Microwave

welcomes
You..
 Facts and statistics..

Agricultural production during 2001-02 was 209MT.

Agro and food processing sector ranks fifth in

India’s GDP.

Employs around 18% of country’s industrial force.

Export growth from 2,821cr (91-92) to 10,770cr

(2000-01).

Largest live stock population in the world.

Second, fifth and sixth largest producer

[ The Hindu of 2002
oct-12, fruit ]
 Weakness of Indian food sector..

High wastage levels leading to low processing levels

High seasonability & perishability – low profit margin

Lack of requisite packaging quality and presentabilit

required for
marketing.

Lack of ready acceptance in international marketing.

Higher cost of processing [ The Hindu oct-

12,2002 ]
 Microwave (MW) Processing..

MW heating refers to use of non-ionizing

electromagnetic waves of certain
frequencies to generate heat in material.

Microwave processing results in excellent retention

of nutritional and sensory value besides having
other advantages like saving in energy, cost, time,
etc

The speed with which heating takes place in the

UNIQUENESS OF MICROWAVE HEATING TECHNOLOGY

 Speed: Processes taking hours by conventional means

are
possible in few minutes by mw processing.
 Uniform volumetric heating: Heat is generated
uniformly throughout
the entire substance

 Self regulating and differential heating

 Efficiency: Efficiency higher than 70%

 Instantaneous control

 Lower cost: Reduction in processing time thus saving

Electromagnetic spectrum and
their applications

Available MW -
Frequencies
915 MHz ± 13 MHz
2450 MHz ± 50 MHz
5800 MHz ± 75 MHz
24125 MHz ± 125 MHz

Frequency range
300MHz – 300GHz

Corresponding wavelength
1m – 1mm
 Heating mechanism..
Accomplished by

 Absorption of mw energy by water molecules

(Dipolar rotation)
(Tries to align with changing polarity- 2.45 b times /
sec ,generates heat)

 Translation of ionic components of foods (Ionic

conduction)

Effect of electromagnetic radiation on dipoles

 Critical Process Factors in Microwave Heating

Shape, size, composition (moisture, salt), liquid against solid

Food
multiple components (as in a frozen dinner),

Package Presence of metallic elements such as aluminum foil, susceptor

Power level, cycling, presence of hot water or air around the

Process
food, equilibration time

Dimensions, shape and other electromagnetic characteristics

Equipment of the oven, frequency, agitation of the food, presence of mode
stirrers and turntables
Conventional Vs microwave heating..
 Surface heating  Volumetric heating
 Slow process
 Rapid heating
 Low thermal efficiency
 High thermal Efficiency

mw oven-40%
electric oven - 14%
gas oven - 7%  Uniform Heating

 Non-uniformity heating  Moisture removal (<20%)

 Moisture removal (80-  Better quality product
90%)

 Low product quality (over

heating,
case hardening)
 Interaction of electromagnetic fields with materials

Food, oil,
water,
Absorption wood

Belts,
Transmission trays,
dishes

Reflectio
n Applicato
rs
waveguid
 Dielectric properties of foods..?
Intrinsic electrical properties that affect behavior of
foods with EM fields

 ε’ - The relative dielectric constant (ability of

material to store energy)

 ε” - The dielectric loss factor (ability of

material to convert EMW to heat)

 Tan δ - The dissipation factor or loss tangent

(ε’/ ε”)

Measurement of dielectric properties

 Optimization and process control

 ate of heat generation per unit volume ( wm-3 ) !
Q=2Π f ε0 ε”
E2
= Strength of electric field of the wave at that location (volts / unit dista
= is the frequency
=The permittivity of free space (a physical constant)
= the dielectric loss factor .

 The rate of temperature increase

kƒE2 ε” ε’ δ Cp

Where,
k = constant to define the units of
temperature and time
ƒ = frequency of the microwaves
E = strength of the electric field inside the
food
δ = density of the food
Dielectric properties and penetration depth (cm) of various
foods @ 2,450 MHz

Material ε' ε” Tanδ Dp

Water (distilled,
78.0 12.0 0.15 1.4
25°C)
Ice (-12°C) 3.2 0.003 0.001 1160.0
Beef (cooked, 30°C) 30.5 9.6 0.31 1.1
Potato (raw, 25°C) 57.3 15.7 0.27 0.9
Potato (mashed,
72.5 24.0 0.33 0.7
30°C)
Wheat (20°C, 5%
3.3 0.50 0.15 7.1
moisture)
Corn Oil (25°C) 2.5 0.14 0.06 21.9
Cottonseed Oil (20°C) 2.6 0.18 0.07 17.5
Butter (salted, 20°C) 4.6 0.60 0.13 6.9
Butter (unsalted,
2.9 0.45 0.16 7.4
20°C)
Bread Dough 22.0 9.00 0.41 1.0
Bread 4.6 1.20 0.26 3.5
 Microwave oven
netron converts 50-60 Hz AC to higher frequency EMW
icators waveguides, coaxial tube

600-1400w 2450mhz

External view & Internal parts of the domestic microwave system

Sectional view of a typical magnetron..

Equivalent circuit
of
one resonant
cavity

Antenna

Electrons form a rotating patterns

Internal parts of magnetron [ http:[Link] 1999]

 Microwave industrial conveyor system
 High energy power source with long life.

 The system has internal protection features

 Forced-air system accelerates the removal of moisture quickly a

efficiently.

 A straight-through conveyor assures uniform exposure to the microwaves.

 Because of its high processing capacity, unit costs are much lower than w

the batch process

 Microwave conveyor system..
Dimensions (approx): 5.5 x 0.41x 1.52 (meters)
Material of Construction: SS - 300 grade
Width (0.30m) link
Conveyor Belt:
polypropylene belt
Conveyor Opening: H x w (0.03 to 0.08 x 0.32 m)
Elevation of Belt: 1.02 m
Belt Speed: 0 to 50 ft./min
Shipping Weight: 1180 Kg.
0.75 HP motor driven
Conveyor Drive:
sprocket and chain
Solid state controls digital
read out, convent belt speed
Controller Panel: forward and reverse stop
start, inverter voltage supply
to drive motor
FDU-
230V single/ three phase
543VD 50- 60 Hz Ac
Electrical Requirements:

Microwave Heating 54kW

Power: 12 kW at 2450 MHz
Capacity- 0.5kg/min 2450MHzHeating chamber, and Panel
Safety Interlocks:
6kW x 9 interlocks
units Entry and exit tunnels and
Removable end Panels: side covers removable for
cleaning
[Link]]
 A REPRESENTATIVE MICROWAVE APPLICATIONS SCENARIO

MICROWAVE (MW)

INFORMATION COMMUNICATION
POWER

MICROWAVE MICROWAVE
MICROWAVE HEATNG MICROWAVE
HEATING PROCESSING
PROCESSING

DOMESTIC OVEN INDUSTRIAL THERMAL NON- THERMAL

FOOD PROCESSING
MOISTURE
MEASUREMENT
SEED treatment
pasteurization
STERILIZATION Insect control
TEMPERING
DRYING
BAKING
cooking
blanching
Microwave food processing applications..

PROCESS PRODUCTS
Tempering Meat, fish, poultry
Cooking Bacon, meat patties, sausage, potatoes
Drying Pasta, onions, egg yolk, snack foods
Vacuum drying Orange juice, grains, seeds
Freeze drying Meat, vegetables, fruits
Pasteurization Bread, yoghurt
Sterilization Pouch packed foods
Baking Bread , donuts
Roasting Nuts, grains
Blanching Vegetables, potatoes, corn, fruits
Rendering Lard, tallow
Schematic of the combined microwave conventional
drying system

Air
Tuning screws
Blower
Power meters
Electrical Heaters

GENER
ATOR
Drying Mixing Fan
chamber

3-way circulator

Air Outlet
 Economics of microwave drying system..

w system varies between 3-4 lakhs / kW for a basic drying system

W of mw energy removes 1.5 kg of water/h

w system has coupling efficiency of 75%

nversion efficiency of electricity to mw energy is 45-50 %

es
conversion from AC to DC 4%
DC to mw 40%
waveguide and applicator 10%

Energy Cost/hour = (utility rate/kwh) (kw of system) (efficiency)

Limitations of microwave heating..

High capital investment:

Initial cost of equipment is very high but has lower
operating cost, and increased output.

More complex technology devices:

Requires skilled personnel for repair and operation.

Mw radiation problem:
By proper shielding the radiation can be brought
down to safer limit.