Mostrar el registro sencillo del ítem
dc.contributor.author | Clarissa, Albuquerque![]() |
es_ES |
dc.contributor.author | Curet, S.![]() |
es_ES |
dc.contributor.author | Boillereaux, L.![]() |
es_ES |
dc.date.accessioned | 2019-11-11T13:24:53Z | |
dc.date.available | 2019-11-11T13:24:53Z | |
dc.date.issued | 2019-10-15 | |
dc.identifier.isbn | 9788490487198 | |
dc.identifier.uri | http://hdl.handle.net/10251/130718 | |
dc.description.abstract | [EN] Microwave-material interactions and electromagnetic propagation phenomena are important to optimize the microwave heating process of food samples. In this study, a 3D numerical modelling of a TE10 rectangular waveguide including microwave antenna and impedance matching elements is proposed. The microwave applicator is aimed to process both solid and liquid food samples. The model illustrates the standing wave patterns and microwave absorbed power within the cavity by taking into account the influence of the screw tuner, quartz windows, shorting plunger, and additional dielectric support plates. The results reveal the importance to consider the real cavity design and the precise dielectric characterization to predict accurate temperature profiles within the food product during the microwave heating. Such a model can be now be used to optimize the food sample geometry to achieve minimum reflected power and better heating uniformity. | es_ES |
dc.description.sponsorship | The authors are grateful to the National Council for Scientific and Technological Development (CNPq, Brazil) for Clarissa Detomi Albuquerque’s PhD scholarship and financial support (process number 232767/2014-9). The authors would also like to thank O. Tantot (XLIM, UMR CNRS 7252) for the dielectric characterization of materials. | es_ES |
dc.format.extent | 8 | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Editorial Universitat Politècnica de València | es_ES |
dc.relation.ispartof | AMPERE 2019. 17th International Conference on Microwave and High Frequency Heating | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Energy Production by Microwaves | es_ES |
dc.subject | Microwave CVD | es_ES |
dc.subject | EM Modelling | es_ES |
dc.subject | Microwave Material interaction | es_ES |
dc.subject | Dielectric Properties | es_ES |
dc.subject | Dielectric Properties Measurement | es_ES |
dc.subject | Solid State Microwave | es_ES |
dc.subject | Microwave Processing | es_ES |
dc.subject | Microwave Chemistry | es_ES |
dc.subject | Microwave applicators design | es_ES |
dc.title | Microwave processing of food samples: influence of cavity design and dielectric properties | es_ES |
dc.type | Capítulo de libro | es_ES |
dc.type | Comunicación en congreso | es_ES |
dc.identifier.doi | 10.4995/AMPERE2019.2019.9911 | |
dc.relation.projectID | info:eu-repo/grantAgreement/CNPq//232767%2F2014-9/ | |
dc.rights.accessRights | Abierto | es_ES |
dc.description.bibliographicCitation | Clarissa, A.; Curet, S.; Boillereaux, L. (2019). Microwave processing of food samples: influence of cavity design and dielectric properties. En AMPERE 2019. 17th International Conference on Microwave and High Frequency Heating. Editorial Universitat Politècnica de València. 261-268. https://doi.org/10.4995/AMPERE2019.2019.9911 | es_ES |
dc.description.accrualMethod | OCS | es_ES |
dc.relation.conferencename | Ampere 2019 | es_ES |
dc.relation.conferencedate | Septiembre 09-12,2019 | es_ES |
dc.relation.conferenceplace | Valencia, Spain | es_ES |
dc.relation.publisherversion | http://ocs.editorial.upv.es/index.php/AMPERE2019/AMPERE2019/paper/view/9911 | es_ES |
dc.description.upvformatpinicio | 261 | es_ES |
dc.description.upvformatpfin | 268 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.relation.pasarela | OCS\9911 | es_ES |
dc.contributor.funder | Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil |