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Application of ANSYS in predicting temperature distribution of spherical food by RF heating.
|Authors: ||Shi-Hao huang|
|Contributors: ||NTOU:Department of Food Science|
|Issue Date: ||2011-06-30T07:40:56Z
The objectives of this study is to use computational heat transfer software ANSYS to simulate temperature distribution in a spherical food during electromagnetic energy （radio frequency）heating, and the effects of penetration depth and refraction of radio wave on the temperature field of food were also discussed. The results showed temperature distribution in an orange heated at field intensity 1000V/m, initial temperature 20℃, heating time 330 sec, 27 MHz radio frequency simulated by the software is consisted with experimental results found in the literature. The average error between the literature and simulation results were 0.83％ and overall error range were ±8％. Accuracy of simulation was over 90％. Those showed the ANSYS was suitable to simulation heat transfer of food by radio frequency heating. By comparing the effect of penetration depth and refraction of electromagnetic wave on the temperature field of food, The results showed in the refraction is the dominate affect on the temperature field in food, and the effect of temperature rise by a small incident angel of electromagnetic wave on the surface of food is more conspicuous.
|Appears in Collections:||[食品科學系] 博碩士論文|
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