マイクロ波加熱における過渡沸騰現象に及ぼす誘電特性の影響

Effect of dielectric characteristics on transient boiling phenomena induced by microwave heating

八巻 辰徳*; 阿部 豊*; 金子 暁子*; 金川 哲也*; 北澤 敏秀*; 瀬川 智臣 ; 川口 浩一  ; 山田 美一 

Yamaki, Tatsunori*; Abe, Yutaka*; Kaneko, Akiko*; Kanagawa, Tetsuya*; Kitazawa, Toshihide*; Segawa, Tomoomi; Kawaguchi, Koichi; Yamada, Yoshikazu

マイクロ波加熱脱硝法の量産規模での実用化のためには、マイクロ波加熱時の突沸や吹き零れといった過渡沸騰現象を防止しつつ、容器形状やマイクロ波出力の設計条件を最適化する必要がある。再処理溶液を模擬したイオン性溶液を用い、KCl濃度をパラメータとしてKCl水溶液の沸騰挙動及び対流挙動を測定した結果、KCl濃度が増加するに従い、突沸が発生しにくくなり、対流挙動に渦構造が形成され、乱れが大きくなることがわかった。また、KCl寒天の温度分布を観測結果から、水寒天では主に中心部が加熱される一方、KCl寒天では周辺部が加熱されており、水とKCl溶液の誘電特性の違いが突沸の発生条件及び沸騰挙動に大きく影響することが明らかとなった。

For practical application of high-volume production of microwave heating denitration method, it is required to avoid the transient boiling phenomena of overflow and flushing during microwave heating and to optimize the design condition of vessel shape and microwave outpot. The boiling phenomena and flow structure of KCl aqueous solution by microwave heating were measured with the KCl concentration as a parameter. Flushing phenomena does not become difficult to occur and flow structure becomes disordered to be created the vortex structure according to increase of the KCl concentration. From the results of measuring the temperature distribution of side cross-section surface of the KCl jelly, near the center is mainly heated in the case of the water jelly. On the other hand, around the jelly is mainly heated in the KCl jelly. It is clarified that the generation condition of flushing and the boiling phenomena are significantly influenced by the difference of water and KCl solution.