Susceptors in microwave packaging

Perry, Michael; Lentz, Ronald R.

doi:10.1016/b978-0-08-102713-4.00008-6

Cited by 6 publications

(6 citation statements)

References 12 publications

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“…Note that analytical calculations indicating Rs=30÷400 Ω as the optimum range for microwave heating have been reported earlier [1], however, those calculations were limited to normal incidence (TEM waves). Our study extends the proof to oblique incidence.…”

Section: IImentioning

confidence: 94%

“…Motivation and background Thin conductive layers are widely encountered in microwave technology. An example of a daily life application are susceptors in microwaveable food packages [1], [2], [3], which are used in order to increase power dissipation and heating efficiency in food. Moreover, conductive layers (e.g.…”

Section: Imentioning

confidence: 99%

“…Note that in real-life microwaveable food packages, the susceptors are manufactured so that they break or otherwise increase their surface resistance during the heating [1], [10]. Our graphs in Fig.…”

Section: IVmentioning

confidence: 99%

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Generalisation and Evaluation of Macroscopic Models for Microwave Susceptors in Contact With Heated Foods

Celuch

Wilczyński

Olszewska-Placha

2019

Proceedings 17th International Conference on Microwave and High Frequency Heating

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Introducing a thin conductive layer into a finite-mesh (as inherent in e.g. finite difference time domain (FDTD) and finite element (FEM) methods) typically requires a dedicated equivalent macroscopic model allowing for computationally effective and accurate electromagnetic (EM) and thermal simulations. Thin conductive layers, such as microwave susceptors, characterised by their surface resistance (Rs), are adequately represented with a dielectric surrogate layer of higher thickness and proportionally scaled conductivity, maintaining the value of Rs. Systematic evaluation of macroscopic models of microwave susceptors used for enhancing the heating efficiency of microwavable food packages has been reported in [1]. Our studies therein focus on validity, accuracy and practical application limits of the proposed macroscopic models of thin metallic layers, in terms of power dissipated in susceptor placed in free space and irradiated by EM wave, at all angles of incidence. In this work we extend our studies to real-life simulation scenarios, in which microwave susceptor is in contact with food. We first consider a four-layer model as in Fig. 1(left) and conduct both analytical and numerical conformal FDTD calculations. The accuracy and application limit of the macroscopic model are investigated for all incidence angles and both, TE and TM polarisations of the impinging EM wave, for different foods. We aim to determine a range of optimum, in terms of power dissipated in the susceptor, values of the susceptor’s surface resistance in all those cases. The results of our canonical calculations with the four-layer model of Fig.1(left) are validated in the 3D FDTD modelling scenario of Fig.1(right), representative of a real-life domestic oven. While for normal incidence our results are in overall agreement with some of the previously published observations [2], they are formalised and generalised to constitute reliable guidelines for microwave oven and food packaging designers and manufacturers. We also show cases where some of the earlier rule-of-the-thumb guidelines fail.

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Section: IImentioning

confidence: 94%

Section: Imentioning

confidence: 99%

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Generalisation and Evaluation of Macroscopic Models for Microwave Susceptors in Contact With Heated Foods

Celuch

Wilczyński

Olszewska-Placha

2019

Proceedings 17th International Conference on Microwave and High Frequency Heating

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“…Microwave susceptors are thin metallic layers incorporated into microwaveable food packages for the enhancement and control of the heating process [1], [2], [3]. Their most typical function is to increase the microwave power dissipation at the specific stages of the heating, though in some cases they are used to shield selected parts of the food.…”

Section: Susceptors and Their Microwave Characterisationmentioning

confidence: 99%

“…Microwave measurements of surface resistance of susceptors are of practical importance for the understanding and design of microwaveable food packages. They have been subject of different approaches summarised, for example, in [1]. Traditionally those measurements are performed by transmission line methods: the susceptor is mounted between the flanges of two waveguide to coax adapters and its surface impedance is deembedded from Sparameters measured with a vector network analyser (VNA).…”

Section: Susceptors and Their Microwave Characterisationmentioning

confidence: 99%