Innovative electromagnetic induction eddy current-based dual packs heater using voltage-fed high-frequency PWM resonant inverter for continuous fluid processing in pipeline

Kaneda, M.; Hishikawa, S.; Tamaka, T.; Guo, Bin; Nakaoka, Mutsuo

doi:10.1109/iecon.1999.816502

Cited by 7 publications

(2 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Such a component consists of two conductive copper plates, separated by a polyimide dielectric and rolled up (figure 2). The finished component is connected to the inverter by the beginning of the first plate and the end of the second, thus simultaneously using both the capacitance and the inductance of the component [6][7][8][9][10][11][12][13][14].…”

Section: Methodsmentioning

confidence: 99%

Simulation of an induction flow water heater based on a multifunctional integrated electromagnetic component

Aflyatunov

Vasilyev

Хазиева

2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Water supply plays an important role in the development of the agricultural sector. Maintaining the temperature when watering plants is essential for proper growth. The water must be warm if it is watering overhead or is carried out with a large volume of water at a time. In the article, the authors propose an effective induction instantaneous water heater using functional integration methods. The modeling of the pipeline heating process was carried out in the Elcut software package, the results of the thermal problem of the model were obtained. The article presents a diagram of an induction instantaneous water heater based on a multifunctional integrated electromagnetic component (MIEC), made of two conductive plates separated by a dielectric and rolled into a roll. This technology makes it possible to reduce the weight and dimensions of the system and increase its reliability.

show abstract

Section: Methodsmentioning

confidence: 99%

Simulation of an induction flow water heater based on a multifunctional integrated electromagnetic component

Aflyatunov

Vasilyev

Хазиева

2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…They reported that the temperature increase in the water was 75 C at a power value of 4.3 kW. Other studies of induction heating integrated into continuous pipeline system design in the literature were carried out similarly (Altintas et al, 2012;Kaneda et al, 1999;Kwon & Mun, 2008;Yildiz & Alan, 2006). In these studies, temperature increase in the product was generally determined at different flow rates and different power values.…”

mentioning

confidence: 97%

Mathematical modeling of continuous induction heating of sour cherry juice

İçıer

Kaya

2022

J Food Process Engineering

View full text Add to dashboard Cite

Induction heating is a noncontact heating method that enables heating of ferromagnetic materials. In this study, continuous induction heating system was custom set up and experimental and numerical results were compared. Sour cherry juice was heated to a target temperature value (75 C) at three different flow rates (200-250-300 ml/ min) and three different set pipe wall temperatures (80-90-100 C) in experimental study. COMSOL Multiphysics 5.2 was used to solve mathematical models and visualize temperature distribution during heating and flowing. Magnetic field, heat transfer, and laminar flow physics paired each other in the model. It was concluded that the time-dependent variation of the sour cherry juice output temperature was successfully predicted by the model developed for induction process conditions. The developed models could be used to estimate process time, temperature history of materials, and effect of flow rate on heating rate any time during the continuous induction heating process.Practical applications: Thermal processes applied in the food industry are aimed to inactivate the microorganisms in the food, to protect the nutrient content, and to have high energy efficiency. Conventional heating methods have a negative effect on the nutrient content of foods and the energy efficiency of the heating process due to long processing times. The advantages of induction heating are that it is a novel heating method, highly energy efficient, and performs heating process in a short time. In this study, a laboratory-scale continuous induction heating system to heat a liquid food product was established and numerical modeling of the heating process was performed. The obtained model will be an important data for installation of the continuous induction heating systems, scale-up in the continuous induction heating systems, and prediction to effects of the process parameters.

show abstract