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Experimental and Numerical Analysis of Microwave Heating of Water and Oil Using a Rectangular Wave Guide: Influence of Sample Sizes, Positions, and Microwave Power

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Abstract

The heating process of water and oil using microwave oven with rectangular wave guide is investigated numerically and experimentally. The numerical model is validated with an experimental study. The transient Maxwell’s equations are solved by using the finite difference time domain method to describe the electromagnetic field in the wave guide and sample. The temperature profiles and velocity field within sample are determined by the solution of the momentum, energy, and Maxwell’s equations. In this study, the effects of physical parameters, e.g., microwave power, the position of sample in wave guide, size, and thickness of sample, are studied. The results of distribution of electric field, temperature profiles, and velocity field are presented in details. The results show that the mathematical models are in agreement with the experimental data. Conclusively, the mathematical model presented in this study correctly explains the phenomena of microwave heating within the liquid layer.

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Abbreviations

C p :

specific heat capacity [J/(kg K)]

E :

electric field intensity (V/m)

f :

frequency of incident wave (Hz)

g :

gravitational constant (m/s2)

H :

magnetic field intensity (A/m)

P :

power (W)

p :

pressure (Pa)

Q :

local electromagnetic heat generation term (W/m3)

s :

Poynting vector (W/m2)

T :

temperature (°C)

t :

time (s)

tan δ:

dielectric loss coefficient (−)

u,w :

velocity component (m/s)

Z H :

wave impedance (Ω)

Z l :

intrinsic impedance (Ω)

α:

thermal diffusivity (m2/s)

β:

coefficient of thermal expansion (1/K)

η :

absolute viscosity (Pa s)

ε :

permittivity (F/m)

λ :

wavelength (m)

μ :

magnetic permeability (H/m)

υ :

velocity of propagation (m/s)

ν :

kinematics viscosity (m2/s)

ρ :

density (kg/m3)

σ :

electric conductivity (S/m)

ω :

angular frequency (rad/s)

ξ :

surface tension (N/m)

\(\infty \) :

ambient condition

a:

air

j :

layer number

in:

input

w:

water

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Acknowledgement

The authors gratefully acknowledge the financial support provided by The Thailand Research Fund for the simulation facilities described in this paper.

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Authors and Affiliations

  1. Research Center of Microwave Utilization in Engineering (RCME), Department of Mechanical Engineering, Faculty of Engineering, Thammasat University (Rangsit Campus), Pathumthani, 12120, Thailand

    W. Cha-um, P. Rattanadecho & W. Pakdee

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  1. W. Cha-um
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  2. P. Rattanadecho
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  3. W. Pakdee
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Correspondence to P. Rattanadecho.

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Cha-um, W., Rattanadecho, P. & Pakdee, W. Experimental and Numerical Analysis of Microwave Heating of Water and Oil Using a Rectangular Wave Guide: Influence of Sample Sizes, Positions, and Microwave Power. Food Bioprocess Technol 4, 544–558 (2011). https://doi.org/10.1007/s11947-009-0187-x

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