The objective of this study was to explore the possibility to improve radio frequency (RF) heating uniformity by subjecting the food to RF energy on a moving inclined conveyor and horizontally rotating it about its central axis at the same time. To do this, wheat flour in a rectangular container was heated on a rotating turntable moving on an inclined conveyor using a radio frequency oven operating at 27.12 MHz and a maximum power of 2 kW. A fixed electrode gap setting of 165 mm was employed. Heating experiments were also conducted without rotating the sample both on inclined conveyor and on horizontal conveyor positioned at two different heights between the RF electrodes. Temperature at four different internal locations was continuously measured using fiber optic probes. Temperature at the top surface and the mid-layer was also measured using an infrared camera immediately after heating. The combined translational and rotational movement of sample was found to reduce temperature gradients within the rectangular volume allowing to reach the target temperature in a more controlled manner. The proposed approach can be easily implemented in the industry to improve uniformity of heating.

这项研究的目的是探索通过使食物在移动的倾斜传送带上经受RF能量并同时使其围绕其中心轴水平旋转的方法来提高射频（RF）加热均匀性的可能性。为此，使用运行在27.12 MHz且最大功率为2 kW的射频烤箱，在矩形容器中的小麦粉在旋转的转盘上加热，该转盘在倾斜的传送带上移动。使用165mm的固定电极间隙设置。在不旋转样品的情况下，还进行了加热实验，使样品既不在倾斜的输送机上也未在位于射频电极之间两个不同高度的水平输送机上旋转。使用光纤探头连续测量四个不同内部位置的温度。加热后立即也用红外热像仪测量顶表面和中间层的温度。发现样品的平移和旋转运动相结合降低了矩形体积内的温度梯度，从而可以更可控的方式达到目标温度。所提出的方法可以在工业中容易地实施以提高加热的均匀性。