scholarly journals MATHEMATICAL MODELING OF MICROWAVE HEATING OF BALL-SHAPED PRODUCTS

2019 ◽  
Author(s):  
Vadim Karelin ◽  
Vladimir Salomatov
Keyword(s):  
Mathematical Modeling ◽  
Microwave Heating ◽  
High Performance ◽  
Nonlinear Models ◽  
Heating Time ◽  
Microwave Energy ◽  
Moisture Distribution ◽  
Microwave Drying ◽  
Food Industries ◽  
Analytical Approaches

Microwave heating is widely used in the energy, construction, forestry, chemical and food industries, etc. There are many publications that discuss the main mechanisms that occur during microwave heating. For a better understanding of these processes and the development of high-performance microwave installations, mathematical modeling is necessary. As a rule, nonlinear models that most adequately describe these phenomena use a numerical algorithm for calculations. The authors of this report are engaged in approximate analytical approaches for microwave heating and microwave drying of bodies, which, with a controlled decrease in accuracy, nevertheless allow you to display the main processes and evaluate such heating and drying parameters as: temperature and moisture distribution, heating time, drying speed, reaching maximum values, etc. In this work, we consider a model of microwave heating in the form of a ball with uniform irradiation of microwave energy in the conditions of radiation-convective interaction of the product with the environment. The absorption of the microwave inside the material is given by the law of the Bouguer. In this case, a number of simplifications were made: the electrophysical and thermophysical properties of the material are constant, the material is homogeneous in composition and properties.

scholarly journals Migration of Polypropylene Oligomers into Ready-to-Eat Vegetable Soups

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1365
Author(s):  
Chiara Conchione ◽  
Paolo Lucci ◽  
Sabrina Moret
Keyword(s):  
Microwave Heating ◽  
High Performance ◽  
Heating Time ◽  
Fat Content ◽  
Polymerization Process ◽  
Flame Ionization ◽  
Time Migration ◽  
Italian Market ◽  
Wide Range ◽  
On Line

Polyolefin oligomeric hydrocarbons (POH) are non-intentionally added substances (NIAS) which mainly reside in the polymer (PE, PP) as a consequence of the polymerization process, and that under favorable conditions (high fat content, high temperature, and long contact time) may migrate at high amount from the packaging into the food. The food industry offers a wide range of ready-to-eat products, among these, vegetable soups designed to be stored at refrigeration temperature (for times around 6 weeks), and in most cases to be heated for a few minutes in a microwave oven (into the original container, mostly of PP) before consumption. The present work aimed to study for the first-time migration of POH during the shelf life of these products, including storage at refrigeration temperature and after microwave heating. On-line high-performance liquid chromatography (HPLC)-gas chromatography (GC), followed by flame ionization detection (FID), was applied for POH analysis in a number of ready-to-eat products purchased from the Italian market. Microwave heating determined a variable POH increase ranging from 0.1 to 6.2 mg/kg. Parameters possibly affecting migration such as fat content and heating time were also studied.

scholarly journals LNT microwave-multiphase transport model for the microwave drying of lignite thin layer

2018 ◽  
Author(s):  
Bi An Fu ◽  
Meiqian Chen ◽  
Q. H. Li
Keyword(s):  
Thin Layer ◽  
Transport Model ◽  
Power Level ◽  
Microwave Energy ◽  
Moisture Distribution ◽  
Microwave Drying ◽  
Drying Time ◽  
Multiphase Transport ◽  
Mass Transfer Mechanism ◽  
Simulation Results

The LNT microwave-multiphase transport model has been applied to the microwave drying of lignite thin layer. Microwave energy, temperature and moisture distribution were obtained to gain a comprehensive understanding on the heat and mass transfer mechanism of the drying process. The required drying time of experiments decreased by 50, 63, 67, and 83%, respectively, with the power level rising from 119 to 700 W, while that decreased by 60, 72, 76 and 86%, respectively, for simulation results. The temperature values of the corner and edge of the lignite thin layer were higher than that of the center region, which corresponded to the microwave energy distribution. The moisture ratio profiles, temperature profiles and temperature distribution indicated good agreement between the experimental and simulation results, providing confidence in the modeling approach, which made it possible to obtain the moisture distribution successfully via simulation method.Keywords: microwave; lignite; thin layer.  

scholarly journals PROBLEMATICS OF CONSTRUCTION OF MATHEMATICAL MODELS OF THE PROCESS OF MICROWAVE DRYING OF SOY

2019 ◽  
pp. 21-26
Author(s):  
Valentyna Bandura ◽  
Oleksandr Popiak
Keyword(s):  
Mathematical Modeling ◽  
Mathematical Model ◽  
Raw Materials ◽  
Microwave Energy ◽  
Raw Material ◽  
Microwave Drying ◽  
Drying Methods ◽  
Soybean Seeds ◽  
Drying Process ◽  
Moisture Movement

The article reviews various techniques for mathematical modeling of the soybean drying process. The purpose of this paper is to review, analyze and compare existing approaches to mathematically describe the processes of moisture movement during microwave drying of soybeans. The only way to provide mathematical modeling of the processes occurring in the soybean grain is a combination of the transformation of microwave energy into heat, the heating of dipole water molecules existing in the seed, the processes of moving moisture from the center to the grain shell and evaporation of moisture. Today, microwave drying is one of the promising areas for research, because this method is much more efficient than traditional post-harvest grain drying methods and, at the same time, poorly understood. Factors on which the process of microwave drying depends on are the speed of movement of moisture in the micropores of the product, the initial temperature and humidity of the raw material, the placement of the main magnetron relative to the object of drying and the speed of movement of raw materials in the drying chamber. The object of the study in this article was to simplify the mathematical model of soybean seeds. To intensify the process of microwave drying, it is advisable to use a combined effect, such as blowing, which increases the intensity and quality of the process of microwave dehumidification. In addition, in this case, the simultaneous use of two or more factors of influence, which allows for rapid processing of raw materials. This determines the relevance and prospects of this study. The developed criteria criterion is substantiated and described, which allows to simplify the complex calculation of microwave energy transfer processes, sample heating and moisture velocity in it. The basic approaches to the construction of a mathematical model of the soybean drying process are considered, and their expediency is determined. The analysis of various methods of mathematical description of the drying process is carried out, the main disadvantages of these methods are identified. It is established that drying soybean seeds in the microwave field is one of the most promising. A mathematical model for a combined soybean drying process with a combination of microwave drying methods and air blowing is proposed.

Advances in the Chromatographic Separation and Determination of Bioactive Compounds for Assessing the Nutrient Profile of Nuts

2020 ◽  
Vol 16 ◽  
Author(s):  
Natasa P. Kalogiouri ◽  
Natalia Manousi ◽  
Erwin Rosenberg ◽  
George A. Zachariadis ◽  
Victoria F. Samanidou
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
High Performance ◽  
Unsaturated Fatty Acids ◽  
Nutritional Deficiencies ◽  
Analytical Technique ◽  
High Volatility ◽  
Analytical Approaches

Background:: Nuts have been incorporated into guidelines for healthy eating since they contain considerable amounts of antioxidants and their effects are related to health benefits since they contribute to the prevention of nutritional deficiencies. The micronutrient characterization is based mainly on the determination of phenolics which is the most abundant class of bioactive compounds in nuts. Terpenes constitute another class of bioactive compounds that are present in nuts and show high volatility. The analysis of phenolic compounds and terpenes are very demanding tasks that require optimization of the chromatographic conditions to improve the separation of the components. Moreover, nuts are rich in unsaturated fatty acids and they are therefore considered as cardioprotective. Gas chromatography is the predominant instrumental analytical technique for the determination of derivatized fatty acids and terpenes in food matrices, while high performance liquid chromatography is currently the most popular technique for the determination of phenolic compounds Objective:: This review summarizes all the recent advances in the optimization of the chromatographic conditions for the determination of phenolic compounds, fatty acids and terpenes in nuts Conclusion:: The state-of-the art in the technology available is critically discussed, exploring new analytical approaches to reduce the time of analysis and improve the performance of the chromatographic systems in terms of precision, reproducibility, limits of detection and quantification and overall quality of the results

Comparative study of conventional and microwave heating of polyacrylonitrile-based fibres

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Guozhen Zhao ◽  
Jianhua Liu ◽  
Lei Xu ◽  
Shenghui Guo
Keyword(s):  
Microwave Heating ◽  
Surface Defects ◽  
Energy Dispersive Spectrometer ◽  
Xrd Analysis ◽  
Economic Benefits ◽  
Heating Time ◽  
Oxidation Temperature ◽  
Conventional Heating ◽  
Heating Method ◽  
Molecular Arrangement

Abstract The effects of the conventional heating method and the microwave heating method on polyacrylonitrile-based fibres in the temperature range of 180–280 °C were investigated. Fourier transform infrared spectroscopy, X-ray wide-angle scattering, Raman spectroscopy, energy-dispersive spectrometer, scanning electron microscopy and bulk density were used to characterise the properties of the samples. Results show that the microwave heating method can shorten the pre-oxidation time, reduce pre-oxidation temperature and reduce the number of surface defects. The pre-oxidised fibres obtained by the microwave heating method exhibit not only good crystallite size but also a smooth surface. Atomic morphology and molecular arrangement are orderly inside the fibre. The FT-IR spectrum shows that the oxidation reaction occurs at 220 °C, and the CI value of PAN fibers stabilised by microwave heating is the larger than the fibers stabilised by conventional heating. XRD analysis shows that fibers stabilised by microwave heating have low stack domains. The SEM and Raman spectra indicate that hydrogen peroxide can improve the surface finish of the fibers and reduce defects. Microwave heating can reduce the pre-oxidation temperature by about 20 °C and shorten the heating time. The economic benefits of using this method are significantly improved.

The use of microwave heating for the pyrolysis of coal via inorganic receptors of microwave energy

Fuel ◽  
1992 ◽  
Vol 71 (6) ◽  
pp. 716-717 ◽  
Author(s):  
Parisa Monsef-Mirzai ◽  
Mythili Ravindran ◽  
William R. McWhinnie ◽  
Paul Burchil
Keyword(s):  
Microwave Heating ◽  
Microwave Energy

Amino Acids Profiling in Fruit Juices by High Performance Liquid Chromatography: A Review

2020 ◽  
Vol 11 (SPL4) ◽  
pp. 2756-2767
Author(s):  
Vijaya Vemani ◽  
Mounika P ◽  
Poulami Das ◽  
Anand Kumar Tengli
Keyword(s):  
Amino Acids ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Amino Acid Content ◽  
Building Blocks ◽  
Fruit Juices ◽  
The Body ◽  
Total Amino Acid ◽  
Analytical Approaches

In the preservation of normal physiological functions, the building blocks of the body called amino acids play a crucial role. A number of valuable and nutritional phytoconstituents are contained in fruit juices, such as vitamins, minerals, microelements, organic acids, antioxidants, flavonoids, amino acids and other components. Due to the growing population and demand, the quality of fruit juices is decreasing. One of the unethical and harmful practices called adulteration or food fraudulence has been adopted by most food and beverage industries. The amino acids which is one of the most important phytochemicals of fruit and fruit juices which affects the organoleptic properties like color, odor, and taste of juices and also helps in authenticity process from governing bodies by providing total amino acid content. Consequently, the main aim of the present review work is to provide information regarding the importance of amino acids, how they are adulterated, the potential analytical approach to detected amino acids and which methods are generally accepted method by the food industries. According to the literature review, we presume that reverse phased high-performance liquid chromatography with pre-column derivatization was the most adopted method for quality checking due to its advantages over other old and recent analytical approaches like simple, rapid, cost-effective nature, less / no sample matrix effect with high sensitivity, accuracy, and precision.

Trade-Off Analysis for the Design of a High Performance Hydrostatic Actuation System

2000 ◽  
Author(s):  
S. R. Habibi
Keyword(s):  
Mathematical Modeling ◽  
Quadratic Programming ◽  
High Performance ◽  
Design Parameters ◽  
Mathematical Functions ◽  
Trade Off ◽  
Actuation System ◽  
Trade Offs ◽  
Expected Performance ◽  
Dominant Design

Abstract This paper considers the design of a high performance hydrostatic actuation system referred to as the ElectroHydraulic Actuator (EHA). The expected performance of EHA and its dominant design parameters are identified by using mathematical modeling. The design parameters are classified into Direct and Indirect categories based on the measure of their accessibility to the designer. The Direct parameters are directly quantifiable and, can be linked to the performance of EHA through a set of mathematical functions. A prototype of EHA has been produced and described. The mathematical functions linking performance to design parameters are used to investigate design trade-offs. Design improvements to the prototype are suggested by using constrained quadratic programming.

Computer-aided design of a dielectric insert supporting uniformity of fast microwave heating

2018 ◽  
Vol 37 (6) ◽  
pp. 1958-1968 ◽  
Author(s):  
Ethan M. Moon ◽  
Vadim V. Yakovlev
Keyword(s):  
Microwave Heating ◽  
Complex Permittivity ◽  
Computer Aided Design ◽  
Heating Time ◽  
Geometrical Parameters ◽  
Heating Rates ◽  
Content Type ◽  
Design Variables ◽  
Processed Material ◽  
Aided Design

PurposeThis paper aims to introduce and illustrate a computational technique capable of determining the geometry and complex permittivity of a supplementary dielectric insert making distributions of microwave-induced dissipated power within the processed material as uniform as possible.Design/methodology/approachThe proposed technique is based on a 3D electromagnetic model of the cavity containing both the processed material and the insert. Optimization problem is formulated for design variables (geometrical and material parameters of the insert) identified from computational tests and an objective function (the relative standard deviation [RSD]) introduced as a metric of the field uniformity. Numerical inversion is performed with the method of sequential quadratic programming.FindingsFunctionality of the procedure is illustrated by synthesis of a dielectric insert in an applicator for microwave fixation. Optimization is completed for four design variables (two geometrical parameters, dielectric constant and the loss factor of the insert) with 1,000 points in the database. The best three optimal solutions provide RSD approximately 20 per cent, whereas for the patterns corresponding to all 1,000 non-optimized (randomly chosen) sets of design variables this metric is in the interval from 27 to 136 per cent with the average of 78 per cent.Research limitations/implicationsAs microwave thermal processing is intrinsically inhomogeneous and the heating time is not a part of the underlying model, the procedure is able to lead only to a certain degree of closeness to uniformity and is intended for applications with high heating rates. The initial phase of computational identification of design variables and their bounds is therefore very important and may pre-condition the “quality” of the optimal solution. The technique may work more efficiently in combination with advanced optimization techniques dealing with “smart” (rather than random) generation of the data; for the use with more general microwave heating processes characterized by lower heating rates, the technique has to use the metric of non-uniformity involving temperature and heating time.Practical implicationsWhile the procedure can be used for computer-aided design (CAD) of microwave applicators, a related practical limitation may emerge from the fact that the material with particular complex permittivity (determined in the course of optimization) may not exist. In such cases, the procedure can be rerun for the constant values of material parameters of the available medium mostly close to the optimal ones to tune geometrical parameters of the insert. Special manufacturing techniques capable of producing a material with required complex permittivity also may be a practical option here.Originality/valueNon-uniformity of microwave heating remains a key challenge in the design of many practical applicators. This paper suggests a concept of a practical CAD and outlines corresponding computational procedure that could be used for designing a range of applied systems with high heating rates.

scholarly journals Microwave Assisted-Hydrothermal Synthesis of Nickel Ferrite Nanoparticles

2018 ◽  
Vol 34 (5) ◽  
pp. 2577-2582
Author(s):  
Mohamed H. H. Mahmoud ◽  
Mahmoud M. Hessien
Keyword(s):  
Nickel Ferrite ◽  
High Performance ◽  
Fine Particles ◽  
Low Cost ◽  
Nickel Chloride ◽  
Heating Time ◽  
Stoichiometric Ratio ◽  
Microwave Assisted ◽  
Xrd Patterns ◽  
Co Precipitation

Nanomagnetic ferrite materials are of great technological importance in several industries due to their high performance, ease of preparation and low cost. The ferrite properties are based on composition, structure and methods of preparation. Nickel ferrite, NiFe2O4, was prepared by the simple microwave assisted-hydrothermal method. Nickel chloride and ferric chloride solutions (stoichiometric ratio of 1: 2 respectively) were mixed, the pH was raised to 10.5 and the mixture was heated at 180 °C in a closed Teflon vessel using a microwave oven at different periods of time (2 - 24 h). The formed powders were examined by XRD, TEM, and VSM. The intensity of nickel-ferrite in the XRD patterns increased with time owing to increase in crystallinity of the formed phase. The TEM images showed that, the size was in the range of 20-40 nm and contents of fine particles noticeably decreased with increasing reaction time to 4-6 hrs and contents of more regular cubic particles are formed. The NiFe2O4 magnetization was continuesly increased with raising the heating time from 2h (9 emu/g) to 24 h (43 emu/g) which may be due to the high purity and crystallinity of the formed NiFe2O4. The results showed that the properties of the formed ferrite can be tailored by controlling the heating time. Microwave assisted co-precipitation followed by hydrothermal digestion resulted in a substance of good homogeneity and crystallinity at a short time.

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