Modelling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach

The microwave heating has been modelled by many authors, often using commercial software based on finite element method. Two different approaches have been followed to evaluate the effects of the electromagnetic field distribution: solving the Maxwell’s equations and applying the Lambert’s law. In t...

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Bibliographic Details
Published inJournal of food engineering Vol. 71; no. 3; pp. 233 - 241
Main Authors Romano, Vittorio Raffaele, Marra, Francesco, Tammaro, Umberto
Format Journal Article Conference Proceeding
LanguageEnglish
Published Oxford Elsevier Ltd 01.12.2005
Elsevier
Subjects
Biological and medical sciences
dielectric properties
dimensions
electromagnetic radiation
equations
FEM
Food engineering
Food industries
Food processing
Fundamental and applied biological sciences. Psychology
General aspects
heat transfer
marinating
mathematical models
Microwave heating
microwave treatment
peas
potatoes
pureed foods
seafoods
shrimp
temperature
thermal conductivity
Microwave heating
Food processing
FEM
Foodstuff
Sample
Food
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Summary:The microwave heating has been modelled by many authors, often using commercial software based on finite element method. Two different approaches have been followed to evaluate the effects of the electromagnetic field distribution: solving the Maxwell’s equations and applying the Lambert’s law. In this paper we analyse the effect of dimensions microwave heating of cylindrical samples, developing a numerical model solved by a commercial package, FEMLAB, to simulate heat transfer in foodstuff, applying the Lambert’s law, as microwave absorption relationship correctly formulated for cylindrical geometry.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2004.11.036