CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Modelling and simulation of microwave heating of foods under different process schedules
Autor/es:
CAMPANONE, LAURA A; C:A: PAOLA; MASCHERONI, R.H.
Revista:
FOOD AND BIOPROCESS TECHNOLOGY
Editorial:
SPRINGER
Referencias:
Año: 2010
ISSN:
1935-5130
Resumen:
This paper describes the development of a
simulation model for heating of foods in microwave ovens
and its uses to optimize food heating strategies. The
solution of the coupled energy and mass microscopic
balances considers the electromagnetic energy absorption
as well as temperature-dependent thermal, transport, and
dielectric properties. The microscopic balances are highly
nonlinear coupled differential equations, which were solved
using finite element software (Comsol Multiphysics).
Maxwell equations were employed in order to describe
the interaction between electromagnetic radiation and food.
The mathematical model allowed the evaluation of the
effect of product size and composition in the temperature
profiles that developed inside the food that was radiated
either on one or both sides. In order to improve the
nonuniform temperature profiles that occurred within foods
under continuous operation, different operation schemes
were evaluated: intermittent cycles, joint action of microwaves
with air impingement, and the effect of interference
of electromagnetic waves.