Abstract: This paper presents the effect of electric field
distribution which is an electric field intensity analysis. Consideration
of the dielectric heating of grains and insects, the rice and rice
weevils are utilized for dielectric heating analysis. Furthermore, this
analysis compares the effect of electric field distribution in rice and
rice weevil. In this simulation, two copper plates are used to generate
the electric field for dielectric heating system and put the rice
materials between the copper plates. The simulation is classified in
two cases, which are case I one rice weevil is placed in the rice and
case II two rice weevils are placed at different position in the rice.
Moreover, the probes are located in various different positions on
plate. The power feeding on this plate is optimized by using CST EM
studio program of 1000 watt electrical power at 39 MHz resonance
frequency. The results of two cases are indicated that the most
electric field distribution and intensity are occurred on the rice and
rice weevils at the near point of the probes. Moreover, the heat is
directed to the rice weevils more than the rice. When the temperature
of rice and rice weevils are calculated and compared, the rice weevils
has the temperature more than rice is about 41.62 Celsius degrees.
These results can be applied for the dielectric heating applications to
eliminate insect.
Abstract: The paper presents an optimization study based on
genetic algorithms (GA-s) for a radio-frequency applicator used in
heating dielectric band products. The weakly coupled electro-thermal
problem is analyzed using 2D-FEM. The design variables in the
optimization process are: the voltage of a supplementary “guard"
electrode and six geometric parameters of the applicator. Two
objective functions are used: temperature uniformity and total active
power absorbed by the dielectric. Both mono-objective and multiobjective
formulations are implemented in GA optimization.
Abstract: The mechanism of microwave heating is essentially
that of dielectric heating. After exposing the emulsion to the
microwave Electromagnetic (EM) field, molecular rotation and ionic
conduction due to the penetration of (EM) into the emulsion are
responsible for the internal heating. To determine the capability of
microwave technology in demulsification of crude oil emulsions,
microwave demulsification method was applied in a 50-50 % and 20-
80 % water-in-oil emulsions with microwave exposure time varied
from 20-180 sec. Transient temperature profiles of water-in-oil
emulsions inside a cylindrical container were measured. The
temperature rise at a given location was almost horizontal (linear).
The average rates of temperature increase of 50-50 % and 20-80 %
water-in-oil emulsions are 0.351 and 0.437 oC/sec, respectively. The
rate of temperature increase of emulsions decreased at higher
temperature due to decreasing dielectric loss of water. These results
indicate that microwave demulsification of water-in-oil emulsions
does not require chemical additions. Microwave has the potential to
be used as an alternative way in the demulsification process.