Thesis (Ph. D.)--Washington State University. / Includes bibliographical references.

M. Tech. Chemical Engineering. / Aims of this study is to determine the relationship between the temperature of the coal coke (and other mixtures) and the measured microwave impedance in the waveguide feeding the applicator.

Thesis (Ph. D.)--Washington State University, May 2010. / Title from PDF title page (viewed on June 18, 2010). "Department of Biological Systems Engineering." Includes bibliographical references.

Thesis (Ph.D.)--Washington State University, 2004. / Includes bibliographical references.

Doctor of Philosophy / Department of Food Science / Randall K. Phebus / Intervention techniques to control foodborne pathogens, and rapid identification of pathogens in food are of vital importance to ensure food safety. Therefore, the first objective of this research was to study the efficacy of radio frequency dielectric heating (RFDH) against C. sakazakii and Salmonella spp. in nonfat dry milk (NDM) at 75, 80, 85, or 90°C. Using thermal-death-time (TDT) disks, D-values of C. sakazakii in high heat (HH)- and low heat (LH)-NDM were 24.86 and 23.0 min at 75°C, 13.75 and 7.52 min at 80°C, 8.0 and 6.03 min at 85°C, and 5.57 and 5.37 min at 90°C, respectively. D-values of Salmonella spp. in HH- and LH-NDM were 23.02 and 24.94 min at 75°C, 10.45 and 12.54 min at 80°C, 8.63 and 8.68 min at 85°C, and 5.82 and 4.55 min at 90°C, respectively. The predicted (TDT) and observed (RFDH) destruction of C. sakazakii and Salmonella spp. were in agreement, indicating that the organisms' behavior was similar regardless of the heating system (conventional vs. RFDH). However, RFDH can be used as a faster and more uniform heating method for NDM to achieve the target temperatures. The second objective of this research was to study if hyperspectral imaging can be used for the rapid identification and differentiation of various foodborne pathogens. Four strains of C. sakazakii, 5 strains of Salmonella spp., 8 strains of E. coli, and 1 strain each of L. monocytogenes and S. aureus were used in the study. Principal component analysis and kNN (k-nearest neighbor) were used to develop classification models, which were then validated using a cross-validation technique. Classification accuracy of various strains within genera including C. sakazakii, Salmonella spp. and E. coli, respectively was 100%; except within C. sakazakii, strain BAA-894, and within E. coli, strains O26, O45 and O121 had 66.67% accuracy. When all strains were studied together (irrespective of their genera) for the classification, only C. sakazakii P1, E. coli O104, O111 and O145, S. Montevideo, and L. monocytogenes had 100% classification accuracy; whereas, E. coli O45 and S. Tennessee were not classified (classification accuracy of 0%).

Thesis (PhD)--University of Stellenbosch, 2004. / ENGLISH ABSTRACT: Microwave heating technology is extensively used in households, is well-established in certain industries and is being explored in others. lts attraction is that it is quick, energy efficient, clean and can be used to heat materials of both high and low thermal conductivities. Successful application of the technology requires knowledge of both material properties and microwave equipment. Commercial fixtures for measuring dielectric properties are not widely available and are usually created in-house. The domestic oven magnetron is easily available and can be used in prototype microwave systems but applicators for specific applications need development. This thesis covers three main areas, namely; dielectric measurement fixtures, microwave applicators and chokes, and drying of wood. The first part of the thesis presents four dielectric measurement fixtures, one commercial and the others in-house. The design and calibration of the in-house fixtures is presented. An intercomparison of the performance of the four fixtures is carried out by measuring the permittivities of well characterised dielectrics: teflon and perspex. The most convenient fixture is used to measure the dielectric properties of wood at different moisture contents. The second part covers the design of a slotted waveguide fed microwave applicator and a choke. The design of the slotted feed is carried out analytically with and without mutual coupling between the slots. A semi-empirical design using a finite element package is done independent of the analytical approach and the results are compared. The choke is rigorously characterised using a procedure which avoids de-embedding. The third and last section reports on the wood drying experiments carried out in the applicator, simulated and mapped heating patterns of drying wood, and a mock-up industrial wood drying facility. / AFRIKAANSE OPSOMMING: Mikrogolfverhittingstegnologie word wyd gebruik in huishoudings, is goed gevestig in sekere nywerhede en moontlike gebruike daarvan op ander gebiede word gedurig ondersoek. Die vernaamste voordele is dat dit vinnig, energiedoeltreffend en skoon is en dat dit gebruik kan word om materiale van beide hoë en lae termiese geleidingsvermoë te verhit. Suksesvolle toevoeging van die tegnologie vereis kennis van beide materiale-eienskappe en mikrogolftoerusting. Kommersiële apparaat vir die meet van diëlektriese eienskappe is nie wyd beskikbaar nie en word gewoonlik "binnenshuis" ontwikkel. Die huishoudelike mikrogolfoond magnetron is geredelik beskikbaar en kan in prototipe mikrogolfstelsels gebruik word, maar toevoegers geskik vir spesifieke gebruike moet ontwikkel word. Hierdie proefskrif dek drie hoofgebiede, naamlik: diëlektriese metingsapparaat, mikrogolftoevoegers en smoorders, en die droging van hout. Die eerste deel van die proefskrif handeloor vier diëlektriese metingsapparate, een kommersiëel en die ander "binnenshuis". Die ontwerp en kalibrasie van die "binnenshuis" apparate word aangebied. 'n Tussenvergelyking van die verrigtinge van die vier apparate word gedoen deur die meting van baie bekende diëlektrikums: teflon en perspex. Die mees gerieflike apparaat word gebruik vir die meet van die diëlektriese eienskappe van hout teen verskillend voginhoude. Die tweede deel dek die ontwerp van 'n smoorder en 'n mikrogolf toevoeger wat deur 'n gegleufde golfgeleier gevoer word. Die ontwerp van die gegleufde golfgeleier word beide met en sonder wedersydse koppeling tussen die gleuwe, analities gedoen. 'n Semi-empiriese ontwerp wat van 'n eindige-element pakket gebruik maak, is onafhanklik van die analitiese benadering gedoen. Die resultate word dan vergelyk. Die smoorder word deur 'n prosedure wat "de-embedding" vermy, streng gekarakteriseer. Die derde en laaste afdeling behandel die eksperimentele droging van hout binne die toevoeger. Simulasies en verhittingspatrone van die hout wat gedroog word, sowel as die "mock-up(model van die voorgestelde)" nywerheids houtdroogkamer, word gegee.

The properties of an elliptical microwave applicator are investigated. The investigation includes the analytical solution of the cutoff frequencies and electromagnetic field patterns in elliptical waveguides. This requires the solution of Mathieu Functions and becoming familiar with an orthogonal elliptical coordinate system. The study forms part of a wider investigation into the microwave heating of minerals and a cavity is designed in such a way that modes are produced at 896MHz. Extensive use is made of simulation packages. These software packages require that the user knows the dielectric properties of materials that are part of simulations. Therefore, the determination of these properties through measurement and the use of genetic algorithms is considered. A method to improve an S-band waveguide measurement system by implementing time domain gating and an offline calibration code previously written forms an integral part of this section of the project. It is found that, within limits, elliptical waveguides tend to produce a greater number of modes within a certain frequency range when compared to rectangular waveguides.

Although radio-frequency (RF) methods have been used for decades in many heating and drying processes, there is still a need for more engineering design data related to the design of the applicators and the performance of these systems before costly prototypes are built. Energy, temperature, and the effect produced by the high frequency field parameters on biological materials need to be examined with regard to their effects on the resulting processing requirements. / Wheat-seed infection by a fungus such as Fusarium graminearum can considerably lower the seed germination and the quality of the harvest. A study was thus conducted to determine the combined effect of different levels of RF power, temperature, and moisture content on the quality of seed-grade wheat and fungus inactivation. Similar treatment combinations were studied with seed-grade soybean in view on improving germination. With higher power, higher temperature (90°C) and higher moisture content (14%), the fungus mortality significantly increased, with a fungal vigour of less than 0.1, and the germination quality of the seeds decreased to a germination vigour below 0.3. For soybean seeds, only treatments of low RF intensity (60°C) were successful in improving germination vigour especially at lowest moisture content typically found in stored seeds. / RF treated wheat was studied to identify the relationship between heating conditions and grain quality categorized in terms of kernel viability and structural damage. / The potential of an RF thermal treatment to improve and extend the storability of vacuum packaged carrot sticks was investigated. The results have shown that it is possible to treat carrot sticks to 60°C in less than 2 min to reduce the initial microbial load. The RF-treatments maintained colour, the vacuum of the packages, and the excellent taste of the carrot sticks. / RF heating was studied for the pasteurization of prepared samples of ham. The ham samples were brought to internal temperatures of 75 and 85°C, by RF heating with a 10 min residence time. The study indicates that radio-frequency heating can improve the storability of re-packed hams by reducing the bacterial load, reducing moisture loss during storage and maintaining an overall greater product quality. (Abstract shortened by UMI.)

No description available.

O aquecimento por micro-ondas (MO) é uma tecnologia emergente para o processamento térmico contínuo de alimentos líquidos. A taxa d aquecimento e a profundidade de penetração das MO dependem das propriedades dielétricas (PD) do alimento (permissividade elétrica relativa e fator de perda dielétrica ). As PD de água de coco verde e de sucos de frutas cítricas (laranja, limão e tangerina) foram estudadas empregando a técnica de cabo coaxial. As medições foram realizadas em 101 frequências na faixa de 500 MHz até 3000 MHz e em temperaturas entre 0 °C e 90 °C, o que permitiu estudar o efeito da frequência e da temperatura. A profundidade de penetração foi calculada com uma expressão derivada das equações de Maxwell para eletromagnetismo. O trabalho experimental começou com as PD de: água de coco verde simulada, água destilada, solução de açúcares e sais da água de coco verde e água de coco verde natural. Resultados foram comparados para avaliar a contribuição de cada componente (água, açúcares e sais). PD de sucos de diferentes variedades de laranjas, tangerinas e limões, assim como misturas de sucos de duas variedades de laranja, foram também avaliadas. A condutividade elétrica das amostras foi medida nas diferentes temperaturas e o seu efeito sobre o fator de perda foi analisado. Os resultados foram comparados nas frequências comerciais de 915 MHz e 2450 MHz. O comportamento dielétrico das amostras estudadas foi caracterizado por dois mecanismos principais: a condução iônica de sais dissolvidos e a rotação dipolar da molécula de água, os quais têm predominância variável dependendo da frequência e da temperatura. A permissividade elétrica relativa de todas as amostras decresceu com o incremento da temperatura e da frequência, enquanto que o comportamento do fator de perda com a temperatura e frequência foi determinado pela composição. Os sais apresentaram maior efeito que os açúcares sobre as PD da água de coco verde. A profundidade de penetração foi maior na frequência de 915 MHz, associada com o aumento no comprimento de onda. Correlações polinomiais foram ajustadas nas frequências comerciais para representar a dependência com a temperatura. / Microwave (MW) heating is an emergent technology for thermal processing of liquid food products. Heating rate and MW penetration depth depending on dielectric properties (DP) of food material (relative electrical permittivity () and dielectric loss factor ()). DP for green coconut water (GCW) and citrus fruits juices (orange, tangerine and lemon) were studied by open-ended coaxial line probe technique. The measurements were carried out for frequencies between 500 MHz and 3000 MHz at 101 points in this range and temperatures from 0 °C to 90 °C, which allowed studying temperature and frequency effect. The power penetration depth was calculated using an expression derived from the Maxwell equations for electromagnetism. Experimental work started with DP measurement for: simulated (GCW), distilled water, sugars and salts solutions of (GCW) and natural (GCW). Results were compared in order to evaluate the each component contribution (water, sugars and salts). DP for juices from different orange, tangerine and lemon varieties as well as mixtures of orange juice from two varieties, were also evaluated. Electrical conductivity was measured and its effect on dielectric loss factor was analyzed. Obtained results were compared at commercial frequencies of 915 MHz and 2450 MHz. Dielectric behavior of studied samples was characterized by two main mechanisms: ionic conduction of dissolved salts and dipole rotation of water molecules, which presented variable predominance, depending on frequency and temperature. Relative electrical permittivity decreased with increase on both temperature and frequency for all tested samples, whereas dielectric loss factor behavior with temperature and frequency was determined by composition. Salts showed higher effect than sugars on dielectric properties of GCW. Penetration depth was higher at 915 MHz, associated to increasing wave length. Polynomial correlations for DP were adjusted at commercial frequencies in order to illustrate the temperature dependence.