Microwave (and RF) Heating in Food Processing Applications

62 Pages·4.884 MB·English

by  Tang Juming.

Microwave (and RF) Heating in Food
Processing Applications
Juming Tang, Ph.D.
Professor of Food Engineering
Department of Biological Systems Engineering
Washington State University, Pullman WA
OUTLINE
1. Microwave and Radio Frequency (RF)
Heating Principles
2. Established Applications in Food
Processing
3. Development of Microwave Sterilization
Technology for Pre-packaged Foods
SPECTRUM
l = c/f
Electromagnetic Spectrum The wavelength with c = 3.108m/s
RF MW
l
f
13.56 MHz(+/- 0.05%) 915 MHz
Very restricted bands
27.12 MHz (+/- 0.6%) 2450 MHz Domestic Ovens
Can be used for ISM
40.68 MHz (+/- 0.05%) 10 –12 –18 GHz (plasma)
applications
•Generation of microwave
•Magnetron
•Waveguide
•Magnetron
•Microwave cavity (applicator)
•Domestic Microwave Oven (2450 MHz)

Microwave Cooking of Meat Patties (APV system)
RF Heating Systems
Food
Plate Electrodes in RF Heater
Industrial Applications of RF Technology
- typical up to 85 kW per module
Food Dryer
Source: Strayfield, UK