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Additional Modification of Thermomagnetic Properties of Objects of Low Relative Permeability in Electromagnetic Field

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Medveď D., Zbojovský J., Pavlík M., Ilenin S., Čonka Z., Kanálik M., Kolcunová I., Mészáros A., Beňa L., Kolcun M.

Acta Physica Polonica A

2017

vol. 131

issue 4

1138-1140

This paper presents the characteristics of the foodstuff heating phenomenon using induction heating process by an induction cooker. The simulation setup was prepared according to the proposed magnetic material and configuration of the pot and induction cooker. The material properties of pot were varied among the several alternatives. The helical coil was designed on the base of the limitation of the induction cooker size and given number of coil turns and coil tube diameter with specific supplied electric current density. The data from the simulation analysis have to determine the enhancing of the highest heat transfer from induction cooker into pot. These data led to the modification of the material and geometrical properties of the pot in accordance to a minimum heating time and enhanced safety operation, especially close to unshielded magnetic objects.

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1 Acta Physica Polonica A

1 2017

1 Beňa L.

1 Ilenin S.

1 Kanálik M.

1 Kolcun M.

1 Kolcunová I.

1 Medveď D.

1 Mészáros A.

1 Pavlík M.

1 Zbojovský J.

1 Čonka Z.

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Additional Modification of Thermomagnetic Properties of Objects of Low Relative Permeability in Electromagnetic Field