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Numerical approaches for microwave tempering and thawing: influence of the sample dimensions.

Author(s) : CURET S., ROUAUD O., BOILLEREAUX L.

Summary

Numerical simulations of the thawing of a methylcellulose gel are compared to experimental investigations. The process consists in submitting a piece of material to a monochromatic wave (fundamental mode TE10, frequency of 2.45 GHz). A finite element method is used to design a 2D heat transfer model. Thermophysical and dielectric properties of the product are time dependant. The microwave power generation is calculated according to two approaches: from Maxwell's equations or from the Lambert's law approach. The results show that only the Maxwell's equations approach is able to predict the temperature evolution. According to the sample dimensions (1 to 5 cm), thawing may begin from the unexposed face or from both faces. Moreover the electromagnetic field is drastically modified inside the product during the thawing. This numerical study gives a comprehensive overview of the physical phenomena occurring during the microwave thawing and helps the food industries to select optimal thawing strategies.

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Pages: ICR07-C2-970

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Details

  • Original title: Numerical approaches for microwave tempering and thawing: influence of the sample dimensions.
  • Record ID : 2008-0269
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

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