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首页> 外文学位 >Computer simulation of combined microwave and water heating processes for packaged foods using finite difference time domain method.
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Computer simulation of combined microwave and water heating processes for packaged foods using finite difference time domain method.

机译：使用时差有限差分法对包装食品进行微波和水加热组合过程的计算机模拟。

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摘要

A microwave sterilization system was developed at Washington State University (WSU) that allows development of High-Temperature-Short-Time (HTST) processes for packaged foods. This system combines microwave and hot water heating. A major challenge of this novel technique is possible non-uniform heating created from the non-even electromagnetic distribution. The objective of this research is to develop an efficient and reliable numeric model to simulate the microwave sterilization process and provide the prediction of temperature profiles and distributions. Various conditions such as different dielectric properties, different physical configurations and different operation parameters were investigated to study their influences on heating uniformity in packaged foods. The simulation results were applied to predict system performance and obtain parameters for process optimization.;Before the numeric model can be applied to analyze and optimize the system, it has to be validated. In this study, the simulation model was validated by comparing the numeric results with experimental measurements under both stationary and moving conditions. The heating patterns were measured by using a computer vision method developed by the microwave sterilization group at WSU. This method uses a chemical marker M-2 as an indicator of heat intensity inside the food packages, the marker intensity is converted to colour image for visualization purpose.;The numeric model was then used to investigate the heating patterns under various conditions to improve the heating uniformity and reduce heating time. A sophisticate algorithm was developed to provide the set of operational parameters or physical configurations so that optimal performance can be achieved. Finally, future researches were suggested.
机译：华盛顿州立大学（WSU）开发了一种微波灭菌系统，该系统可以开发用于包装食品的高温短时（HTST）工艺。该系统结合了微波和热水加热。这种新技术的主要挑战是可能会因电磁分布不均匀而产生不均匀的加热。这项研究的目的是开发一种有效且可靠的数值模型，以模拟微波灭菌过程并提供温度分布和分布的预测。研究了各种条件，例如不同的介电特性，不同的物理结构和不同的操作参数，以研究它们对包装食品加热均匀性的影响。仿真结果被用于预测系统性能并获得用于过程优化的参数。在将数值模型用于分析和优化系统之前，必须对其进行验证。在这项研究中，通过将数值结果与固定和移动条件下的实验测量结果进行比较，验证了仿真模型的有效性。通过使用由WSU微波消毒小组开发的计算机视觉方法测量加热模式。该方法使用化学标记M-2作为食品包装内热强度的指标，将标记强度转换为彩色图像以用于可视化目的;然后使用数值模型研究各种条件下的加热模式，以改善食品的加热强度。加热均匀，减少加热时间。开发了一种复杂的算法来提供一组操作参数或物理配置，以便可以实现最佳性能。最后，提出了今后的研究方向。

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  • 作者

    Chen, Hao.;

  • 作者单位

    Washington State University.;

  • 授予单位 Washington State University.;
  • 学科 Engineering Agricultural.;Engineering Electronics and Electrical.
  • 学位 Ph.D.
  • 年度 2008
  • 页码 211 p.
  • 总页数 211
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农业工程;无线电电子学、电信技术;
  • 关键词

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