| 1. |
- Sundberg, Magnus, et al.
(författare)
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Analysis and design of industrial microwave ovens using the finite difference time domain method
- 1996
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Ingår i: The Journal of microwave power and electromagnetic energy. - 0832-7823. ; 31:3, s. 142-157
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Tidskriftsartikel (refereegranskat)abstract
- The Finite Difference Time Domain (FDTD) method is applied to industrial microwave ovens used in the food industry. Theoretical and practical aspects of FDTD analysis for this purpose are dealt with. Two different open-ended applicator types are described and analyzed numerically and experimentally and their relative performance is discussed. One of these applicators is a novel design based on low impedance TM modes which reduces edge-overheating and load reflections. It is shown that the common belief that the heating pattern from open-ended microwave applicators can be predicted from their radiation fields alone is often in error, and that resonances in the whole system of applicators and food loads are of major importance.
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| 2. |
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| 3. |
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| 4. |
- Petrovic, Nikola, et al.
(författare)
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Antenna applicator design for microwave imaging of the interior of human breasts
- 2014
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Ingår i: Journal of Physics D. - : IOP Publishing. - 0022-3727 .- 1361-6463. ; 47:38
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Tidskriftsartikel (refereegranskat)abstract
- In this paper we introduce a waveguide antenna applicator design intended to be placed on the surface or in close proximity to a human breast for imaging purposes. Hence, the antenna needs to be compact for easy placement. The design process is carefully carried out dividing the antenna applicator into separate parts, allowing closer analysis towards improved synthesis. A mode applicator antenna was concluded to be necessary, employing a TE10 mode type with minimized near-field and surface (Zennek) wave excitation. Numerical simulations have been used throughout and show that the proposed ridged waveguide antenna is capable of fulfilling the design requirements and the performance goals. Modelling has been carried out using a scenario with a simple breast model and confirms the applicator's capability.
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| 5. |
- Risman, P.O.
(författare)
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Metal in the microwave oven.
- 1992
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Ingår i: Microwave World. ; 13:1, s. 28-35
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
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| 6. |
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| 7. |
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| 8. |
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| 9. |
- Ryynanen, S., et al.
(författare)
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Hamburger composition and microwave heating uniformity
- 2004
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Ingår i: Journal of Food Science. - 0022-1147 .- 1750-3841. ; 69:7, s. M187-M196
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Tidskriftsartikel (refereegranskat)abstract
- The importance of recipe modifications on the microwave heating uniformity and dielectric properties of a hamburger was investigated in a household oven. Factorial design was used in the experimental setup, and data were evaluated by analysis of variance. Temperature was monitored by a fiberoptic device, infrared imaging, and thermocouples. Dielectric data of the hamburger components were measured by a cavity perturbation method. An analytical model for calculating microwave energy balance was developed and compared with experimental data, and numerical modeling was also used in the analysis, and the results were compared. Uneven heating is difficult to improve by recipe modifications only. The differences between the analytical and numerical modeling indicate that the uniformity of heating in relatively small loads is difficult to achieve.
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| 10. |
- Ryynanen, S., et al.
(författare)
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The dielectric properties of native starch solutions : A research note
- 1996
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Ingår i: The Journal of microwave power and electromagnetic energy. - 0832-7823. ; 31:1, s. 50-53
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Tidskriftsartikel (refereegranskat)abstract
- The dielectric properties of four native starch solutions, both gelatinized and ungelatinized with concentrations from 5 to 30% over the temperature range from 3°C to 95°C, were measured by a cavity perturbation technique at 2.75 GHz. The dielectric properties of the starch types did not differ from each other; the most important factor affecting the dielectric properties was the water content. Both the real permittivity (??) and the loss factor (??) decreased with increasing temperature and increasing starch concentration. The differences between gelatinized and nongelatinized samples were small, the ?? of nongelatinized starch being 2-3% higher and the ?? up to 5% lower than gelatinized starch.
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