Presentation Information
[BI-1-03]Development of VHF Radio-wave Oven for Thawing Large Tuna by Utilizing Cut-off Effect
〇Qiang Chen1, Hiroyasu Sato1 (1. Tohoku University)
Keywords:
Antenna,Thawing,Radio-wave Oven,Skin-depth
This talk presents a novel VHF-based radio-wave oven for rapidly thawing large tuna that have been quick-frozen at -60°C. At present, the thawing process requires a long time, and rapid thawing technology for large tuna has not yet been established. Compared with conventional microwave ovens operating in the 2.45 GHz band, VHF waves have a greater penetration depth, which makes it easier for the radio waves to reach the interior of large tuna. Furthermore, the proposed system adopts a structure that confines electromagnetic waves within a water-filled space by utilizing the cut-off effect of a parallel-plate waveguide. Simulation results demonstrate that the electric field is confined in the water while penetrating into the tuna. Strong currents are excited only inside the tuna, which has higher conductivity than water, thereby enabling efficient heating.