Electromagnetic and Thermal Analysis of Microwave Heating in 915 MHz Single Mode Cavity Systems PDF Download
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Author: Deepali Jain
Publisher:
ISBN:
Category :
Languages : en
Pages : 179
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Book Description
Chapter 3 describes faster browning of fructose under alkaline conditions as a time-temperature indicator in microwave pasteurization processes. Reaction kinetics of browning showed a log linear relationship in the temperature range of 60--90°C. This non-enzymatic browning of fructose in mashed potato model food provided an efficient, convenient and cost effective tool to determine the heating patterns in MAPS system.
Author: Deepali Jain
Publisher:
ISBN:
Category :
Languages : en
Pages : 179
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Book Description
Chapter 3 describes faster browning of fructose under alkaline conditions as a time-temperature indicator in microwave pasteurization processes. Reaction kinetics of browning showed a log linear relationship in the temperature range of 60--90°C. This non-enzymatic browning of fructose in mashed potato model food provided an efficient, convenient and cost effective tool to determine the heating patterns in MAPS system.
Author: Tse V. Chow Ting Chan
Publisher: Artech House Publishers
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 314
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Book Description
Better understand the field distribution patterns and behavior inside a resonant or weakly-resonant microwave cavity and learn a new, inexpensive technique for testing cavities with this lightly-technical, hands-on book. By providing unique and practical information along with experimental evidence, analysis of existing data, and simulations you can run yourself, this book is a comprehensive resource on microwave heating for engineers and non-engineers alike.
Author: A. C. Metaxas
Publisher: IET
ISBN: 9780906048894
Category : Technology & Engineering
Languages : en
Pages : 380
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Book Description
This book offers a broad coverage of the theory and practice of industrial microwave heating. It introduces the physical processes behind dipolar and conductivity loss mechanisms and follows with a thorough presentation of dielectric property data of many industrial materials as a function of the moisture content, temperature and frequency, focussing on the interpretation of such data as regards the suitabiliy for processing these materials with microwave energy. The basic equations which govern the power dissipation, attenuation, phase constant, penetration depth and skin depth are derived from first principles while the transport equations of heat, mass and pressure are qualitatively described, giving particular emphasis to the physical mechanisms behind high frequency drying. The book provides established procedures backed by theoretical formulations for the design of industrial travelling wave and multimode applicators. It also provides extensive coverage of single mode fundamental or higher order resonant cavities and outlines a number of atypical applicator structures. It describes the essential features of processing with microwaves under vacuum and presents a brief introduction to the mechanisms which lead to gas breakdown. It stresses the need for a degree of hybridisation with other electrical or conventional heating systems and discusses a few such schemes. The book outlines a number of systems for limiting leakage from on-line industrial microwave systems and concludes with an extensive discussion of successful industrial applications.
Author: Anubhav Pratap-Singh
Publisher: Springer Nature
ISBN: 3031516133
Category :
Languages : en
Pages : 738
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Book Description
Author:
Publisher:
ISBN:
Category : Electromagnetic waves
Languages : en
Pages : 344
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Book Description
Author: Veera G. Gude
Publisher: CRC Press
ISBN: 1498745164
Category : Science
Languages : en
Pages : 399
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Book Description
This book focuses on chemical syntheses and processes for biofuel production mediated by microwave energy. This is the first contribution in this area serving as a resource and guidance manual for understanding the principles, mechanisms, design, and applications of microwaves in biofuel process chemistry. Green chemistry of microwave-mediated biofuel reactions and thermodynamic potentials for the process biochemistry are the focus of this book. Microwave generation, wave propagation, process design, development and configurations, and biofuel applications are discussed in detail.
Author: B. Wass
Publisher:
ISBN:
Category :
Languages : en
Pages : 34
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Book Description
Author: James J Spivey
Publisher: Royal Society of Chemistry
ISBN: 1839163127
Category : Science
Languages : en
Pages : 494
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Book Description
This volume looks at modern approaches to catalysis and reviews the extensive literature. Chapters highlight application of 2D materials in biomass conversion catalysis, plasmonic photocatalysis, catalytic demonstration of mesoporosity in the hierarchical zeolite and the effect of surface phase oxides on supported metals and catalysis. Looking to the future a chapter on ab initio machine learning for accelerating catalytic materials discovery is included. Appealing broadly to researchers in academia and industry, these illustrative chapters bridge the gap from academic studies in the laboratory to practical applications in industry not only for catalysis field but also for environmental protection. Other chapters with an industrial perspective include heterogeneous and homogeneous catalytic routes for vinyl acetate synthesis, catalysis for production of jet fuel from renewable sources by HDO/HDC and microwave-assisted catalysis for fuel conversion. Chemical reactions in ball mills is also explored. The book will be of great benefit to any researcher wanting a succinct reference on developments in this area now and looking to the future.
Author: Tatiana Koutchma
Publisher: Elsevier
ISBN: 0128187158
Category : Technology & Engineering
Languages : en
Pages : 172
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Book Description
Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product). Provides basic principles and mechanisms of electromagnetic heating and microwave Explores microwave and radio-frequency (RF) effects on quality and nutrients in foods Presents the commercial applications of microwave and RF heating in the pasteurization and sterilization of foods and beverages
Author: Materials Research Society. Meeting
Publisher:
ISBN:
Category : Materials science
Languages : en
Pages : 504
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Book Description
