwave combined with steam methods: Study on energy saving and quality. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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32
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Dhalsamant K, Tripathy P, Shrivastava S. Heat transfer analysis during mixed-mode solar drying of potato cylinders incorporating shrinkage: Numerical simulation and experimental validation. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.03.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Rodríguez AC, Sánchez-Benítez J, Sanz PD. Simulation of the Magnetic Freezing Process Applied to Foods. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9169-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Modeling radio frequency heating of food moving on a conveyor belt. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.01.009] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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35
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Determination of thickness of microwaveable multicompartment meals using dielectric, thermal, and physical properties. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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