Antenna structure design and heating efficiency in high-speed microwave ovens
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Xiangyu Ma
und
Fan Zhang
Abstract
In order to enhance the heating efficiency of commercial high-speed microwave ovens, the microwave antenna composed of the inner conductor and the guide plate was designed based on the prototype using numerical simulation method. The heating efficiency, heating uniformity, and heating performance on foods (croissants, pizza, panini, donuts, and beef patty) between the optimized machine and the prototype were compared and analyzed. The results showed that the average electric field intensity in the effective heating area of the optimized scheme increased by 78.78 %. Using water as the test object, the temperature rise elevated by 17.97 %, and the microwave absorption efficiency increased by 6.1 %. In the combined microwave-hot air heating of bread, pizza (dough), panini, doughnuts, and beef patty, both the internal and surface temperature rises of the foods under the optimized scheme were higher than those of the prototype. The average temperature rise increased by 13.53 % and 12.97 %, respectively. The designed optimized scheme can further reduce the heating time of the high-speed microwave oven, thus meeting the requirements of rapid food heating.
Funding source: The Natural Science Foundation of Inner Mongolia
Award Identifier / Grant number: No.2023QN03060
Acknowledgments
The authors express their sincere appreciation to the Natural Science Foundation of Inner Mongolia (Grant No.2023QN03060) for supporting the study financially.
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Research ethics: Not applicable.
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Informed consent: Not applicable.
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Author contributions: All authors have accepted responsibility for the entire content of this manuscript and approved its submission.
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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: None declared.
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Data availability: Not applicable.
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