Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon

CAMPAÑONE LAURA A.; BAVA A.; MASCHERONI R.H.

APPLIED THERMAL ENGINEERING

PERGAMON-ELSEVIER SCIENCE LTD

Año: 2014 p. 912 - 921

1359-4311

Experimental and theoretical analyses of the controlled heating of foods were done. The purpose of this paper is to demonstrate the favourable effects of the use of the phenomenon of resonance to improve the uniformity of internal temperature profiles in foods during microwave heating. Particularly, the effect of the changing the phases of two opposite electric field excitations and their interaction with food samples was focused. With this aim, a 3D mathematical model was developed, by solving the energy transfer balance during the microwave heating process. It permits to analyze the resonance phenomena by predicting the electromagnetic energy distribution outside and its value inside the foods through the solution of Maxwell equations. The mathematical model was employed to simulate temperature data obtained from prototype. The numerical predictions allow strategically develop internal patterns of heating altering the phases of the incident waves, that enable achieve greater uniformity of the final temperature profiles.