Applications of the Mathematical Modelling of Microwave Thawing of Foods

CAMPAÑONE L.; ZARITZKY N.

BOGOTÁ

Congreso; VII Congreso Iberoamericano de Ingeniería de Alimentos (CIBIA VII); 2009

The use of microwaves in the food industry is founded on the shorter times required to increase foodstuffs temperature when compared to conventional heating methods.A mathematical tridimensional model was developed by solving the unsteady state heat transfer differential equation to analyze behavior of food microwave thawing. The model can be applied to large systems for which Lambert’s law is valid. Thermal, and electromagnetic properties varying with temperature were used. The experimentally validated model was applied to predict temperature profiles under different thawing conditions in meat products. Numerical simulations were also used to determine influence of the product size on microwave thawing times in comparison with convencional thawing. To prevent overheating during thawing, the combination of continuous microwave power with simultaneous application of air convection and the application of microwave power cycles, using refrigerated air convection with controlled surface temperature, were analyzed