Home > IV International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain: Model-IT > EFFECT OF THE VARIATION OF ELECTROMAGNETIC WAVE PROFILES (MICROWAVES) DURING THE HEATING OF FOODS

Articles

EFFECT OF THE VARIATION OF ELECTROMAGNETIC WAVE PROFILES (MICROWAVES) DURING THE HEATING OF FOODS

Article number

802_24

Pages

197 – 204

Language

English

Abstract

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 temperaure 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.

Publication

IV International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain: Model-IT

Authors

L.A. Campañone, R.H. Mascheroni, G. Rodríguez, A. Bava

Keywords

heating, microwaves, constructive interference, modelling, simulation

Full text

https://doi.org/10.17660/ActaHortic.2008.802.24

Online Articles (59)

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3. CALCULATION OF BIOT NUMBERS IN FOOD DRYING

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4. MODELING AND OPTIMIZATION OF A CONTINUOUS-FLOW MICROFLUIDIC BIOCHIP FOR FOOD ANALYSIS

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8. METHODOLOGY OF TEMPERATURE PREDICTION IN AN INSULATED CONTAINER EQUIPPED WITH PHASE CHANGE MATERIALS

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9. MODELLING CONDENSATION IN A MODIFIED ATMOSPHERE PACKAGE FOR FRUIT UNDER CHANGING ENVIRONMENTAL CONDITIONS

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11. A SIMPLE ATMOSPHERIC EVAPORATION DEVICE AS A USEFUL TOOL FOR VALIDATION OF AIR FLOW MODELS AND FOR PROCESS CONTROL APPLICATIONS

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12. DEVELOPMENT OF FORMAL DYNAMIC MODELS WITH MICROSOFT EXCEL FOR GREENHOUSE CLIMATE CONTROL

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14. MASS TRANSFER KINETICS DURING OSMOTIC DEHYDRATION OF CHERRY TOMATOES PRE-TREATED BY HIGH HYDROSTATIC PRESSURE

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18. REAL TIME OPTIMIZATION OF THE THERMAL PROCESSING OF BIOPRODUCTS

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19. MODELLING FLUID FLOW, HEAT TRANSFER AND CRYSTALLIZATION IN A SCRAPED SURFACE HEAT EXCHANGER

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20. THERMAL CONDUCTIVITY MODELLING OF FREEZE DRIED SEA BREAM FILLETS AS A FUNCTION OF TEMPERATURE AND MOISTURE CONTENT

G. Katsaros | Z. Monios | P. Taoukis

21. CONTROL PARAMETERS FOR SOUS-VIDE COOK-CHILL PROCESSING OF BORAGE (BORAGO OFFICINALIS) STEMS

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22. NUMERICAL MODELLING OF COUPLED HEAT AND MASS TRANSPORT IN VACUUM FRYING OF POTATO CYLINDERS

J. Mir | R. Oria | M.L. Salvador

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I. Otero-Muras | L.T. Antelo | A. Alonso | R. Perez

24. EFFECT OF THE VARIATION OF ELECTROMAGNETIC WAVE PROFILES (MICROWAVES) DURING THE HEATING OF FOODS

L.A. Campañone | R.H. Mascheroni | G. Rodríguez | A. Bava

25. SIMULATION OF NATURAL FIBRE CLEANING IN A COMB SHAKER BY MEANS OF A GEOMETRIC-STATISTICAL MODEL

R. Pecenka | C. Fürll

26. MODELING THE IMPACT OF TRACEABILITY ON HARVESTING AND TRANSPORT OPERATIONS OF RICE CROPS

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