Open AccessJustification of the possibility of cooking eggs without water in an ultra-high frequency electromagnetic field
Author(s) -
Г. В. Новикова,
Olga Ivanovna Orlova,
О. В. Михайлова,
M Prosviryakova,
P. V. Zaitsev
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/604/1/012006
Subject(s) - resonator , dielectric , materials science , capacitance , electromagnetic field , capacitor , electrical engineering , acoustics , mechanics , optoelectronics , composite material , physics , voltage , engineering , electrode , quantum mechanics
Rejected hatching eggs after ovoscoping can be used as protein feed for chickens after they have been heat-treated by exposure to an ultra-high frequency electromagnetic field. In this regard, the dielectric and physical-mechanical parameters of the components of a chicken egg are analyzed, the heat treatment modes and structural designs of resonators of ultra-high-frequency continuous-flow installations are justified. Studies show that the yolk is endogenously heated two to three times faster than the protein, which is coagulated mainly by heat transfer from the yolk. This is due to the mass difference and the dielectric loss factor of the egg components. Unconventional resonators have been developed that allow controlling the heating rate of raw material components not only by smoothly regulating the generator power. In a quasi-toroidal resonator, this is done by changing the capacitance in the capacitor part; in mobile hemispherical resonators that provide a downhole technological process of less than 0.5 due to the resonant beam electrodynamic system-by changing the speed of movement of the hemispheres; in a biconic resonator - by changing the downhole process.