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MATHEMATICAL MODELLING OF MICROWAVE THAWING BY THE MODIFIED ISOTHERM MIGRATION METHOD.

Author(s) : TAOUKIS P.

Type of article: Article

Summary

A MODEL OF MICROWAVE THAWING OF HOMOGENEOUS FOOD PRODUCTS IS DEVELOPED AND SOLVED NUMERICALLY. IT IS USED TO PREDICT THAWING TIME AND TEMPERATURE PROFILES FOR THAWED MEAT CYLINDERS AT 2,450, 915 AND 300 MHERTZ AND DIFFERENT POWER LEVELS. MODEL AND EXPERIMENTAL RESULTS FOR THAWING A LEAN BEEF CYLINDER HEATED AT LOW POWER USING 2,450 MHERTZ FREQUENCY COMPARE WELL. THE ADVANTAGE OF USING 915 OR 300 MHERTZ POWER OVER 2,450 MHERTZ POWER IS SHOWN BY CALCULATIONS. MICROWAVES SIGNIFICANTLY ACCELERATE THE THAWING RATE. THE MODEL IS EXPLORED AS A TOOL FOR DESIGNING OPTIMAL MICROWAVE/CONVECTIVE HEATING PROTOCOLS FOR RAPIDLY THAWING FOODS IN DESIRED TEMPERATURE RANGES.

Details

  • Original title: MATHEMATICAL MODELLING OF MICROWAVE THAWING BY THE MODIFIED ISOTHERM MIGRATION METHOD.
  • Record ID : 1987-2261
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 2; 1987.03-04; 455-463; 10 fig.; 1 tabl.; 30 ref.; append.
  • Document available for consultation in the library of the IIR headquarters only.

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