Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns
Microwave heating is one of the most significant food-related physical-field processing technologies, possessing wide application potential in the food industry and for scientific research. This study explores microwave heating characteristics by conducting Multiphysics numerical simulations within...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2025-09-01
|
| Series: | Food Physics |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2950069925000027 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841545938094522368 |
|---|---|
| author | Xidong Jiao Haifeng Diao Tianyi Liu Bowen Yan Xiangwei Tang Daming Fan |
| author_facet | Xidong Jiao Haifeng Diao Tianyi Liu Bowen Yan Xiangwei Tang Daming Fan |
| author_sort | Xidong Jiao |
| collection | DOAJ |
| description | Microwave heating is one of the most significant food-related physical-field processing technologies, possessing wide application potential in the food industry and for scientific research. This study explores microwave heating characteristics by conducting Multiphysics numerical simulations within a single-mode microwave system, emphasizing the impact of solvent type and volume on the heating rate, temperature profile, and distribution of the electric field and power dissipation density. In addition, the study examined the microwave-induced aggregation behavior of myofibrillar proteins (MPs) in diverse monovalent salt solvents by employing an established heating protocol. Results indicate that both the volume and type of solvent influence the microwave heating rate considerably. Specifically, volumes of 2 and 3 mL exhibited significantly higher rates than those of 1 and 4 mL under the test conditions, and these alterations were relatively consistent with the observed distributions of the electric field and power dissipation density. Simulations and measurements disclosed notable temperature gradients within the heating system, which were also affected by the solvent volume and type. Abnormal convection led to increased temperatures in the upper solution layers, and this abnormal convection-induced higher temperature could affect the experimental outcomes in scientific research. Using the aggregation behavior of MPs as an example, we also demonstrated the crucial importance of selecting appropriate heating volumes in single-mode microwave systems. These findings offer a theoretical basis for comprehending microwave-heating processes in single-mode reactors and clarify the common microwave-specific effects encountered in laboratory settings. |
| format | Article |
| id | doaj-art-ca07e914dd9d4383962cecfefbf16a6d |
| institution | Kabale University |
| issn | 2950-0699 |
| language | English |
| publishDate | 2025-09-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Food Physics |
| spelling | doaj-art-ca07e914dd9d4383962cecfefbf16a6d2025-01-11T06:42:25ZengKeAi Communications Co., Ltd.Food Physics2950-06992025-09-012100048Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concernsXidong Jiao0Haifeng Diao1Tianyi Liu2Bowen Yan3Xiangwei Tang4Daming Fan5State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Midea Group Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd., Foshan 528000, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaMidea Group Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd., Foshan 528000, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Corresponding author at: State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.Microwave heating is one of the most significant food-related physical-field processing technologies, possessing wide application potential in the food industry and for scientific research. This study explores microwave heating characteristics by conducting Multiphysics numerical simulations within a single-mode microwave system, emphasizing the impact of solvent type and volume on the heating rate, temperature profile, and distribution of the electric field and power dissipation density. In addition, the study examined the microwave-induced aggregation behavior of myofibrillar proteins (MPs) in diverse monovalent salt solvents by employing an established heating protocol. Results indicate that both the volume and type of solvent influence the microwave heating rate considerably. Specifically, volumes of 2 and 3 mL exhibited significantly higher rates than those of 1 and 4 mL under the test conditions, and these alterations were relatively consistent with the observed distributions of the electric field and power dissipation density. Simulations and measurements disclosed notable temperature gradients within the heating system, which were also affected by the solvent volume and type. Abnormal convection led to increased temperatures in the upper solution layers, and this abnormal convection-induced higher temperature could affect the experimental outcomes in scientific research. Using the aggregation behavior of MPs as an example, we also demonstrated the crucial importance of selecting appropriate heating volumes in single-mode microwave systems. These findings offer a theoretical basis for comprehending microwave-heating processes in single-mode reactors and clarify the common microwave-specific effects encountered in laboratory settings.http://www.sciencedirect.com/science/article/pii/S2950069925000027Microwave heatingSingle-mode cavityHeating uniformityNumerical modelingMyofibrillar proteins |
| spellingShingle | Xidong Jiao Haifeng Diao Tianyi Liu Bowen Yan Xiangwei Tang Daming Fan Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns Food Physics Microwave heating Single-mode cavity Heating uniformity Numerical modeling Myofibrillar proteins |
| title | Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns |
| title_full | Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns |
| title_fullStr | Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns |
| title_full_unstemmed | Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns |
| title_short | Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns |
| title_sort | single mode microwave heating for food science research understanding specific microwave effects and reliability concerns |
| topic | Microwave heating Single-mode cavity Heating uniformity Numerical modeling Myofibrillar proteins |
| url | http://www.sciencedirect.com/science/article/pii/S2950069925000027 |
| work_keys_str_mv | AT xidongjiao singlemodemicrowaveheatingforfoodscienceresearchunderstandingspecificmicrowaveeffectsandreliabilityconcerns AT haifengdiao singlemodemicrowaveheatingforfoodscienceresearchunderstandingspecificmicrowaveeffectsandreliabilityconcerns AT tianyiliu singlemodemicrowaveheatingforfoodscienceresearchunderstandingspecificmicrowaveeffectsandreliabilityconcerns AT bowenyan singlemodemicrowaveheatingforfoodscienceresearchunderstandingspecificmicrowaveeffectsandreliabilityconcerns AT xiangweitang singlemodemicrowaveheatingforfoodscienceresearchunderstandingspecificmicrowaveeffectsandreliabilityconcerns AT damingfan singlemodemicrowaveheatingforfoodscienceresearchunderstandingspecificmicrowaveeffectsandreliabilityconcerns |