Microwave Heating of Liquid Foods

Romano, Vittorio; Apicella, Rino

doi:10.4236/eng.2015.76026

Cited by 10 publications

(3 citation statements)

References 13 publications

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“…One approach consists in replacing the Maxwell's equation by Lambert's law which is less expensive in terms of calculation time [55]. It is recommended when the volume of the object is large and reasonable results are obtained.…”

Section: Coupling Hydrodynamics and Electromagnetic Field Simulationmentioning

confidence: 99%

Continuous flow-microwave reactor: Where are we?

Estel

Poux

Benamara

et al. 2017

Chemical Engineering and Processing: Process Intensification

104

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This article presents the different microwave continuous reactors existing, which are reported in literature to carry out chemical synthesis with a more efficient way. It shows how the methods and tools of chemical engineering can be useful and necessary to define, characterize and optimize the microwave reactors. This review scans continuous microwave reactors, by describing the different types of microwave technologies used (multimode, single-mode, coaxial or guided transmission. . .). It then focuses on the various existing reactor geometries and on the control of the electromagnetic field homogeneity. The problem of temperature measurement and overall instrumentation is also addressed (input power, reflected power, continuous adaptation. . .). This review scans the most efficient microwave continuous flow reactors existing in the literature and highlights how the microwave technology is used as well as chemical engineering tools. It points out the reactors geometries, the control of the electromagnetic field and the measurement of the physical parameters (Temperature, microwave power, etc.). Finally, the scale-up of continuous-flow microwave reactors is examined through the existing lab-scale and semi industrial pilot plants described in literature.

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Section: Coupling Hydrodynamics and Electromagnetic Field Simulationmentioning

confidence: 99%

Continuous flow-microwave reactor: Where are we?

Estel

Poux

Benamara

et al. 2017

Chemical Engineering and Processing: Process Intensification

104

View full text Add to dashboard Cite

show abstract

“…Salvi [12] studied the effect of different dielectric properties and flow rate on heating patterns of tap water, saltwater and CMC in a continuous flow microwave system by employing a single fiber optic probe. Romano and Apicella [13] formulated a mathematical model to describe the heat transfer in liquid foods flowing in circular ducts, subjected to microwave irradiations. Tuta [14] designed a continuous flow microwave system for uniform heating of high-viscosity fluid food products (Distilled water, CMC-0.5%, and CMC-1% solutions) was numerically modeled and the model was experimentally validated.…”

Section: Introductionmentioning

confidence: 99%

Numerical Modeling of Fluid Flow and Heat Transfer Through Helical Tube

Dewangan¹,

Kumar²

2020

IJHT

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This study is focused on the numerical investigation of fluid flow and heat transfer in a helical tube of continuous flow microwave heating. A numerical model is developed to predict the flow distribution, skin friction coefficient, pressure drop and heat flux of liquid food products (Newtonian as well as non-Newtonian products) heated in the helical tube using ANSYS software. The simulated temperature distribution and energy distribution are verified with experimental studies published in the literature. Comparison of the simulated temperature distribution with the experimental data for Distilled water, CMC-0.5%, and CMC-1% are in good agreement. Mesh refinement is studied. Fluid flow simulation has been performed for different fluids (Apple sauce, Tomato sauce, Skim milk, Distilled water, CMC-0.5%, and CMC-1% solutions) at different flow rates (1, 2, 3, 4 and 5 L/min) in helical tubes with pitch lengths 0.124 m, 0.062 m and 0.186 m respectively. The skin friction coefficient and pressure drop of the fluids across the three tubes at the mentioned flow rates are obtained and compared graphically. Heat flux required by Apple sauce, Tomato sauce, and Skim milk to attain 60℃ at the outlet is obtained. The viscous model used for the simulation is the laminar model.

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“…As regards continuous microwave heating, the problem of temperature distribution analysis in liquid foods that flow in cylindrical ducts was faced by Romano and Apicella [13], taking into account also the velocity field and different rheological characteristics. In that work, generation term due to microwaves in the energy balance was modeled with Lambert's law while in the present work, problem is faced also by solving the electromagnetic problem and results are then compared to check at what extent Lambert's law estimation produces valid and accurate outcomes respect to Maxwell equation solution.…”

Section: Introductionmentioning

confidence: 99%

Comparison between Lambert and Maxwell Approaches in the Modelling of Microwave Heating of Liquid Foods

Apicella¹,

Romano²

2019

ENG

Self Cite

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Microwave heating of liquid foods in laminar flow through a circular tube has been modeled. In particular, skim milk as a Newtonian fluid and apple sauce and tomato sauce as non-Newtonian fluids have been considered. The temperature profiles have been obtained solving the motion and energy equations in transient regime and Maxwell's equations in the frequency domain. Numerical resolution of Finite Element Method has been implemented in Comsol Multiphysics. The generation term due to the microwave heating has been evaluated according both to Lambert's law and Poynting theorem. Finally, a comparison between the two methods has been made in order to check to what extent the results obtained with the simpler Lambert's law approximation are comparable with those deriving from the exact solution of Maxwell equations. Dielectric properties are considered to be temperature dependent. KeywordsContinuous Microwave Heating, Lambert's Law, Maxwell Equations, Poynting Theorem, Non-Newtonian Fluids, FEM polarizes the molecules of dielectric materials and creates dipole moments that cause these molecules to rotate. The resulting molecular friction causes heat

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Microwave Heating of Liquid Foods

Cited by 10 publications

References 13 publications

Continuous flow-microwave reactor: Where are we?

Continuous flow-microwave reactor: Where are we?

Numerical Modeling of Fluid Flow and Heat Transfer Through Helical Tube

Comparison between Lambert and Maxwell Approaches in the Modelling of Microwave Heating of Liquid Foods

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