Multiphysics simulation for microwave-assisted continuous flow in a tube flow reactor with a mode stirrer
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Guangyuan Jin
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Qingyu Zheng
Abstract
The combination of microwave intensification technology and flow chemistry in food processing can increase the yield and shorten the process reaction time and is a very innovative technology. The key to its application lies in obtaining the electromagnetic heat transfer mechanism and key influencing factors between them. Thus, a microwave-assisted continuous flow reactor structured with a rectangular cavity, serpentine-shaped tube and mode stirrer is designed and investigated by using a multiphysics coupling calculation method. The electromagnetic, flow and heat transfer characteristics in these reactors are simulated and discussed to explore the influence of reactor parameters on the heating effect and heating uniformity. The work in this paper will be helpful for understanding electromagnetic heat transfer in tube flow reactors coupled with microwave heating and mode stirring for food processing.
Funding source: National Natural Science Foundation of China
Award Identifier / Grant number: No. 21606109
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Research ethics: Not applicable.
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Informed consent: Not applicable.
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Author contributions: G. Jin: conceptualization, methodology, funding acquisition; Q. Zheng: validation, writing- original draft preparation, writing- reviewing and editing; Y. Zhu: investigation; Z. Zhu:validation. Y. Wu: methodology; C. Song: supervision; Z. Li: supervision; F. Song: supervision; J. Li: supervision.
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Use of Large Language Models, AI and Machine Learning Tools: None declared.
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Conflict of interest: The authors state no conflict of interest.
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Research funding: This work was financially supported by National Natural Science Foundation of China (No. 21606109).
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Data availability: Not applicable.
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© 2025 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Articles
- Cellulose particles filled oil-in-water emulsion: a facile strategy to prepare edible oleogels
- Identification of barley-derived peptides with angiotensin converting enzyme inhibitory activity
- Multiphysics simulation for microwave-assisted continuous flow in a tube flow reactor with a mode stirrer
- Regulation of Pleurotus geesteranus protein particle characteristics on the microstructure and rheology of their W1/O/W2 double emulsions
- Effect of soybean protein isolate, transglutaminase, and konjac glucomannan on the cooking and eating quality and digestibility of rice noodles
- Effect of different protease on the hydrolysis degree and antigenicity of cow milk protein
Articles in the same Issue
- Frontmatter
- Articles
- Cellulose particles filled oil-in-water emulsion: a facile strategy to prepare edible oleogels
- Identification of barley-derived peptides with angiotensin converting enzyme inhibitory activity
- Multiphysics simulation for microwave-assisted continuous flow in a tube flow reactor with a mode stirrer
- Regulation of Pleurotus geesteranus protein particle characteristics on the microstructure and rheology of their W1/O/W2 double emulsions
- Effect of soybean protein isolate, transglutaminase, and konjac glucomannan on the cooking and eating quality and digestibility of rice noodles
- Effect of different protease on the hydrolysis degree and antigenicity of cow milk protein
