Steam replacement strategy using microwave resonance: A future system for continuous-flow heating applications

Yang, Huayu; Zhang, Yuhao; Yan, Biao; Zhao, Jianxin; Zhang, Hao; Fan, Daming

doi:10.1016/j.apenergy.2020.116300

Cited by 25 publications

(6 citation statements)

References 57 publications

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“…Predicted and experimental temperatures at the same locations were compared. Prediction error was evaluated as the root-mean-square error (RMSE) as described (Yang et al, 2021):…”

Section: Discussionmentioning

confidence: 99%

“…Predicted and experimental temperatures at the same locations were compared. Prediction error was evaluated as the root‐mean‐square error (RMSE) as described (Yang et al., 2021):

\begin{equation}RMSE = \sqrt {\frac{1}{n}\mathop \sum \nolimits_{i = 1}^n {{\left( {{T}_{sim} - {T}_{exp}} \right)}}^2} \end{equation}

…”

Section: Methodsmentioning

confidence: 99%

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Microwave heating process of moderate‐minced surimi based on multiphase porous media model

Yan

Meng

Yang

et al. 2022

Journal of Food Science

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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-meansquare 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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“…Predicted and experimental temperatures at the same locations were compared. Prediction error was evaluated as the root-mean-square error (RMSE) as described (Yang et al, 2021):…”

Section: Discussionmentioning

confidence: 99%

“…Predicted and experimental temperatures at the same locations were compared. Prediction error was evaluated as the root‐mean‐square error (RMSE) as described (Yang et al., 2021):

\begin{equation}RMSE = \sqrt {\frac{1}{n}\mathop \sum \nolimits_{i = 1}^n {{\left( {{T}_{sim} - {T}_{exp}} \right)}}^2} \end{equation}

…”

Section: Methodsmentioning

confidence: 99%

Microwave heating process of moderate‐minced surimi based on multiphase porous media model

Yan

Meng

Yang

et al. 2022

Journal of Food Science

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“…The scattering parameter (or S-parameter) is a matrix that describes the transmission and reflection of electromagnetic waves. 33 As shown in Table 2, the S-parameters at the initial temperature are measured with a vector network analyzer (Agilent N5230A) and compared with the simulated results. For all solvents, the S11 and S22 are small.…”

Section: S-parametermentioning

confidence: 99%

“…30−32 For example, Yang et al introduced a continuousflow microwave heating system that used multiple magnetrons for combined heating. 33 Hasegawa et al constructed a 12 kW multiport high-efficiency microwave radiation reactor for largescale pretreatment of woody biomass. 34 Several independent microwave sources generate incoherent microwaves with random phase differences.…”

Section: Introductionmentioning

confidence: 99%

Microwave Hyperpolarization Effect─An Orthogonal Incoherent Microwave Field Heating Study

Xiao,

Huang,

Shi

2024

J. Phys. Chem. B

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In our previous study, the incoherent combined microwave sources possess a higher water heating rate than a single microwave source. This novel discovery may blaze a new trail in the pursuit of energy conservation. In this paper, a particular orthogonal microwave field device was designed to quantitatively study the effect of incoherent combined microwave heating on 17 solvents. Experimental results indicate that the solvents irradiated with incoherent combined microwaves absorb more microwave energy and experience a faster temperature rise. The multiphysics simulations of water with different microwaves show that the higher heating rate is not caused by the improvement of heating uniformity. In this regard, molecular dynamics simulations of ethanol under the irradiation of incoherent microwave electric fields with perpendicular polarization directions were carried out. The molecular dynamics simulations demonstrate that the main reason for this effect is the higher collision frequency of molecules with incoherent microwave electric fields. This study demonstrates a novel effect of incoherent combined microwave heating and contributes to the development of efficient microwave heating for industrial applications.

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“…Rigorous mathematical models employ the Maxwell equations of electromagnetism, thermal energy conservation, Fourier's Law, and Navier-Stokes equations. Among others, there are models using one-way coupling (no temperaturedependent properties) for Newtonian fluids (Sabliov et al, 2006;Salvi et al, 2010) and models considering temperature-dependent dielectric properties (two-way coupling) for Newtonian (Topcam & Erdogdu, 2021;Yang et al, 2021;Yousefi et al, 2013;Zhang et al, 2021) and non-Newtonian fluids (Tuta & Palazo glu, 2017;Zhu et al, 2006Zhu et al, , 2007. Salvi et al (2011) also included the phase change effect in the heat equation and temperature-dependent properties.…”

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confidence: 99%

Numerical modeling of heating tomato pulp in continuous flow microwave‐assisted thermal processing: Estimation of quality parameters

Teleken

Dutra

Laurindo

et al. 2022

J Food Process Engineering

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Continuous thermal treatment of tomato pulp aims for microbial and enzyme inactivation with minimal quality degradation. The objective of this work was to model the thermal treatment of tomato pulp flowing continuously inside a microwave cavity and a holding tube. The three-dimensional model considers the Navier-Stokes, thermal energy conservation, Fourier's law of heat conduction, and Maxwell's equations of electromagnetism.The tomato pulp was pseudoplastic, and the phase change during heating was considered using an equivalent specific heat capacity. The model calculated the effect of diameter of the applicator tube (D t ), volumetric flow rate (_ v), and processing temperature (T out ) on Bacillus coagulans inactivation, lycopene and color degradation, and furan formation for a thermal treatment sufficient to reduce six logarithmic cycles of the spoilage microorganism. The results revealed that tomato pulp flowing in a tube with 38 mm diameter absorbed 98% of the electromagnetic power input. However, in terms of the food nutritional and sensory quality attributes, the better design parameter was the microwave system operating with a 42 mm diameter tube. Furthermore, the tomato pulp quality also was improved when the processing temperature increased from 100 C to 120 C (reduction of 77% of furan, and reduction of 88% and 90% of lycopene and color degradation, respectively), and in this process condition, the effect of the tube diameter on the quality attributes ceased to be important. Practical applicationsThis work presented a numerical simulation-based study to enhance the microwaveassisted thermal processing design for liquid foods. The mathematical tool developed here allows a detailed evaluation of the electromagnetic power dissipation and temperature profiles in the tomato pulp and how these parameters affect microbial inactivation and the food's nutritional and sensory quality attributes. These results contribute to understanding the microwave heating system and guide microwave equipment manufacturers. Furthermore, the model can be useful for optimizing and controlling microwave-assisted pasteurization/sterilization processes.

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Steam replacement strategy using microwave resonance: A future system for continuous-flow heating applications

Cited by 25 publications

References 57 publications

Microwave heating process of moderate‐minced surimi based on multiphase porous media model

Microwave heating process of moderate‐minced surimi based on multiphase porous media model

Microwave Hyperpolarization Effect─An Orthogonal Incoherent Microwave Field Heating Study

Numerical modeling of heating tomato pulp in continuous flow microwave‐assisted thermal processing: Estimation of quality parameters

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