Analysis of temperature distributions in Kamaboko during microwave heating

Mao, Weijie; Watanabe, Manabu; Sakai, Noboru

doi:10.1016/j.jfoodeng.2004.10.045

Cited by 39 publications

(16 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…[11][12][13] Their numerical predictions agreed well with the experimental observations. However, all the comparisons were restricted to Lambert's law, where power is assumed to decay exponentially from the surface.…”

Section: Introductionsupporting

confidence: 73%

Generalized scaling on forecasting heating patterns for microwave processing

Bhattacharya

Basak

2007

AIChE Journal

View full text Add to dashboard Cite

in Wiley InterScience (www.interscience.wiley.com).A closed form analysis based on Finite Fourier Transformation (FFT) has been carried out to predict the heating characteristics in the presence of microwave induced volumetric heat sources. A scaling analysis shows that temperature distributions within a material during microwave heating evolve in two stages, namely small time and large time. The inverse of square of second eigenvalue along with thermal diffusivity determines the threshold time scale between these two regimes. During small time evolution, the spatial temperature distribution follows absorbed power profiles, whereas the temperature distributions are slaved by first eigenfunction and independent of volumetric heat distribution at large time evolution. In all the cases, the variation of temperature within the material is guided by a dimensionless number N G 5 L 2 q 0 /kT ref . For N G ( 1, almost uniform temperature distributions are attained and a lump parameter model can be used. In contrast, nonuniformity in absorbed power distributions amplifies in temperature distribution for materials with N G ) 1, where there exists a possibility of local hot spot formation if absorbed power exhibits local maxima. The applicability of this analysis has been illustrated to forecast heating characteristics within various materials American Institute of Chemical Engineers AIChE J, 54: 56-73, 2008 Keywords: microwave heating, modeling, analytical solution, Finite Fourier Transformation IntroductionMicrowave radiations within frequency range 300 MHz-300 GHz are commonly used for material processing due to their ability to generate volumetric heat sources. [1][2][3][4][5] Volumetric heating results in enhanced processing rate and various applications, based on microwave radiations have been reported by earlier researchers. A number of experimental, as well as theoretical/numerical studies have been carried out for microwave heating, thawing, drying, material processing etc. [1][2][3][4][5][6][7][8][9][10][11][12][13] Ayappa et al. 1,2 carried out theoretical and numerical studies of microwave power and temperature dynamics in presence of uniform plane wave. The numerical predictions of temperature within one and two-dimensional (2-D) samples were obtained using finite element method (FEM). Further, FEM has also been used by Basak and Ayappa 5 and Bhattacharya et al. 6 for microwave thawing of 1-D samples in the presence of uniform plane wave. Liu et al. 7 carried out theoretical studies on evaluation of microwave power in lossy dielectric materials within 3-D cavities. They obtained electric and magnetic fields using finite difference time domain (FDTD) algorithm. Later Liu et al. 8 extended FDTD algorithm to evaluate power and temperature within polymeric materials inside a ridge waveguide. FDTD method was further used by Zhang et al. 9,10 for analyzing microwave heating of tissues and natural convection within 3-D waveguides.Correspondence concerning this article should be addressed to T. Basak at tanmay@ iitm.a...

show abstract

Section: Introductionsupporting

confidence: 73%

Generalized scaling on forecasting heating patterns for microwave processing

Bhattacharya

Basak

2007

AIChE Journal

View full text Add to dashboard Cite

show abstract

“…Group A was used for the dielectric properties measurement, are processed by microwave; however, only a few studies have investigated the dielectric behavior of these products such as surimi and kamaboko (Mao et al, 2003;Mao et al, 2005). Therefore, systematic investigation of the dielectric properties of fish flesh is necessary.…”

Section: Introductionmentioning

confidence: 99%

Dielectric Properties of Fish Flesh at Microwave Frequency

Liu

Fukuoka

Sakai

2012

FSTR

Self Cite

View full text Add to dashboard Cite

We investigated the dielectric properties of fish flesh samples, which are the most important parameter in microwave heating. Both raw and preheated samples were investigated since the microwave is used not only for heating, but also for reheating. The dielectric properties of three kinds of fish commonly consumed in Japan were measured from 10℃ to 90℃, at 10℃ intervals. The influences of frequency, temperature, moisture content, lipid content, protein denaturation, and heat treatment on dielectric properties were examined. With increasing temperature, the dielectric constant of the raw samples decreased more sharply than that of the preheated samples, which was due to moisture loss during heating caused by protein denaturation. To investigate the influence of protein denaturation, Lichtenecker's formula was applied to estimate the dielectric properties of solid fish flesh. Results showed that the dielectric properties of fish flesh related to temperature were predictable by regression equations. Moisture content was the most important factor influencing the dielectric properties of the fish flesh samples during heating (reheating), while no significant effect was found to be directly caused by changes in the protein structure of fish flesh after denaturation.Keywords: microwave heating, dielectric properties, dielectric constant, dielectric loss factor, protein denaturation, lichtenecker's formula *To whom correspondence should be addressed. E-mail: sakai@kaiyodai.ac.jp IntroductionWith the development of heating technologies for food processing, microwave (MW) heating has increasingly been employed for both cooking and reheating due to its great speed and convenience (Mara et al., 2008). MW heating is described by Maxwell's equations, and the dielectric properties are the most important physical properties associated with MW heating from an engineering viewpoint (Icier and Baysal, 2004;Sosa-Morales et al., 2010). Dielectric properties determine the interaction of electromagnetic energy with the materials (Tanaka et al., 2008), and provide a better understanding on the behavior of MW heating (Mudgett, 1994;Ahmed et al., 2007b) in a selected frequency range. The dielectric constant (εʹ) and dielectric loss factor (εʺ) determine the heat generation and change in response to the ingredients and temperature of the food when heated by MW . εʹ and εʺ represent the real and imaginary units, respectively. Complex relative dielectric properties are de-

show abstract

“…Microwaves have been beneficial for various applications in food and chemical process industries for heating, thawing, drying, material processing, medicines and many others (Ayappa, Davis, Crapiste, Davis, & Gordon, 1991;Ayappa, Davis, Davis, & Gordon, 1992;Basak, 2004;Basak & Ayappa, 1997, 2001Basak & Meenakshi, 2006;Bhattacharya & Basak, 2006;Chan & Chen, 2002;Chatterjee, Basak, & Ayappa, 1998;Fakhouri & Ramaswamy, 1993;Fang & Lai, 1995;Gunasekaran & Yang, 2007;Khraisheh, McMinn, & Magee, 2000Kratchanova, Pavlova, & Panchev, 2004;Ku, 2003;Lee & Marchant, 2004;Lin, Anantheswaran, & Puri, 1995;Mao, Watanabe, & Sakai, 2005;McMinn, 2004;McMinn, Khraisheh, & Magee, 2003;Obrien & Mekkaoui, 1993;Oliveira & Franca, 2002;Shiinoki, Motouri, & Ito, 1998;Xia, Lu, & Cao, 2004). Processing of various oil-in-water (o/w) and water-in-oil (w/o) emulsions is very common in industrial operations especially for food processing industries, which include dressings, sauces, butter, mayonnaise, and many more.…”

Section: Introductionmentioning

confidence: 99%