== cookieName.trim() + "=") {//如果存在该cookie的话就将cookie的值拿出来 // cookieValue = cookie.substring(cookieName.length + 2, cookie.length); // break // } // } // } // if (cookieValue != "" && cookieValue != null) {//如果存在指定的cookie值 // return false; // } // else { // // return true; // } // } // function ShowTwo(webUrl){ // alert("22"); // $.funkyUI({url:webUrl,css:{width:"600",height:"500"}}); // } //window.onload = pdfdownloadjudge;
ENG> Vol.7 No.6, June 2015
Share This Article:
Cite This Paper >>

Microwave Heating of Liquid Foods

Abstract Full-Text HTML XML Download Download as PDF (Size:727KB) PP. 297-306
DOI: 10.4236/eng.2015.76026    2,223 Downloads   2,979 Views   Citations
Author(s)    Leave a comment
Vittorio Romano, Rino Apicella

Affiliation(s)

Dipartimento di Ingegneria Industriale, Università degli Studi di Salerno, Fisciano, Italy.

ABSTRACT

A mathematical model has been formulated to describe the heat transfer in liquid foods flowing in circular ducts, subjected to microwave irradiations. Three types of liquids with different rheological behavior are considered: skim milk (Newtonian), apple sauce and tomato sauce as non-New-tonian fluids. Each one can flow with different velocities but always in laminar way. The temperature profiles have been obtained solving the transient momentum and heat equations by numerical resolution using the Finite Element Method. The generation term due to the microwave heating has been evaluated according to Lambert’s law. Dielectric properties are considered to be temperature dependent.

KEYWORDS

Continuous Microwave Heating, Lambert’s Law, Non-Newtonian Fluids, FEM

Cite this paper

Romano, V. and Apicella, R. (2015) Microwave Heating of Liquid Foods. Engineering, 7, 297-306. doi: 10.4236/eng.2015.76026.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] Mermelstein, N.H. (1997) How Food Technology Covered Microwaves over the Years. Food Technology, 51, 82-84.
[2] Ayappa, K.G., Davis, H.T., Davis, E.A. and Gordon, J. (1991) Analysis of Microwave Heating of Materials with Temperature Dependent Properties. AIChE Journal, 37, 313-322.
http://dx.doi.org/10.1002/aic.690370302
[3] Chatterjee, A., Basak, T. and Ayappa, K.G. (1998) Analysis of Microwave Sintering of Ceramics. AIChE Journal, 44, 10.
[4] O’Brien, K.T. and Mekkaoui, A.M. (1993) Numerical Simulation of the Thermal Fields Occurring in the Treatment of Malignant Tumors by Local Hyperthermia. Journal of Biomechanical Engineering, 115, 247-253.
http://dx.doi.org/10.1115/1.2895482
[5] Paulsen, K.D., Lynch, D.R. and Strohbehn, J.W. (1998) Three-Dimensional Finite, Boundary, and Hybrid Element Solutions of the Maxwell Equations for Lossy Dielectric Media. IEEE Transactions on Microwave Theory and Techniques, 36, 682-693.
[6] Ayappa, K.G., Davis, H.T., Davis, E.A. and Gordon, J. (1992) Two Dimensional Finite Elements Analysis of Microwave Heating. AIChE Journal, 38, 1577-1592.
http://dx.doi.org/10.1002/aic.690381009
[7] Oliveira, M.E.C. and Franca, A.S. (2002) Microwave Heating of Foodstuffs. Journal of Food Engineering, 53, 347- 359.
http://dx.doi.org/10.1016/S0260-8774(01)00176-5
[8] Lin, Y.E., Anantheswaran, R.C. and Puri, V.M. (1995) Finite Element Analysis of Microwave Heating of Solid Foods. Journal of Food Engineering, 25, 85-112.
http://dx.doi.org/10.1016/0260-8774(94)00008-W
[9] Zhou, L., Puri, V.M., Anantheswaran, R.C. and Yeh, G. (1995) Finite Element Modeling of Heat and Mass Transfer in Food Materials during Microwave Heating-Model Development and Validation. Journal of Food Engineering, 25, 509-529.
http://dx.doi.org/10.1016/0260-8774(94)00032-5
[10] Romano, V.R., Marra, F. and Tammaro, U. (2005) Modelling of Microwave Heating of Foodstuff: Study on the Influence of Sample Dimensions with a FEM Approach. Journal of Food Engineering, 71, 233-241.
http://dx.doi.org/10.1016/j.jfoodeng.2004.11.036
[11] Ratanadecho, P., Aoki, K. and Akahori, M. (2002) A Numerical and Experimental Investigation of the Modeling of Microwave Heating for Liquid Layers Using a Rectangular Wave Guide (Effects of Natural Convection and Dielectric Properties). Applied Mathematical Modelling, 26, 449-472.
http://dx.doi.org/10.1016/S0307-904X(01)00046-4
[12] Zhang, Q., Jackson, T.H. and Ungan, A. (2000) Numerical Modeling of Microwave Induced Natural Convection. Jour- nal of Heat and Mass Transfer, 43, 2141-2154.
http://dx.doi.org/10.1016/S0017-9310(99)00281-1
[13] Salvi, D., Boldor, D., Aita, G.M. and Sabliov, C.M. (2011) COMSOL Multiphysics Model for Continuous Flow Microwave Heating of Liquids. Journal of Food Engineering, 104, 422-429.
http://dx.doi.org/10.1016/j.jfoodeng.2011.01.005
[14] Bird, R.B., Stewart, W.E. and Lightfoot, E.N. (2002) Transport Phenomena. 2nd Edition, John Wiley and Sons, Inc.
[15] Zhu, J., Kuznetsov, A.V. and Sandeep, K.P. (2007) Mathematical Modeling of Continuous Flow Microwave Heating of Liquids (Effects of Dielectric Properties and Design Parameters). International Journal of Thermal Sciences, 46, 328-341.
http://dx.doi.org/10.1016/j.ijthermalsci.2006.06.005

  
comments powered by Disqus
ENG Subscription
E-Mail Alert
ENG Most popular papers
Publication Ethics & OA Statement
ENG News
Frequently Asked Questions
Recommend to Peers
Recommend to Library
Contact Us

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.