Effect of the variation of electromagnetic wave profiles (microwaves) during the heating of foods

L.A. CAMPAÑONE; G. RODRÍGUEZ; A. BAVA; RODOLFO H. MASCHERONI

Madrid

Simposio; IV International Symposium on Applications of modelling as an innovative technology in the agri-food chain Model-It 2008; 2008

The coupled microscopic heat and mass transfer balances in a food heated by microwaves are solved. The conversion of electromagnetic energy into heat within the food is accounted for, as well as variable thermal, transport and electromagnetic properties. Balances lead to highly nonlinear coupled differential equations that were solved using a commercial software (Comsol 3.2). Maxwell laws were used to describe the interaction of the electromagnetic radiation with the food materials. The mathematical model enables to evaluate the effect of product size on the predicted temperature and water content profiles, as well as the possibility of irradiation over one or both opposite surfaces. The use of constructive interference of waves within the food was also simulated in an attempt to improve the uniformity of temperature profiles during heating. Results show the potential benefits of this heating policy.