| Autor: |
Umberto Paoletti, Katsuei Ichikawa, Tomonori Kaneko, Akiko Iizuka |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
IEEE Access, Vol 12, Pp 157397-157407 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2169-3536 |
| DOI: |
10.1109/ACCESS.2024.3484012 |
| Popis: |
In this work the reasons for the occurrence of the temperature runaway effect in radio-frequency thawing are examined and the importance of the polarization of the electric field is clarified. In particular it is observed that the polarization of the electric field normal to the food surface generally counteracts the temperature runaway effect by reducing the food loss in portions at higher temperature. One exception was found to be beef fat. An efficient simulation technique is proposed for the design of food thawing equipment that considers circuit simulations, electromagnetic simulations and thermal calculations. By assuming a uniform food temperature, the simulation time for the whole thawing process is in the order of one second. It is very convenient for the design of the matching circuit and of the overall system, because the variation with time of average temperature, electrode impedance, voltage, efficiency and power balance can be obtained. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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