Effects of Dielectric Properties on Temperature Distributions in Food Model during Microwave Heating.

Abstract

To investigate heat transfer phenomena in cylindrical foods of different dielectric properties with microwave heating, the dielectric constant, Ioss factor and the temperature distributions of samples were measured. The temperature distributions changed with their dielectric properties (dielectric constant, Ioss factor and penetration depth). As the penetration depth increased, the region of high temperature moved from the surroundings of the cylinder to the center. To describe these phenomena theoretically, the temperature distributions in the samples were calculated under the same conditions as those in the experiments using the mathematical model. The calculated results agreed closely with the experimental values.

Analysis of temperature distributions in Kamaboko during microwave heating

“…For the sample with a diameter of 5.4 cm, the high temperature domain lay in the central part, whereas for the sample with a diameter of 10 cm, the high temperature domain lay near the edge. A similar phenomenon was reported by Cheng, Sakai, and Hanzawa (1997) and Oliveira and Franca (2000). Their research also showed that the penetration depth of the samples significantly affected microwave heating.…”

Dielectric properties of surimi at 915 MHz and 2450 MHz as affected by temperature, salt and starch

“…The data of dielectric properties of surimi are very important in understanding the interaction of microwave electromagnetic energy with surimi, and are essential for proper design of mathematical models used to predict the temperature distributions in surimi during microwave heating 15 . The effects of dielectric properties on temperature distributions in the food model during microwave heating, and mathematical models for predicting the temperature profiles of many food products heated by microwave have been studied and reported 16–18 . However, there are no reports regarding the temperature distributions in surimi heated by microwave.…”

“…15 The effects of dielectric properties on temperature distributions in the food model during microwave heating, and mathematical models for predicting the temperature profiles of many food products heated by microwave have been studied and reported. [16][17][18] However, there are no reports regarding the temperature distributions in surimi heated by microwave. Therefore, our next study will be to use the data of dielectric properties of surimi to predict the temperature distribution during microwave heating, and to determine suitable heating conditions.…”

Effects of Shape and Size of Agar Gels on Heating Uniformity During Pulsed Microwave Treatment

“…The temperature distribution of microwave‐heated materials has been extensively studied in food models (Cheng and others ; Yang and Gunasekaran , ; Salvi and others ; Vadivambal and Jayas ; Chen and others ); and real food (Hossan and others ); in most of these studies, the material heated by microwaves was placed inside a cylindrical container and the evaluated heating time was no longer than 3 min. The main objective of these studies was to predict the temperature distribution coupling the electromagnetic wave propagation and energy transfer; for this purpose, it was necessary to measure the temperature of the food models at different points to compare the experimental temperatures with the predicted temperatures.…”