Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon

Autores
Campañone, Laura Analia; Bava, Jose Alberto; Mascheroni, Rodolfo Horacio
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Experimental and theoretical analyses of the controlled heating of foods were done. The purpose of this paper is to demonstrate the favorable effects of the use of the phenomenon of resonance to improve the uniformity of internal temperature profiles in foods during microwave heating. Particularly, the effect of the changing the phases of two opposite electric field excitations and their interaction with food samples was focused. With this aim, a 3D mathematical model was developed, by solving the energy transfer balance during the microwave heating process. It permits to analyze the resonance phenomena by predicting the electromagnetic energy distribution outside and its value inside the foods through the solution of Maxwell equations. The mathematical model was employed to simulate temperature data obtained from prototype. The numerical predictions allow strategically develop internal patterns of heating altering the phases of the incident waves, that enable achieve greater uniformity of the final temperature profiles.
Fil: Campañone, Laura Analia. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Bava, Jose Alberto. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Materia
Microwave Heating
Uniformity
Wave Interference
Fem
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/33106
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenonCampañone, Laura AnaliaBava, Jose AlbertoMascheroni, Rodolfo HoracioMicrowave HeatingUniformityWave InterferenceFemhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Experimental and theoretical analyses of the controlled heating of foods were done. The purpose of this paper is to demonstrate the favorable effects of the use of the phenomenon of resonance to improve the uniformity of internal temperature profiles in foods during microwave heating. Particularly, the effect of the changing the phases of two opposite electric field excitations and their interaction with food samples was focused. With this aim, a 3D mathematical model was developed, by solving the energy transfer balance during the microwave heating process. It permits to analyze the resonance phenomena by predicting the electromagnetic energy distribution outside and its value inside the foods through the solution of Maxwell equations. The mathematical model was employed to simulate temperature data obtained from prototype. The numerical predictions allow strategically develop internal patterns of heating altering the phases of the incident waves, that enable achieve greater uniformity of the final temperature profiles.Fil: Campañone, Laura Analia. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Bava, Jose Alberto. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaFil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaPergamon-Elsevier Science Ltd.2014-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/33106Mascheroni, Rodolfo Horacio; Bava, Jose Alberto; Campañone, Laura Analia; Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon; Pergamon-Elsevier Science Ltd.; Applied Thermal Engineering; 73; 1; 8-2014; 914-9231359-4311CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.applthermaleng.2014.08.048info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1359431114007443info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:16:24Zoai:ri.conicet.gov.ar:11336/33106instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:16:24.285CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon
title Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon
spellingShingle Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon
Campañone, Laura Analia
Microwave Heating
Uniformity
Wave Interference
Fem
title_short Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon
title_full Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon
title_fullStr Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon
title_full_unstemmed Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon
title_sort Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon
dc.creator.none.fl_str_mv Campañone, Laura Analia
Bava, Jose Alberto
Mascheroni, Rodolfo Horacio
author Campañone, Laura Analia
author_facet Campañone, Laura Analia
Bava, Jose Alberto
Mascheroni, Rodolfo Horacio
author_role author
author2 Bava, Jose Alberto
Mascheroni, Rodolfo Horacio
author2_role author
author
dc.subject.none.fl_str_mv Microwave Heating
Uniformity
Wave Interference
Fem
topic Microwave Heating
Uniformity
Wave Interference
Fem
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Experimental and theoretical analyses of the controlled heating of foods were done. The purpose of this paper is to demonstrate the favorable effects of the use of the phenomenon of resonance to improve the uniformity of internal temperature profiles in foods during microwave heating. Particularly, the effect of the changing the phases of two opposite electric field excitations and their interaction with food samples was focused. With this aim, a 3D mathematical model was developed, by solving the energy transfer balance during the microwave heating process. It permits to analyze the resonance phenomena by predicting the electromagnetic energy distribution outside and its value inside the foods through the solution of Maxwell equations. The mathematical model was employed to simulate temperature data obtained from prototype. The numerical predictions allow strategically develop internal patterns of heating altering the phases of the incident waves, that enable achieve greater uniformity of the final temperature profiles.
Fil: Campañone, Laura Analia. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Bava, Jose Alberto. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
description Experimental and theoretical analyses of the controlled heating of foods were done. The purpose of this paper is to demonstrate the favorable effects of the use of the phenomenon of resonance to improve the uniformity of internal temperature profiles in foods during microwave heating. Particularly, the effect of the changing the phases of two opposite electric field excitations and their interaction with food samples was focused. With this aim, a 3D mathematical model was developed, by solving the energy transfer balance during the microwave heating process. It permits to analyze the resonance phenomena by predicting the electromagnetic energy distribution outside and its value inside the foods through the solution of Maxwell equations. The mathematical model was employed to simulate temperature data obtained from prototype. The numerical predictions allow strategically develop internal patterns of heating altering the phases of the incident waves, that enable achieve greater uniformity of the final temperature profiles.
publishDate 2014
dc.date.none.fl_str_mv 2014-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/33106
Mascheroni, Rodolfo Horacio; Bava, Jose Alberto; Campañone, Laura Analia; Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon; Pergamon-Elsevier Science Ltd.; Applied Thermal Engineering; 73; 1; 8-2014; 914-923
1359-4311
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33106
identifier_str_mv Mascheroni, Rodolfo Horacio; Bava, Jose Alberto; Campañone, Laura Analia; Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon; Pergamon-Elsevier Science Ltd.; Applied Thermal Engineering; 73; 1; 8-2014; 914-923
1359-4311
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.applthermaleng.2014.08.048
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1359431114007443
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Pergamon-Elsevier Science Ltd.
publisher.none.fl_str_mv Pergamon-Elsevier Science Ltd.
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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