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Modeling and Simulation of Microwave Heating of Foods Under Different Process Schedules

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Abstract

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.

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Acknowledgments

The financial support given by the University of La Plata, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) and Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) from Argentina is gratefully acknowledged.

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Authors and Affiliations

  1. CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), CONICET La Plata–UNLP, calle 47 y 116, La Plata, 1900, Buenos Aires, Argentina

    Laura Analía Campañone & Rodolfo H. Mascheroni

  2. MODIAL, Facultad de Ingeniería, Universidad Nacional de La Plata, La Plata, Buenos Aires, Argentina

    Laura Analía Campañone & Rodolfo H. Mascheroni

  3. Facultad de Ciencias Astronómicas y Geofísicas, Universidad Nacional de La Plata, La Plata, Buenos Aires, Argentina

    Carlos A. Paola

Authors
  1. Laura Analía Campañone
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  2. Carlos A. Paola
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  3. Rodolfo H. Mascheroni
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Correspondence to Rodolfo H. Mascheroni.

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Campañone, L.A., Paola, C.A. & Mascheroni, R.H. Modeling and Simulation of Microwave Heating of Foods Under Different Process Schedules. Food Bioprocess Technol 5, 738–749 (2012). https://doi.org/10.1007/s11947-010-0378-5

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  • DOI: https://doi.org/10.1007/s11947-010-0378-5

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