High-efficiency continuous-flow microwave heating system based on metal-ring resonant structure

Continuous-flow microwave heating has been widely applied in liquid food processing, and the heating efficiency relies heavily on the dielectric property of loads with fixed dimensions in a certain cavity. Specifically, rectangular waveguides are widely applied, and straight pipes are usually inserted through the center of rectangular waveguides. However, maintaining high efficiency is always challenging since the dielectric property will vary with temperature. Therefore, a simple and cheap resonant structure is proposed in this paper to maintain high heating efficiency for loads with a large range of relative permittivity in both modeling and experiment. First, the straight pipe surrounded by metal rings in a rectangular waveguide with a short circuit terminal was introduced to concentrate the electric field in the pipe. Then, a multiphysics model was established to calculate the energy efficiency of various load permittivity. The position of the short circuit terminal and the dimensions of the metal ring were further optimized. Finally, energy efficiency experiments of different aqueous ethanol solutions and liquid foods and point temperature rise experiments of continuous-flow water were carried out, and the results showed that the proposed structure can be used to maintain high energy efficiency over large dielectric dynamic ranges compared with the conventional microwave heating system based on rectangular waveguides. Moreover, the effect of different parameters, the pipe permittivity, the pipe wall thickness and the metal ring gap, on the heating efficiency was discussed to show the robustness of the proposed structure.     

Dielectric and microwave-absorbing behavior of hydrated wheat starch-gluten systems in relation to water mobility

Microwave heating has become popular in wheat-based food processing owing to its environmental friendliness, high-efficiency and low energy consumption. Water plays an important role in microwave food processing as it is a highly dielectric material that can react with many food components while being dynamic in complex food systems and affecting the overall dielectric response. In this study, hydrated systems of wheat starch, gluten (GLU) and starch-GLU mixtures (CBF) with different moisture contents were prepared and the variation patterns of their water mobility, dielectric properties and microwave absorption properties were measured. The results of low-field nuclear magnetic resonance (LF-NMR) analysis showed that water mobility was strongly influenced by moisture content and interactions between starch or GLU and water-restricted dynamic migration. In CBF, interactions between starch and water predominated under a reduced effect of GLU. As the water content increased, the complex permittivity showed an upward tendency, and the coupling capability of the hydrated systems with microwave was best at 35% moisture content. And the dielectric response and absorption characteristics of the hydrated systems fluctuated in a non-additive manner due to the interplay between moisture and the system components. Moreover, the correlation analysis was confirmed that the relationship between dielectric response behavior and water mobility, as higher water mobility more strongly influenced the augmentation of the dielectric characteristics and dominated changes in the locations of the microwave absorption peak and reflection loss value. These findings provide a possibility to manipulate the dielectric response changes of wheat-based materials under a microwave field through regulating the water mobility, thereby laying a theoretical basis to improve the utilization of microwave for wheat-based food production.     

Dielectric Properties of Pumpable Food Materials at 915 MHz

Dielectric properties of pumpable food materials having a potential to be processed using a continuous flow microwave heating system were measured at 915 MHz and in the temperature range of 10–90°C. The products considered in this study were milk and dairy products (ε′: 70.0 to 50.8 and ε″: 14.7 to 41.3), ready to eat puddings (ε′: 69.4 to 52.1 and ε″: 17.2 to 23.8), soy beverages (ε′: 75.4 to 60.8 and ε″: 9.0 to 19.8), and avocado products (ε′: 51.6 to 39.0 and ε″: 17.7 to 67.5). The results showed that the dielectric constant decreased with an increase in temperature and the dielectric loss factor increased with an increase in temperature. Polynomial correlations for the dependence of dielectric properties on temperature were developed. The dielectric properties measured in this study are important parameters for designing a continuous flow microwave heating system for processing pumpable food materials.     

Estimation of Dielectric Properties of Food Materials During Microwave Tempering and Heating

The present study concerns the estimation of the dielectric properties of both frozen and defrosted materials during a microwave tempering and heating process. A continuous wave at 2.45 GHz is fed into a rectangular waveguide and the sample, made of methylcellulose gel, fills the whole cross-section of the guide. Temperatures are detected within both frozen and defrosted samples during the heating treatment. The experimental temperatures are compared to the results obtained with a 2D finite element model, using the COMSOL® 4.2 software. The dielectric properties of the sample are estimated from the local temperature changes during the microwave tempering. For the defrosted zone, the estimation is compared to dielectric properties measurements with the open-ended coaxial probe. The results show good correspondence between experimental and simulated data. The uncertainties of the estimated permittivity and loss factors are also evaluated with a good accuracy for the frozen and defrosted phases. The estimation procedure is thus a promising tool in order to avoid complex experimental measurements of dielectric properties.     

Research progress in fluid and semifluid microwave heating technology in food processing

Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically.     

Design and implementation of a continuous microwave heating system for ballast water treatment

A continuous microwave system to treat ballast water inoculated with different invasive species was designed and installed atthe Louisiana State University Agricultural Center. The effectiveness of the system to deliver the required heating loads to inactivate the organisms present was studied. The targeted organisms were microalgae (Nannochloropsis oculata), zooplankton at two different growth stages (newly hatched brine shrimp-Artemia nauplii and adult Artemia), and oyster larvae (Crassosstrea virginica). The system was tested at two different flow rates (1 and 2 liters per min) and power levels (2.5 and 4.5 kW). Temperature profiles indicate that, depending on the species present and the growth stage, the maximum temperature increase will vary from 11.8 to 64.9 degrees C. The continuous microwave heating system delivered uniform and near-instantaneous heating at the outlet proving its effectiveness. The power absorbed and power efficiency varied for the species present. More than 80% power utilization efficiency was obtained at all flow rate and microwave power combinations for microalgae, Artemia nauplii and adults. Test results indicated that microwave treatment can be an effective tool for ballast water treatment, and current high treatment costs notwithstanding, this technique can be added as supplemental technology to the palette of existing treatment methods.     

Thermophysical and Dielectric Properties of Salsa Con Queso and its Vegetable Ingredients at Sterilization Temperatures

Aseptic processing of a low-acid multiphase food product using continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. The objective of this study was to determine the thermophysical and dielectric properties of salsa con queso and its vegetable ingredients (tomatoes, bell peppers, jalapeno peppers, and onions) at a temperature range of 20 to 130°C to design a safe process for aseptic processing of salsa con queso using a continuous flow microwave system. The influence of temperature on apparent viscosity of salsa con queso was described by an Arrhenius-type relationship. Second order polynomial correlations for the dependence of thermophysical and dielectric properties (at 915 MHz) of salsa con queso and its vegetable ingredients on temperature were developed. The results showed that the dielectric constant decreased with an increase in temperature and the dielectric loss factor increased with an increase in temperature.     

Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions

Microwaves require shorter times to increase foodstuffs temperature when compared to conventional heating methods. However, there are some problems associated to temperature distribution within the products, owing to the preferential absorption of electromagnetic energy by liquid water, caused by differences between its dielectric properties and those of ice (“runaway”). To analyze the behavior of food microwave thawing, a mathematical three-dimensional (3D) model was developed by solving the unsteady-state heat and mass transfer differential equations; this model can be applied to large systems for which Lambert’s law is valid. Thermal, mass transport, and electromagnetic properties varying with temperature were used. The numerical solution was developed using an implicit Crank–Nicolson finite difference method using the classical formulation for one-dimensional (1D) systems and the alternating direction method in two and three dimensions. The model was validated using experimental data from the literature for 1D and two-dimensional conditions and with experiments performed in our laboratory for 3D heat transfer using frozen meat. It was applied to predict temperature and water concentration profiles under different thawing conditions in meat products and to simulate the effect of a fat layer located at the surface of the meat piece on temperature profiles. For different product sizes in rectangular geometry, numerical simulations demonstrated that microwave thawing times were significantly lower in comparison to conventional thawing methods. To prevent overheating during thawing, the combination of continuous microwave power with simultaneous application of air convection and the application of microwave power cycles, using refrigerated air convection with controlled surface temperature, were analyzed.     

Advances in radio frequency pasteurisation equipment for liquid foods: a review

Radiofrequency (RF) heating is an alternative emerging technology to conventional thermal methods; it has been employed for food pasteurisation, providing fast and volumetric heating. However, non-uniformity in the heating pattern has been reported. RF pasteurisation has been studied in different liquid foods. This review provides information about the RF heating mechanism and equipment used to pasteurise liquid food to control deteriorative or pathogen micro-organisms and the effect of the RF treatment on the quality of liquid foods. Developing an effective RF pasteurisation for liquid foods requires knowing the food dielectric properties, which determine the heating uniformity, temperature distribution and heating rate. The efficiency of continuous RF heating systems could depend on the fluid rate, resident time and absorbed power. RF heating can pasteurise liquid food, decrease microbial population and preserve the product's nutritional and physicochemical quality.     

Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system

ABSTRACT:  Aseptic processing of a low-acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. Dielectric properties of 2 different brands of 1 such product ( salsa con queso ) were measured under continuous flow conditions at a temperature range of 20 to 130 °C. At 915 MHz, the dielectric constant ranged from 58.7 at 20 °C to 41.3 at 130 °C with dielectric loss factor ranging from 41.0 at 20°C to 145.5 at 130 °C. The loss tangent at 915 MHz ranged from 0.61 at 20 °C to 3.52 at 130 °C. The temperature profiles at the outlet during processing of salsa con queso in a 5-kW microwave unit showed a narrow temperature distribution between the center and the wall of the tube. The study showed the feasibility of aseptic processing of salsa con queso using a continuous flow microwave system.     

Microwave processing: Effects and impacts on food components

ABSTRACT

As an efficient heating method, microwave processing has attracted attention both in academic research and industry. However, the mechanism of dielectric heating is quite distinct from that of the traditional conduction heating, and is widely applied as polar molecules and charged ions interaction with the alternative electromagnetic fields, resulting in fast and volumetric heating through their friction losses. Such a heating pattern would cause a certain change in microwave treatment, which is an unarguable reality. In this review, we made a retrospect of the essential knowledge about dielectric properties and summarized the concept of microwave heating, and the impact of microwave application on the main components of foods and agricultural products, which are classified as carbohydrates, lipids, proteins, chromatic/flavor substances, and vitamins. Finally, we offered a way to resolve the drawbacks of relevant microwave treatment and outlined the directions for future research.     

A finite element model for simulating temperature distributions in rotating food during microwave heating

With considering the continuous rotation of the turntable during microwave heating, a three-dimensional computer model based on FEM was successfully developed to predict time-dependent temperatures distributions of food sample. The slide interface between rotating and stationary part were specially assigned and treated, as the disconnections of the nodes occur during rotating which may cause the electromagnetic analysis result in error. On this basis, temperature was estimated by coupling electromagnetic and heat transfer analysis, whereas the node coordinate and dielectric properties of sample were updated with time steps, and the heat generations were renewed according to these parameters.     

Microwave heating of cooked pork patties as a function of fat content

ABSTRACT:  In this study, the parameters heating rate, dielectric factors, and specific heat capacity, which determine the heating profiles and the dissipation of energy during microwave heating, were obtained for precooked pork patties. The pork patties studied were lean meat, pure back fat, and several lean meat/back fat mixtures. Microwave heating at 798 W power was not sufficient to accelerate the heating rates in 100% lean meat compared to 415 W. However, samples were able to heat up faster and dissipate more energy at 798 W power as fat content increased and moisture content decreased. The recorded differences in the specific heat capacity of the studied materials as a function of temperature seemed not to be the key factor to explain the observed temperature rises. Temperature rise seemed to have more to do with the interactions of fat with the electromagnetic field, and with viscosity changes during phase transitions. Trends found for the dielectric properties over microwave heating of meat products agree with data from other authors, but the influence of parameters related to the sample composition and structure should be taken into account. The dissipation factors (ɛ"/ɛ') provided a good approximation to the capacity of the samples containing lean meat and the lean meat/fat mixtures to transform the electromagnetic energy into heat. Neither the dielectric constant nor the loss or dissipation factors were able to clarify the high amount of energy transformed into heat in 100% back fat. Penetration depth and reflected power indicated that back fat allowed microwave energy to be repeatedly redirected to the material.     

Exploring the heating patterns of multiphase foods in a continuous flow,simultaneous microwave and ohmic combination heater

A continuous flow, simultaneous microwave and ohmic combination heater was designed and fabricated to heat treat particulate foods without leaving solids under-processed. Heating uniformity of the combination heater was examined by numerically analyzing the electric field distribution under microwave and ohmic heating. In addition, to minimize the reflection of microwave power, impedance matching of the microwave cavity was conducted with a vector network analyzer. Performance of the heater was studied using food mixtures containing sodium chloride solutions (0.2–0.5%) and carrot particulates. Heating patterns of liquid–particle mixtures were investigated and compared under individual and combination heating modes. Energy efficiencies were also determined for corresponding heating methods. The results showed that maximum solid–liquid temperature differences under microwave and ohmic heating were about 8.1 and 8.0 °C, respectively. However when microwave and ohmic heating techniques were applied simultaneously, there was no significant temperature difference between solid and liquid phases. Energy efficiency of combination heating was higher than microwave heating and a maximum increase in energy conversion of 12.8% was obtained. The findings opened new and very promising opportunities to thermally process particulate foods with improved uniformity, organoleptic, and nutritional quality in addition to reduced food safety problems.     

黑胡椒颗粒的介电特性混合方程研究

通过介电混合方程对黑胡椒颗粒的介电特性进行推算,对比模拟值与实验值以验证介电特性混合方程的适用性。以黑胡椒颗粒为研究对象,测定压缩黑胡椒粉的介电特性,并运用介电特性混合方程-CRIME方程、LLLE方程、BE方程计算获得胡椒颗粒的介电特性,随后运用COMSOL Multiphysics软件建立静电场-热传导双向耦合模型对射频加热仿真,并通过27.12MHz,12 k W的平行极板式射频系统进行加热实验验证。采用CRIME方程获得的胡椒颗粒介电特性运用在仿真中与试验结果温度分布为最接近。作者证明了通过压缩胡椒粉末介电特性代入CRIME方程能够有效获得黑胡椒颗粒的介电特性,这有助于工业生产中颗粒物料射频加热工艺的研发。     

Dielectric properties of foods: Reported data in the 21st Century and their potential applications

Dielectric properties (DP) are the main parameters that provide information about how materials interact with electromagnetic energy during dielectric heating. These properties have gained great importance and applications for foods that are subjected to novel microwave (MW) or radio frequency (RF) heating treatments. The knowledge of the DP of a determined foodstuff is fundamental in order to understand and model the response of the material to the electromagnetic field, at certain desired frequencies and temperatures. Through the last years, many potential applications of electromagnetic heating for foods have emerged and been published in the literature; however, new uses or research in food products to be treated with MW or RF may be limited due to lack of DP data. This review provides an overall introduction and definition of the DP, factors that affect them, methods for their determination, as it also includes reported DP data for foods after the year 2000. DP values were grouped depending on the nature of foods, such as: 1) fruits and vegetables, 2) flour, dough and bread, 3) nuts, 4) coffee grains, 5) meats, fish and seafood, 6) dairy products, 7) eggs and egg products and 8) liquid fluids. We consider that this paper is a useful reference that contains current and valuable information on the DP of foods, which can be available and used for further developments employing MW or RF heating food technologies.     

Modeling and Simulation of Microwave Heating of Foods Under Different Process Schedules

This paper describes the development of a simulation model for heating of foods in microwave ovens and its uses to optimize food heating strategies. The solution of the coupled energy and mass microscopic balances considers the electromagnetic energy absorption as well as temperature-dependent thermal, transport, and dielectric properties. The microscopic balances are highly nonlinear coupled differential equations, which were solved using finite element software (Comsol Multiphysics). Maxwell equations were employed in order to describe the interaction between electromagnetic radiation and food. The mathematical model allowed the evaluation of the effect of product size and composition in the temperature profiles that developed inside the food that was radiated either on one or both sides. In order to improve the nonuniform temperature profiles that occurred within foods under continuous operation, different operation schemes were evaluated: intermittent cycles, joint action of microwaves with air impingement, and the effect of interference of electromagnetic waves.     

Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions

ABSTRACT:  Continuous flow microwave sterilization is an emerging technology that has the potential to replace the conventional heating processes for viscous and pumpable food products. Dielectric properties of pumpable food products were measured by a new approach (under continuous flow conditions) at a temperature range of 20 to 130 °C and compared with those measured by the conventional approach (under static conditions). The food products chosen for this study were skim milk, green pea puree, carrot puree, and salsa con queso . Second-order polynomial correlations for the dependence of dielectric properties at 915 MHz of the food products on temperature were developed. Dielectric properties measured under static and continuous flow conditions were similar for homogeneous food products such as skim milk and vegetable puree, but they were significantly different for salsa con queso , which is a multiphase food product. The results from this study suggest that, for a multiphase product, dielectric properties measured under continuous flow conditions should be used for designing a continuous flow microwave heating system.     

Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods

Microwave assisted thermal sterilization and pasteurization systems, as emerging thermal processing technologies, use circulation water to reduce edge heating of the food packages in the microwave heating sections. Yet, the influence of the circulation water on microwave heating efficiency for food is unknown. This research studied the dielectric properties of purified water from a reverse osmosis unit and tap water over microwave frequencies of 150–2500 MHz at 23–120 °C and evaluated microwave loses in the circulation water. The values of the dielectric constant of purified and tap water decreased (P < 0.05) with increasing temperature and slightly decreased with increasing frequency. The value of the loss factor of purified water also decreased with temperature (P < 0.05) but increased with frequency. The trend was more complicated for the loss factor of tap water. The penetration depth of 915 MHz microwave power in purified water was 399 and 457 mm at 90 and 120 °C, respectively, it was reduced to 161 and 136 mm in tap water. The microwave power loss in the 18–30 mm deep purified water, depending on the thickness of the food packages, was 4–7%, compared to 11–20% in tap water. Thus, using purified circulation water in microwave assisted thermal sterilization (MATS) and pasteurization systems (MAPS) can significantly improve the efficiency of microwave heating of packaged foods.Industrial relevanceThe information from this research are highly relevant to industrial operations of microwave-assisted thermal sterilization and pasteurization systems of pre-packaged foods. The dielectric property data will contribute to the literature related to the physical properties of water in microwave heating.     

Microwave inactivation of Escherichia coli K12 CIP 54.117 in a gel medium: Experimental and numerical study

This study evaluates the efficiency of the inactivation of Escherichia coli K12, entrapped within calcium alginate gel, by microwave processing compared to a conventional approach i.e. by heating in a water bath. Microbial thermal inactivation equations coupled with heat transfer and Maxwell’s equations are integrated into a 3D Finite Elements model under dynamic heating conditions. Water bath microbial inactivation experimental data are exploited for performing parameter identification of a non-linear microbial model, and the Calcium alginate gel’s dielectric properties were numerically estimated. The coupled model provides a very good fitting to the experimental results. The simulation have shown uneven temperature distribution during microwave heating which may interpret its lower inactivation efficiency comparing to the conventional water bath treatment. This study also demonstrates the reliability of the coupled modeling approach to estimate the efficiency of the microbial inactivation, despite the thermal heterogeneity inherent in the microwave treatment.