Experimental Analysis and Numerical Modeling of Microwave Reheating of Cylindrically Shaped Instant Rice
Experimental Analysis and Numerical Modeling of Microwave Reheating of Cylindrically Shaped Instant Rice
复制标题
圆柱形方便米饭微波加热的实验分析与数值模拟
DOI：
10.1515/ijfe-2012-0085
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发表时间：
2014-01
影响因子：
1.6
通讯作者：
Zhao, Jianxin
中科院分区：
文献类型：
--
作者：
Chen, Wei;Hu, Manfeng;Zhang, Hao;Zhao, Jianxin
摘要本研究的目的是建立一个数值模型来预测微波加热过程中圆柱形米饭样品的温度分布，为均匀微波加热设计提供动力。通过连续微波加热圆柱形即食米饭，测量样品温度以确定内部温度分布，从而通过非均匀性温度评价获得所需的温度均匀性。采用有限差分法预测了微波加热过程中圆柱形大米的温度分布，并应用朗伯特定律计算了大样本圆柱形速食大米的微波功率吸收。为了求解传热的数值模型，测量了速食米饭的热学和介电特性随温度的变化。结果表明，温度对水稻的比热和介电损耗有显著影响，而导热系数和介电常数不受影响。数值预测的温度分布与实测值吻合较好。
Abstract The purpose of this study was to develop a numerical model to predict the temperature distribution in cylindrically shaped cooked rice samples during microwave reheating and to give impetus to a uniform microwave-heating design. Cylindrically shaped instant rice was reheated by continuous microwave application, and the sample temperature was measured to determine the internal temperature profile which resulted in a desired uniformity of temperature observed using the non-uniformity temperature evaluation. A finite difference method was used to predict the temperature distribution of the cylindrical rice during microwave reheating and applying Lambert’s law to calculate the microwave power absorption in a large sample of cylindrically shaped instant rice. In order to solve the numerical model of heat transfer, the thermal and dielectric properties of instant rice were measured with respect to temperature. Our results showed that the temperature had a significant effect on the specific heat and dielectric loss of rice, while the thermal conductivity and dielectric constant were unaffected. The numerically predicted temperature distributions were in good agreement with the measured ones of instant rice.
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DOI：
10.1007/bf01909910
发表时间：
1978-02
期刊：
Journal of thermal analysis
影响因子：
--
作者：
U. Gaur;A. Mehta;B. Wunderlich
通讯作者：
U. Gaur;A. Mehta;B. Wunderlich
影响因子：
5.2
作者：
J. Ten;M. Orts;A. Saburit;G. Silva
通讯作者：
J. Ten;M. Orts;A. Saburit;G. Silva
影响因子：
3
作者：
R. S. Vilayannur;V. Puri;R. Anantheswaran
通讯作者：
R. S. Vilayannur;V. Puri;R. Anantheswaran
影响因子：
1.5
作者：
C. Cremers
通讯作者：
C. Cremers
影响因子：
5.5
作者：
V. Romano;Francesco Marra;U. Tammaro
通讯作者：
V. Romano;Francesco Marra;U. Tammaro