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

• Published in: Journal of food engineering Vol. 71; no. 3; pp. 233 - 241
• Main Authors: Romano, Vittorio Raffaele, Marra, Francesco, Tammaro, Umberto
• Format: Journal Article Conference Proceeding
• Language: English
• 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

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...