Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions

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Microwaves require shorter times to increase foodstuffs temperature when compared to conventional heating methods. However, there are some problems associated to temperature distribution within the products, owing to the preferential absorption of electromagnetic energy by liquid water, caused by di...

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Detalles Bibliográficos
Autores principales: Campañone, Laura Analía, Zaritzky, Noemí Elisabet
Formato: Articulo
Lenguaje:Inglés
Publicado: 2010
Materias:
Ingeniería
Ciencias Exactas
Microwaves
Thawing
Mathematical modeling
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/131710
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-131710
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ingeniería
Ciencias Exactas
Microwaves
Thawing
Mathematical modeling
spellingShingle Ingeniería
Ciencias Exactas
Microwaves
Thawing
Mathematical modeling
Campañone, Laura Analía
Zaritzky, Noemí Elisabet
Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions
topic_facet Ingeniería
Ciencias Exactas
Microwaves
Thawing
Mathematical modeling
description Microwaves require shorter times to increase foodstuffs temperature when compared to conventional heating methods. However, there are some problems associated to temperature distribution within the products, owing to the preferential absorption of electromagnetic energy by liquid water, caused by differences between its dielectric properties and those of ice (“runaway”). To analyze the behavior of food microwave thawing, a mathematical three-dimensional (3D) model was developed by solving the unsteady-state heat and mass transfer differential equations; this model can be applied to large systems for which Lambert’s law is valid. Thermal, mass transport, and electromagnetic properties varying with temperature were used. The numerical solution was developed using an implicit Crank–Nicolson finite difference method using the classical formulation for one-dimensional (1D) systems and the alternating direction method in two and three dimensions. The model was validated using experimental data from the literature for 1D and two-dimensional conditions and with experiments performed in our laboratory for 3D heat transfer using frozen meat. It was applied to predict temperature and water concentration profiles under different thawing conditions in meat products and to simulate the effect of a fat layer located at the surface of the meat piece on temperature profiles. For different product sizes in rectangular geometry, numerical simulations demonstrated that microwave thawing times were significantly lower in comparison to conventional thawing methods. 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.
format Articulo
Articulo
author Campañone, Laura Analía
Zaritzky, Noemí Elisabet
author_facet Campañone, Laura Analía
Zaritzky, Noemí Elisabet
author_sort Campañone, Laura Analía
title Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions
title_short Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions
title_full Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions
title_fullStr Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions
title_full_unstemmed Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions
title_sort mathematical modeling and simulation of microwave thawing of large solid foods under different operating conditions
publishDate 2010
url http://sedici.unlp.edu.ar/handle/10915/131710
work_keys_str_mv AT campanonelauraanalia mathematicalmodelingandsimulationofmicrowavethawingoflargesolidfoodsunderdifferentoperatingconditions
AT zaritzkynoemielisabet mathematicalmodelingandsimulationofmicrowavethawingoflargesolidfoodsunderdifferentoperatingconditions
bdutipo_str Repositorios
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