کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6665612 | 464316 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of changes in microwave frequency on heating patterns of foods in a microwave assisted thermal sterilization system
ترجمه فارسی عنوان
اثر تغییرات در فرکانس مایکروویو در الگوهای گرمایش مواد غذایی در سیستم استریلیزاسیون حرارتی با کمک مایکروویو
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
گرمایش مایکروویو، شبیه سازی رایانهای، تغییر فرکانس، اموال دی الکتریک، الگوی گرمایش
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
This research studied the influence of frequency variation on heating patterns within prepackaged foods in a 915Â MHz single-mode microwave assisted sterilization (MATS) system consisting of four microwave heating cavities. The frequencies of the four generators powering the MATS system at Washington State University were measured at different power levels over one year. The effect of frequency shifts in the generators on heating patterns within a model food (whey protein gel, WPG) was studied through computer simulation. The simulated heating patterns were experimentally validated using a chemical marker. Our measurement results showed that a 0.5Â kW increase in the microwave power caused the operating frequencies of the generators to increase by 0.25-0.75Â MHz. The simulation results suggested that the heating pattern of WPG processed by the MATS system was not affected by the varying frequencies of generators within the operating frequency bandwidth (900-920Â MHz). In addition, the simulation results revealed that using deionized water as the circulation medium in the MATS system resulted in a 23-37% increase in the temperature of WPG as compared with that when using normal tap water, but did not alter the heating pattern.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 150, April 2015, Pages 99-105
Journal: Journal of Food Engineering - Volume 150, April 2015, Pages 99-105
نویسندگان
F.P. Jr., D. Luan, J. Tang, F. Liu, Z. Tang, P.D. Pedrow, R. Cavalieri,