COMPUTER SIMULATION OF RADIO FREQUENCY (RF) HEATING PROCESS

摘要

A series of experiments were conducted to systematically investigate the influences of dielectric properties of food and circulating water on electromagnetic field distribution, heating rate, heating pattern in packaged food during RF heating. Computer simulation was also performed to study the possibility and accuracy of using COMSOL Multiphysics to simulate the radio frequency heating process. Both experiment and simulation results indicated that with the increase of water conductivity and salt content of samples, the heating rate decreases. Although a further research will be needed, the simulation result indicates a possibility that the increase of loss factor of sample along with temperature might not cause run-away heating during the radio frequency heating process.