Microwave combination heating: Coupled electromagnetics- multiphase porous media modeling and MRI experimentation

AIChE Journal

Volumn 58, Issue 4, 2012, Pages 1262-1278

  Rakesh, Vineet ^a   Datta, Ashim K ^a   Walton, Jeffrey H ^b   McCarthy, Kathryn L ^b   McCarthy, Michael J ^b  

^a Department of Biological and Environmental Engineering   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Electromagnetics; Finite element method; Heat transfer; Magnetic resonance imaging; Mass transfer; Microwave combination heating; Porous media

Indexed keywords

BINARY DIFFUSION; COUPLED ELECTROMAGNETICS; ELECTROMAGNETICS; FULLY-COUPLED; HEATING MODE; HIGH MOISTURE; MICROWAVE POWER; MOISTURE DISTRIBUTION; MULTIPHASE POROUS MEDIA; PHASE CHANGE; POROUS MEDIUM; PRESSURE-DRIVEN FLOWS; SOLID MATRIXES; TRANSPORT MODELS; VARIABLE PROPERTY;

DRIERS (MATERIALS); ELECTROMAGNETISM; EXPERIMENTS; FINITE ELEMENT METHOD; HEAT TRANSFER; HEATING; MAGNETIC RESONANCE; MAGNETIC RESONANCE IMAGING; MASS TRANSFER; MICROWAVES; MOISTURE; POROUS MATERIALS;

THREE DIMENSIONAL;

EID: 84858149008     PISSN: 00011541     EISSN: 15475905     Source Type: Journal    
DOI: 10.1002/aic.12659     Document Type: Article

References (41)

1. Datta AK, Geedipalli SSR, Almeida MF. Microwave combination heating. Food Technol. 2005; 59: 36-40.
2. Makoviny I, Zemiar J. Heating of wood surface layers by infrared and microwave radiation. Wood Res. 2004; 49: 33-40.
3. Huang ZJ, Gotoh M, Hirose Y. Improving sinterability of ceramics using hybrid microwave heating. J Mater Process Technol. 2009; 209: 2446-2452.
4. McMinn WAM, McLoughlin CM, Magee TRA. Thin-layer modeling of microwave, microwave-convective, and microwave-vacuum drying of pharmaceutical powders. Drying Technol. 2005; 23: 513-532.
5. Vongpradubchai S, Rattanadecho P. The microwave processing of wood using a continuous microwave belt drier. Chem Eng Process. 2009; 48: 997-1003.
6. Rakesh V, Datta AK, Amin MHG, Hall LD. Heating uniformity and rates in a domestic microwave combination oven. J Food Process Eng. 2009; 32: 398-424.
7. Wappling-Raaholt B, Scheerlinck N, Galt S, Banga JR, Alonso A, Balsa-Canto E, Van Impe J, Ohlsson T, Nicolai BM. A combined electromagnetic and heat transfer model for heating of foods in microwave combination ovens. J Microwave Power Electromagn Energy. 2002; 37: 97-111.
8. Durairaj S, Basak T. Analysis of pulsed microwave processing of polymer slabs supported with ceramic plates. Chem Eng Sci. 2009; 64: 1488-1502.
9. Rakesh V, Seo Y, Datta AK, McCarthy KL, McCarthy MJ. Heat transfer during microwave combination heating: computational modeling and MRI experiments. AIChE J. 2010; 56: 2468-2478.
10. Basak T. Role of various elliptical shapes for efficient microwave processing of materials. AIChE J. 2007; 53: 1399-1412.
11. Curet S, Rouaud O, Boillereaux L. Effect of sample size on microwave power absorption within dielectric materials: 2D numerical results vs. closed-form expressions. AIChE J. 2009; 55: 1569-1583.
12. Hansson L, Antti L. Modeling microwave heating and moisture redistribution in wood. Drying Technol. 2008; 26: 552-559.
13. Brodie G. Simultaneous heat and moisture diffusion during microwave heating of moist wood. Appl Eng Agric. 2007; 23: 179-187.
14. Sharma GP, Prasad S, Chahar VK. Moisture transport in garlic cloves undergoing microwave-convective drying. Food Bioproducts Process. 2009; 87: 11-16.
15. Halder A, Dhall A, Datta AK. An improved, easily implementable, porous media based model for deep-fat frying - Part I: model development and input parameters. Food Bioproducts Process. 2007; 85: 209-219.
16. Ni H, Datta AK. Moisture, oil and energy transport during deep-fat frying of food materials. Food Bioproducts Process. 1999; 77: 194-204.
17. Yamsaengsung R, Moreira RG. Modeling the transport phenomena and structural changes during deep fat frying - part 1: model development. J Food Eng. 2002; 53: 1-10.
18. Turner IW, Perre P. Vacuum drying of wood with radiative heating: II. Comparison between theory and experiment. AIChE J. 2004; 50: 108-118.
19. Ni H, Datta AK, Torrance KE. Moisture transport in intensive microwave heating of biomaterials: a multiphase porous media model. Int J Heat Mass Transfer. 1999; 42: 1501-1512.
20. Salagnac P, Glouannec P, Lecharpentier D. Numerical modeling of heat and mass transfer in porous medium during combined hot air, infrared and microwaves drying. Int J Heat Mass Transfer. 2004; 47: 4479-4489.
21. Groombridge P, Oloyede A, Siores E. A control system for microwave processing of materials. J Manuf Sci Eng Trans ASME. 2000; 122: 253-261.
22. Roussy G, Bennani A, Thiebaut JM. Temperature runaway of microwave irradiated materials. J Appl Phys. 1987; 62: 1167-1170.
23. Liu CM, Wang QZ, Sakai N. Power and temperature distribution during microwave thawing, simulated by using Maxwell's equations and Lambert's law. Int J Food Sci Technol. 2005; 40: 9-21.
24. Akkari E, Chevallier S, Boillereaux L. Observer-based monitoring of thermal runaway in microwaves food defrosting. J Process Control. 2006; 16: 993-1001.
25. McCarthy MJ. Magnetic Resonance Imaging in Foods. New York, NY: Chapman and Hall, Inc. 1994.
26. Nott KP, Hall LD. Validation and cross-comparison of MRI temperature mapping against fibre optic thermometry for microwave heating of foods. Int J Food Sci Technol. 2005; 40: 723-730.
27. Haala J, Wiesbeck W. Modeling microwave and hybrid heating processes including heat radiation effects. IEEE Trans Microwave Theory Tech. 2002; 50: 1346-1354.
28. Geedipalli SSR, Rakesh V, Datta AK. Modeling the heating uniformity contributed by a rotating turntable in microwave ovens. J Food Eng. 2007; 82: 359-368.
29. Ghosh PK, Jayas DS, Smith EA, Gruwel MLH, White NDG, Zhilkin PA. Mathematical modelling of wheat kernel drying with input from moisture movement studies using magnetic resonance imaging (MRI), Part I: model development and comparison with MRI observations. Biosyst Eng. 2008; 100: 389-400.
30. Hwang SS, Cheng YC, Chang C, Lur HS, Lin TT. Magnetic resonance imaging and analyses of tempering processes in rice kernels. J Cereal Sci. 2009; 50: 36-42.
31. MacMillan B, Hickey H, Newling B, Ramesh M, Balcom B. Magnetic resonance measurements of French fries to determine spatially resolved oil and water content. Food Res Int. 2008; 41: 676-681.
32. Bear J. Dynamics of Fluids in Porous Media. New York, NY: Dover Publications 1972.
33. Datta AK. Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: problem formulations. J Food Eng. 2007; 80: 80-95.
34. Choi Y, Okos MR. Thermal properties of liquid foods review. In: Okos MR editor. Physical and Chemical Properties of Food St Joseph, MI: American Society of Agricultural Engineers. 1986: 35-77.
35. Ratti C, Crapiste GH, Rotstein E. A new water sorption equilibrium expression for solid foods based on thermodynamic considerations. J Food Sci. 1989; 54: 738-747.
36. Callaghan PT. Principles of Nuclear Magnetic Resonance Microscopy. Oxford: Clarendon Press. 1991: 492.
37. Constant T, Perre P, Moyne C. Drying with internal heat generation: theoretical aspects and application to microwave heating. AIChE J. 1996; 42: 359-368.
38. Turner IW, Jolly PG. Combined microwave and convective drying of a porous material. J Drying Technol. 1991; 9: 1209-1270.
39. Perre P, Turner IW. Microwave drying of softwood in an oversized waveguide: theory and experiment. AIChE J. 1997; 43: 2579-2595.
40. Bows JR, Patrick ML, Nott KP, Hall LD. Three-dimensional MRI mapping of minimum temperatures achieved in microwave and conventional food processing. Int J Food Sci Technol. 2001; 36: 243-252.
41. Rabin Y. A general model for the propagation of uncertainty in measurements into heat transfer simulations and its application to cryosurgery. Cryobiology. 2003; 46: 109-120.