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

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

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.