From July 2019
Solid-state microwaves - the future?
Solid-state microwaves (SSM) are a new development
that may rival the traditional magnetron microwaves
that we are currently familiar with.
One of the biggest challenges with heating food with
microwaves are the hot and cold spots created by the
relatively fixed-frequency of magnetron generated
microwaves. The intrinsic properties of the food itself
also impact on the uniformity of heating e.g. different
size, shape, salt content and product layout. SSMs have
the potential to provide more uniform heating using
technology from the telecommunications sector.
SSMs can change their microwave frequency and phase
to reduce hot and cold spots and can also assess energy
within the cavity based on feedback sensors, although
research is still required to independently validate this
technology and the claims.
A new member-funded project will study a solid-state
microwave as it heats model food products to investigate:
- how uniform the heating is
- whether uniformity can be further improved, and
- the consistency of the power output over the short
More complex real food products will also be investigated
later in the project. This investigation will include whether
product quality is improved post-heating.
Contact: Danny Bayliss
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