Frequency Distribution in Domestic Microwave Ovens and Its Influence on Heating Pattern

Heating performance of dual-source microwave heating using different frequency shifting strategies in a solid-state system

Solid-state microwave heating holds potential in mitigating the issue of nonuniform heating commonly observed in magnetron-based microwave ovens. Previous work on solid-state application primarily focused on single-source microwave heating and modeling of dual-source heating with fixed frequency combinations. This study experimentally investigated the port interactions and heating performance of four different frequency shifting approaches (in range of 2.4 and 2.5 GHz, at an interval of 0.01 GHz), i.e., Fixed-frequency without shifting, Synchronized-shifting, Inverse-shifting and Distinct-shifting, in a dual-source microwave system under both stationary and rotatory conditions. Results showed that port interactions were dependent on the microwave frequency and load position, both of which significantly affected the microwave power efficiency. All three shifting strategies significantly improved heating performance compared to the Fixed-frequency heating. Additionally, the use of a turntable in our dual-source microwave configuration did not improve the heating uniformity in the context of various frequency shifting processes, suggesting that the inclusion of a turntable might be dispensable in solid-state microwave systems if proper multi-port frequency shifting strategy could deliver more uniform heating.

Theoretical reasons for rapid heating of vegetable oils by microwaves

Water and high-moisture foods are readily heated in microwaves due to their relatively high dielectric loss factors. Vegetable oil, on the other hand, has a much smaller loss factor (about 1/100th that of water), and is generally believed to be unsuitable for microwave heating. In this study, we conducted experiments to compare heating rates between vegetable oil and pure water in a 2450 MHz microwave oven. We found that the vegetable oil samples were heated rapidly in microwaves, and even faster (1.4-2.0 times) than the water samples. To provide a theoretical explanation, we developed a 3-D computer simulation model. The simulation revealed an approximately 10-fold stronger electric field in oil compared to water, resulting in a similar amount of microwave power being absorbed by the oil and water samples. As the absorbed microwave power was converted into thermal energy, the oil samples were heated faster due to their smaller specific heat (1/2 that of water). But we also found that when the dimensions of oil are smaller than half the microwave wavelength, oil is heated slower than water due to the absence of hot spot areas. This study provides a theoretical explanation for microwave heating of vegetable oils and demonstrates opportunities for utilizing microwave energy to electrify industrial heating of vegetable oils.

Studying the non-thermal effects of microwave on amino acids in sterilized rainbow trout (Oncorhynchus mykiss) fillets using a double side approximating method

The aim of this study was to investigate the impact of microwave non-thermal effects on thermal sensitive amino acids in rainbow trout (Oncorhynchus mykiss) fillets. To distinguish non-thermal effects from thermal effects occurring simultaneously, a Double Side Approximating Method (DSAM) derived from computational mathematics was developed. Two corresponding water bath treatments were designed for each microwave processing to approximate the time-temperature profiles at the hot and cold spots of the microwave processed samples while maintaining a comparable thermal intensity (F0). The microwave non-thermal effects on amino acids were determined by comparing the amount of each of 22 amino acids between the microwave processed and the two corresponding water bath treated rainbow trout fillets. The results indicated that the DSAM was successfully implemented, as the amino acid contents' order curve in the microwave processed samples was clearly exceeded the boundary formed by the two corresponding water bath treated samples. This finding confirmed the occurrence of microwave non-thermal effects on amino acids. The non-thermal effect resulted in a notable increase in the quantity of most amino acids, while it reduced the content of Lys and Hyp. Longer microwave processing times intensified these effects, while higher thermal processing intensities resulted in more damage to each amino acid.

Packaging materials and technologies for microwave applications: a review1

Packaging materials for microwave application should be generally designed based on products properties and processing conditions such as microwavability, susceptibility, processing condition, barrier properties, mechanical properties, storage condition, sustainability, convenience, and so on. Ready-to-eat products are packed in materials that can sustain thermal processing in an industrial oven and warming process in a household oven. In this context, high barrier polymers are versatile microwave packaging materials due to the microwave transparency (unlike metalized film) and high barrier. Additionally, microwave packaging materials used for ready-to-cook are intended to facilitate the microwave heating of the products in a domestic oven. The introduction of a functional feather to microwave packaging tends to improve the microwaving efficiency such as susceptor and shielding in the household oven or self-venting microwave packaging to safely release the internal steam. Furthermore, microwave-assisted thermal processing intends to control microbial contamination, requiring materials with adequate stability during processing and storage. The features of these materials are addressed in this review along with details on the basic requirements and advanced technologies for microwave packaging, microwave processing of prepackaged food, and migration testing. The prospects of microwave packaging materials in the near future are also discussed.

Microwave-assisted gasification of biomass for sustainable and energy-efficient biohydrogen and biosyngas production: A state-of-the-art review

Biohydrogen and biosyngas are among the sustainable bioenergy products from biomass resources through gasification. Microwave-assisted gasification (MAG) is still a novel technology, but it is definitely a promising conversion technology to achieve a sustainable bioeconomy. Although this technology shows a massive potential to be fully implemented in the near future, the selectivity and efficiency of biohydrogen and syngas production still need enhancements and further research to secure a cost-effective and energy-efficient industrialization. This article comprehensively reviews the regular, microwave-induced plasma, and catalytic MAG systems in relation to their biohydrogen and biosyngas production, carbon conversion efficiency, and tar removal while discussing the significance of optimal operating conditions and considerations in the gasification system design. Several perspectives such as benefits, challenges, numerical simulations, and scalable opportunities are also explored to provide factual insights for further research and industrial application.

Exploring microwave irradiation as a method to disinfect contact lens cases

PURPOSE

Biofilm formation caused by infrequent contact lens case replacement and the ineffectiveness of multi-purpose solutions (MPS) on biofilm removal is associated with high rates of bacterial keratitis infections. This study demonstrated biofilm elimination from the contact lens case by microwave irradiation.

METHODS

Staphylococcus aureus biofilms indicative of 3-9 months of contact wear were cultured in contact lens cases and visualized with crystal violet (CV) staining. Biofilms in contact cases were then exposed to four treatment regimens: No treatment (n = 8), 45 s microwave irradiation (n = 8), tap water (n = 6), and MPS (n = 9). Bacterial survival was assessed by colony forming unit (CFU) assay using streak dilutions.

RESULTS

Visualization of the biofilms through CV staining revealed that biofilms coalesce between ribs of the contact case. In 5/8 cases no CFU were cultivated from the case after treatment with microwave irradiation. In tap water and MPS the first dilution averaged 6 ± 2 and 31 ± 13 CFUs per plate, respectively, while microwave irradiation averaged < 1 CFU per plate. In Dilution 2, the average reduced to 0.7 ± 0.7 and 6 ± 5 CFUs per plate for tap water and MPS, respectively, while microwave irradiation had 0 CFUs in Dilution 2.

CONCLUSION

Biofilms that coalesce between the ribs of the contact case pose a threat because this area is difficult to thoroughly scrub and could act as a basis for infection through fouling of contact lenses. Of the four treatment regimens, microwave irradiation displayed the most consistent and highest rate of bacterial eradication. Tap water was less effective compared to microwave irradiation, and poses other harmful side effects, but greatly reduced CFU count compared to no treatment. MPS displayed the poorest bacterial eradication of the treatments. Thus, microwave irradiation is worth further investigation as a viable in-home disinfecting option.

Mechanistic and Machine Learning Modeling of Microwave Heating Process in Domestic Ovens: A Review

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.

The Influence of Mesh Granularity on the Accuracy of FEM Modelling of the Resonant State in a Microwave Chamber

Microwave technology is widely used in different areas of advanced industry when energy must be provided to water-containing and other materials. The main barrier in the development of microwave devices is the possibility of efficient design by modelling a microwave system in a resonant state. For technical systems, the finite element method is widely used. However, the convergence process in the microwave finite element solver is sophisticated. The process itself and the influence of mesh granularity on the accuracy of modelling of microwave chambers in resonant states have not been investigated previously. The present paper aims to fill this gap. The resonance conditions of a microwave chamber were tested from the point of view of spatial resolution of the tetrahedral mesh used for open-source ELMER FEM software. The presented results experimentally determine the limits of accuracy of the geometry of microwave resonant chamber finite element method-based models. The determined values of microwave resonant chamber dimension tolerances should be considered for both open-source and commercial software for microwave modelling.

Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp

Non-uniform temperature distribution within solid food is a major problem associated with microwave heating, which limits industrial applications. Therefore, an experimentally validated 3D model was proposed to study the effect of microwave applicator geometry on the electromagnetic field distribution and heating pattern of shrimp under different processing conditions. Simulation results were compared with physical experiments, in which a cooked peeled shrimp sample was heated using two different laboratory-scale microwave applicators (rectangular and cylindrical cavities). For the rectangular applicator, the temperature distribution within the shrimp, when examined in cross-section, was more homogeneous compared to that of the cylindrical applicator. The results showed the influence of the complex shape of the food on the temperature distribution during microwave heating, as well as of process parameters (input power and geometry cavity). Moreover, this modelling method could provide a better understanding of the microwave heating process and assist manufacturing companies to evaluate a suitable microwave applicator according to their specific purpose.

An Integrated Approach of Mechanistic-Modeling and Machine-Learning for Thickness Optimization of Frozen Microwaveable Foods

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.

Apparatus for controlled microwave exposure of aerosolized pathogens

A set of three apparatus enabling RF exposure of aerosolized pathogens at four chosen frequencies (2.8 GHz, 4.0 GHz, 5.6 GHz, and 7.5 GHz) has been designed, simulated, fabricated, and tested. Each apparatus was intended to operate at high power without leakage of RF into the local environment and to be compact enough to fit within biocontainment enclosures required for elevated biosafety levels. Predictions for the range of RF electric field exposure, represented by the complex electric field vector magnitude, that an aerosol stream would be expected to encounter while passing through the apparatus are calculated for each of the chosen operating frequencies.

Effect of changes in salt content and food thickness on electromagnetic heating of rice, mashed potatoes and peas in 915 MHz single mode microwave cavity

A mathematical model for predicting electromagnetic power dissipation within a rectangular dielectric slab heated by equal intensity 915 MHz plane waves from top and bottom was developed. A dimensionless parameter (J-T number) which is a combination of the loss factor (εr″), dielectric constant (εr') and food thickness (L) was proposed. This unique number provided direct insight into the relationship between food dielectric properties, thickness, product temperature, and thermal lethality. For the validation tests, mashed potatoes, peas and rice samples with 0-2% salt content were processed in a pilot scale microwave assisted thermal sterilization (MATS) system. In each food, the combination of dielectric properties and thickness which gave J-T number of 1.8-2.2 at 100-121°C, provided the highest lethalities. MATS is a novel commercial technology being adapted in the food industry. A qualitative assessment of the combined effect of food properties on lethalities using this model will be helpful in process development for MATS systems.

Multiscale Modeling for Food Drying: State of the Art

Plant-based food materials are mostly porous in nature and heterogeneous in structure with huge diversity in cellular orientation. Different cellular environments of plant-based food materials, such as intercellular, intracellular, and cell wall environments, hold different proportions of water with different characteristics. Due to this structural heterogeneity, it is very difficult to understand the drying process and associated morphological changes during drying. Transport processes and morphological changes that take place during drying are mainly governed by the characteristics of and the changes in the cells. Therefore, to predict the actual heat and mass transfer process that occurs in the drying process and associated morphological changes, development of multiscale modeling is crucial. Multiscale modeling is a powerful approach with the ability to incorporate this cellular structural heterogeneity with microscale heat and mass transfer during drying. However, due to the huge complexity involved in developing such a model for plant-based food materials, the studies regarding this issue are very limited. Therefore, we aim in this article to develop a critical conceptual understanding of multiscale modeling frameworks for heterogeneous food materials through an extensive literature review. We present a critical review on the multiscale model formulation and solution techniques with their spatial and temporal coupling options. Food structure, scale definition, and the current status of multiscale modeling are also presented, along with other key factors that are critical to understanding and developing an accurate multiscale framework. We conclude by presenting the main challenges for developing an accurate multiscale modeling framework for food drying.

Shape Effect on the Temperature Field during Microwave Heating Process

Aiming at improving the food quality during microwave process, this article mainly focused on the numerical simulation of shape effect, which was evaluated by microwave power absorption capability and temperature distribution uniformity in a single sample heated in a domestic microwave oven. This article only took the electromagnetic field and heat conduction in solid into consideration. The Maxwell equations were used to calculate the distribution of microwave electromagnetic field distribution in the microwave cavity and samples; then the electromagnetic energy was coupled as the heat source in the heat conduction process in samples. Quantitatively, the power absorption capability and temperature distribution uniformity were, respectively, described by power absorption efficiency (PAE) and the statistical variation of coefficient (COV). In addition, we defined the comprehensive evaluation coefficient (CEC) to describe the usability of a specific sample. In accordance with volume or the wave numbers and penetration numbers in the radial and axial directions of samples, they can be classified into different groups. And according to the PAE, COV, and CEC value and the specific need of microwave process, an optimal sample shape and orientation could be decided.