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Finite Element Method for Simulation of Frozen Potato Tempering in Microwave and Microwave Infrared Oven

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Abstract

Heat transfer equations solved by the finite element method can be used to understand how foods’ temperature changes during tempering. In this paper, the transient temperature change of frozen potato puree tempered in microwave and microwave infrared combination oven was simulated by the finite element method, separately. Maxwell equations were used to calculate the microwave power. Thermal and dielectric properties varied with temperature. Experimental temperature data obtained from the data of the same oven in a previous study for different positions of potato puree were used to validate the simulations developed for different microwave (30, 40, and 50%) and microwave (30, 40, and 50%)-infrared power (10%) combinations. The alteration of temperature according to position in the frozen mashed potato sample was simulated. Port input power for microwave heating by time was obtained. Average root mean square error (RMSE) between literature experimental temperature data and the simulation model was in good agreement with 0.76 °C for microwave and 0.90 °C for microwave and infrared combinations. Microwave and infrared powers’ effects on the rate of heat transfer of potato puree were also studied.

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  1. Gulhane Health Science Faculty, University of Health Sciences, 06018, Ankara, Turkey

    Nalan Yazicioglu

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  1. Nalan Yazicioglu
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Nalan Yazicioglu: conceptualization, methodology, modeling, ınvestigation, writing, reviewing, and editing.

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Yazicioglu, N. Finite Element Method for Simulation of Frozen Potato Tempering in Microwave and Microwave Infrared Oven. Potato Res. 66, 981–998 (2023). https://doi.org/10.1007/s11540-022-09609-1

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