Modeling and simulation of microwave heating of foods under different process schedules

Autores
Campañone, Laura Analía; Paola, Carlos Alejandro; Mascheroni, Rodolfo Horacio
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ingeniería
Facultad de Ciencias Astronómicas y Geofísicas
Materia
Química
Microwave heating
Simulation
Energy balance
Cycles. Convection
Wave interference
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/144183
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/144183
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Modeling and simulation of microwave heating of foods under different process schedulesCampañone, Laura AnalíaPaola, Carlos AlejandroMascheroni, Rodolfo HoracioQuímicaMicrowave heatingSimulationEnergy balanceCycles. ConvectionWave interferenceThis 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.Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de IngenieríaFacultad de Ciencias Astronómicas y Geofísicas2012info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf738-749http://sedici.unlp.edu.ar/handle/10915/144183enginfo:eu-repo/semantics/altIdentifier/issn/1935-5130info:eu-repo/semantics/altIdentifier/issn/1935-5149info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-010-0378-5info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:32:26Zoai:sedici.unlp.edu.ar:10915/144183Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:32:27.213SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Modeling and simulation of microwave heating of foods under different process schedules
title Modeling and simulation of microwave heating of foods under different process schedules
spellingShingle Modeling and simulation of microwave heating of foods under different process schedules
Campañone, Laura Analía
Química
Microwave heating
Simulation
Energy balance
Cycles. Convection
Wave interference
title_short Modeling and simulation of microwave heating of foods under different process schedules
title_full Modeling and simulation of microwave heating of foods under different process schedules
title_fullStr Modeling and simulation of microwave heating of foods under different process schedules
title_full_unstemmed Modeling and simulation of microwave heating of foods under different process schedules
title_sort Modeling and simulation of microwave heating of foods under different process schedules
dc.creator.none.fl_str_mv Campañone, Laura Analía
Paola, Carlos Alejandro
Mascheroni, Rodolfo Horacio
author Campañone, Laura Analía
author_facet Campañone, Laura Analía
Paola, Carlos Alejandro
Mascheroni, Rodolfo Horacio
author_role author
author2 Paola, Carlos Alejandro
Mascheroni, Rodolfo Horacio
author2_role author
author
dc.subject.none.fl_str_mv Química
Microwave heating
Simulation
Energy balance
Cycles. Convection
Wave interference
topic Química
Microwave heating
Simulation
Energy balance
Cycles. Convection
Wave interference
dc.description.none.fl_txt_mv 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ingeniería
Facultad de Ciencias Astronómicas y Geofísicas
description 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.
publishDate 2012
dc.date.none.fl_str_mv 2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/144183
url http://sedici.unlp.edu.ar/handle/10915/144183
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1935-5130
info:eu-repo/semantics/altIdentifier/issn/1935-5149
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-010-0378-5
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
738-749
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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