Improving the energy efficiency of industrial radio frequency heat treatment by optimizing electrode sizes and reversal cycles
文献类型: 外文期刊
第一作者: Lei, Dengwen
作者: Lei, Dengwen;Liu, Yanhong;Guo, Jiale;Mowafy, Samir;Wei, Lixuan;Xie, Yongkang;Mowafy, Samir;Zhu, Guangfei
作者机构:
关键词: Electrode reversal; Numerical simulation; Radio frequency heating; Heating uniformity
期刊名称:ENERGY CONVERSION AND MANAGEMENT ( 影响因子:10.4; 五年影响因子:10.3 )
ISSN: 0196-8904
年卷期: 2024 年 310 卷
页码:
收录情况: SCI
摘要: Radio Frequency (RF) heating technology exhibits potential advantages in the heat treatment of bulky products. The influence of electrode size on the RF heating performance by the electric field distribution, electromagnetic loss density, and temperature distribution was evaluated. An electrode reversal device was developed, facilitating the cyclic reversal of the positive and negative electrodes and the effect of electrode reversal was also investigated. Simulation results showed an optimal heating uniformity when the ratio of electrode to product width is 1.4. At that time, the influence of stray electric field between the positive electrode and the cavity on the electromagnetic energy was minimal. The variation in loss angle tangent caused by temperature change was the primary reason for the fluctuation of the electromagnetic-thermal energy conversion efficiency within the same radio-frequency field. The electrode reversal dramatically improved the heating uniformity in the direction of electromagnetic energy decay. The temperature uniformity index (TUI) can be reduced by 32.79 % to 75.41 % with the shorter reversal cycle, but the service life of the device was also curtailed due to more mechanical motions. Considering the stability of the equipment and the heating performance, the optimum reversal cycle was chosen to be 420 s. In this case, the maximum TUI didn't exceed 0.017, demonstrating better heating uniformity as compared with the commonly used for improving heating uniformity. In conclusion, a suitable electrode width and reversal cycle can effectively avoid the thermal offset effect of larger agricultural products during RF heating, thus improving the heating performance.
分类号:
- 相关文献
作者其他论文 更多>>
-
Improving radio frequency (RF) heat treatment performance of peanuts based on dielectric loss mechanisms and frequency coupling
作者:Lei, Dengwen;Liu, Yanhong;Sun, Wenling;Gong, Peng;Xie, Yongkang;Yang, Ziyi
关键词:RF heating performance; Dielectric loss mechanism; Loss tangent; RF frequency; Energy utilization
-
Molecular dissection of hemizygote-dependent dominance of super-early flowering in soybean
作者:Xu, Xin;Yu, Yang;Jiang, Bingjun;Cao, Dong;Zhang, Lixin;Jia, Hongchang;Sun, Xuegang;Chen, Li;Yuan, Shan;Chen, Fulu;Lu, Zefu;Liu, Yanhong;Naser, Mahmoud;Wu, Tingting;Wu, Cunxiang;Sun, Shi;Han, Tianfu;Yu, Yang;Cao, Dong;Zhang, Qingzhu;Han, Tianfu
关键词:Soybean; Hemizygote-dependent dominance; Flowering time; siRNA; DNA methylation
-
The first mitogenome of Dracaena (Dracaena sp. in Guangxi) reveals complex multi-chromosomal architecture and long repeat sequence-driven evolution
作者:Wang, Zihao;Zheng, Wei;Fan, Qi;Guo, Jiale;Zhang, Yuxuan;Shen, Peihong;Huang, Luodong;Bi, Guiqi
关键词:
Dracaena ; Mitochondrial genome; Recombination; Phylogenetic analysis; RNA editing -
Effect of novel radio frequency roasting on color appearance, volatile compounds, fatty acid composition, and storage stability of peanut oil
作者:Peng, Zekang;Xu, Chao;Zhang, An'an;Liu, Yanhong;Zhang, Yue;Ai, Ziping
关键词:Peanut oil; Radio frequency roasting; Physicochemical quality; Flavor; Sensory properties; Maillard reaction; Fourier transform infrared spectroscopy
-
A TFAIII-Type Transcription Factor OsZFPH Regulating a Signaling Pathway Confers Resistance to Xanthomonas oryzae pv. Oryzae in Rice
作者:Yang, Chunyun;Xinxiang, A.;Tang, Cuifeng;Dong, Chao;Zhang, Feifei;He, Chunmei;Sun, Yiding;Yang, Yi;Yang, Yayun;Yan, Sandan;Liu, Yanhong;Dai, Luyuan
关键词:local rice; Haonuoyang; bacterial leaf blight (BLB); TFAIII-type transcription factor;
OsZFPH ; gene cloning; functional analysis -
Effect of blanching times and drying temperatures on the color, moisture migrations, microstructures, phytochemicals, and flavors of chili pepper (Capsicum annuum L.)
作者:Xie, Yongkang;Geng, Junjun;Li, Ping;Zhao, Yan;Han, Junhao;Yang, Hui;Cao, Shina
关键词:Linear pepper; Water migration; Microstructures; Capsaicin; Volatile flavor; Correlation analysis
-
Advanced blanching technology for Exocarpium citri grandis: Optimizing processes and unraveling the enhancement mechanism of drying efficiency
作者:Sun, Wenling;Liu, Yanhong;Lei, Dengwen;Mowafy, Samir;Mowafy, Samir;Xie, Yongkang;Li, Xingyi;Ai, Ziping;Wang, Jun
关键词:Blanching; Drying; Physicochemical quality; Cell-wall polysaccharides; Crystallinity