INVESTIGADORES
CAMPAÑONE Laura Analia
artículos
Título:
Modelling and simulation of heat and mass transfer during the heating of foods in microwave ovens under different heating schedules
Autor/es:
CAMPAÑONE LAURA A.; PAOLA A.; MASCHERONI RODOLFO H.
Revista:
FOOD AND BIOPROCESS TECHNOLOGY
Editorial:
SPRINGER
Referencias:
Lugar: New York; Año: 2012 p. 738 - 749
ISSN:
1935-5130
Resumen:
This work deals with the solution of the coupled energy and mass microscopic balances during
13 heating of foods in microwave ovens and the use of the developed simulation model to optimize
14 food heating policies. Electromagnetic energy absorption as well as temperature-dependent thermal,
15 transport and dielectric properties were considered in the model. The microscopic balances are
16 highly non-linear coupled differential equations, which were solved using a finite element software
17 (Comsol Multiphysics). Maxwell equations were employed in order to describe the interaction
18 between electromagnetic radiation and food. The mathematical model allowed evaluate the effect of
19 product size and composition in temperature profiles developed inside the foods that were radiated
20 either on one or both sides. In order to improve the non-uniform temperature profiles that occurred
21 within foods under continuous operation, different operation schemes were evaluated: intermittent
22 cycles, joint action of microwaves with air impingement and the effect of interference of
23 electromagnetic waves.
