A comparative study of frequency-shifting strategies for uniform and energy-efficient microwave heating in solid-state microwave systems

被引:12
|
作者
Kalinke, Isabel [1 ,2 ,3 ]
Pusl, Franziska [1 ]
Haederle, Franziska [2 ]
Kulozik, Ulrich [2 ]
机构
[1] Tech Univ Munich, TUM Sch Life Sci, Food Proc Engn, Freising Weihenstephan, Germany
[2] Tech Univ Munich, TUM Sch Life Sci, Food & Bioproc Engn, Freising Weihenstephan, Germany
[3] Food Proc Engn, Weihenstephaner Berg 1, D-85354 Freising Weihenstephan, Germany
关键词
Solid-state microwave technology; Inhomogeneity; uniformity; Energy efficiency; Frequency; -shifting; Optimisation approach; MODEL FOOD SYSTEMS; PATTERN DETERMINATION; TEMPERATURE; GENERATORS; POTENTIALS; PROFILES;
D O I
10.1016/j.ifset.2023.103388
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Inhomogeneity of microwave heating is an inherent drawback for gentle and uniform microwave processing. Innovative solid-state microwave generators have the potential to address this limitation by different multifrequency shifting strategies. Thus, we investigated different optimisation approaches derived from literature regarding uniformity and energy efficiency. We compared them to a newly-developed experimentally-derived optimisation strategy using the newly found relationship that at resonant frequencies a change of the heating pattern in the sample occurs. This was exploited by selectively exciting at neighbouring frequencies to the resonant frequencies (& PLUSMN; 2 MHz) to result in maximum uniformity achievable by frequency variation and, at the same time, high energy efficiency (i.e. 95.0%). High uniformity and high energy efficiency are, thus, not a tradeoff. This study proposes a promising optimisation strategy that relies on the individual sample feedback for frequency selection, thus it could have the potential to account for differing process and product conditions in future studies.
引用
收藏
页数:8
相关论文
共 50 条
  • [31] Study of Microwave Enhanced Solid-state Acid Degradation of Chitosan
    Xu L.
    Jiao S.
    Zhang W.
    Cheng G.
    Sun J.
    Zhao Y.
    Zhang J.
    Zhao, Yan (yanzhao@aimr.ac.cn); Zhang, Jinsong (jshzhang@imr.ac.cn), 1600, Editorial Department of Science and Technology of Food Science (42): : 6 - 11
  • [32] STUDY ON INJECTION LOCKING PHENOMENA IN MICROWAVE SOLID-STATE OSCILLATOR HAVING LINEAR FREQUENCY VARIATION
    HONJO, K
    OGITA, YI
    FURUKAWA, S
    ELECTRONICS & COMMUNICATIONS IN JAPAN, 1977, 59 (08): : 54 - 60
  • [33] IMPROVED MICROWAVE REPEATERS FOR HUNGARIAN ALL SOLID-STATE COMMUNICATIONS SYSTEMS
    BERCELI, T
    HAMMER, G
    RAKOSI, F
    REITER, G
    SZENASI, S
    IEEE TRANSACTIONS ON MICROWAVE THEORY AND TECHNIQUES, 1975, MT23 (04) : 341 - 348
  • [34] An Energy-Efficient Solid-State Organic Device Array for Neuromorphic Computing
    Hu, Lan Shen
    Fattori, Marco
    Schilp, Winston
    Verbeek, Roy
    Kazemzadeh, Setareh
    van de Burgt, Yoeri
    Kronemeijer, Auke Jisk
    Gelinck, Gerwin
    Cantatore, Eugenio
    IEEE TRANSACTIONS ON ELECTRON DEVICES, 2023, 70 (12) : 6520 - 6525
  • [35] A stable and intelligent energy-efficient solid-state induction motor controller
    Bhuvaneswari, G
    Sastry, VV
    ELECTRIC MACHINES AND POWER SYSTEMS, 2000, 28 (02): : 179 - 192
  • [36] A stable and intelligent energy-efficient solid-state induction motor controller
    Bhuvaneswari, G.
    Sastry, V.V.
    Electric Machines and Power Systems, 2000, 28 (1-6): : 179 - 192
  • [37] Uniform and highly efficient microwave heating based on dual-port phase-difference-shifting method
    Wang, Chengrong
    Yao, Wei
    Zhu, Huacheng
    Yang, Yang
    Yan, Liping
    INTERNATIONAL JOURNAL OF RF AND MICROWAVE COMPUTER-AIDED ENGINEERING, 2021, 31 (09)
  • [38] Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state
    Zong-cai Tu
    Yue-ming Hu
    Hui Wang
    Xiao-qin Huang
    Shi-qi Xia
    Pei-pei Niu
    Journal of Food Science and Technology, 2015, 52 : 1453 - 1461
  • [39] Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state
    Tu, Zong-cai
    Hu, Yue-ming
    Wang, Hui
    Huang, Xiao-qin
    Xia, Shi-qi
    Niu, Pei-pei
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (03): : 1453 - 1461
  • [40] APPLICATION OF MICROWAVE-HEATING TECHNIQUES FOR THE SYNTHESIS OF SOLID-STATE INORGANIC-COMPOUNDS
    BAGHURST, DR
    MINGOS, DMP
    JOURNAL OF THE CHEMICAL SOCIETY-CHEMICAL COMMUNICATIONS, 1988, (12) : 829 - 830