Finite element modeling of heat and mass transfer in food materials during microwave heating — Model development and validation

Zhou, Lulu; Puri, Virendra M.; Anantheswaran, Ramaswamy C.; Yeh, Gordon C. K.

doi:10.1016/0260-8774(94)00032-5

Cited by 126 publications

(77 citation statements)

References 5 publications

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“…In this step, it could be assumed that weak evaporation occurs and equation 11 can be applied. Other authors also used this boundary condition in microwave heating processes, when modeling the initial heating step [6,11,12]. A value of 5 (W m −2 C −1 ) was employed for natural convection around the product slab [13].…”

Section: Microwave Heatingmentioning

confidence: 99%

Numerical solution of coupled mass and energy balances during osmotic microwave dehydration

Arballo¹,

Campañone²,

Mascheroni³

2012

Comput. Appl. Math.

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Abstract. The mass and energy transfer during osmotic microwave drying (OD-MWD) process was studied theoretically by modeling and numerical simulation. With the aim to describe the transport phenomena that occurs during the combined dehydration process, the mass and energy microscopic balances were solved. An osmotic-diffusional model was used for osmotic dehydration (OD). On the other hand, the microwave drying (MWD) was modeled solving the mass and heat balances, using properties as function of temperature, moisture and soluble solids content. The obtained balances form highly coupled non-linear differential equations that were solved applying numerical methods. For osmotic dehydration, the mass balances formed coupled ordinary differential equations that were solved using the Fourth-order Runge Kutta method. In the case of microwave drying, the balances constituted partial differential equations, which were solved through Crank-Nicolson implicit finite differences method. The numerical methods were coded in Matlab 7.2 (Mathworks, Natick, MA). The developed mathematical model allows predict the temperature and moisture evolution through the combined dehydration process.Mathematical subject classification: Primary: 06B10; Secondary: 06D05.

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Section: Microwave Heatingmentioning

confidence: 99%

Numerical solution of coupled mass and energy balances during osmotic microwave dehydration

Arballo¹,

Campañone²,

Mascheroni³

2012

Comput. Appl. Math.

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“…Ayappa et al [2] deduced the minimum value of the characteristic sample dimension to successfully apply the law for slabs; Oliveira and Franca [7] found that this value was higher for cylinders than for slabs. Finally, Romano et al [10] correctly applied Lambert's law considering the geometry of the sample, thus finding the same field of application for both the shapes and a power concentration along the central axis for a cylindrical domain, according with the experimental observations [9]. As regards fluids, there are fewer studies and the most are about batch processes [11] [12].…”

Section: Introductionmentioning

confidence: 99%

“…The energy equation is writ-ten as a conductive heat transfer with a generation term. The latter has been modeled by many authors, using two different approaches to evaluate the effects of the microwave distribution: by solving the Maxwell's equations [2] [6] [7] or by applying the Lambert's law [8] [9]. The Lambert's law is a simple power formulation that was believed to simulate temperature profiles for Cartesian geometries and for cylindrical geometries with high radius.…”

Section: Introductionmentioning

confidence: 99%

Microwave Heating of Liquid Foods

Romano¹,

Apicella²

2015

ENG

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“…For instance, orientation of electrodes, distance between the electrodes, geometry of the electrodes, length of the electrodes, spatial orientation of the egg between the electrodes and rotation of egg are few parameters that affects the uniform heating of eggs in RF heating system. With the optimized parameters FEM has been used to aid in the designing of the RF applicator with the desired parameters to render uniform heating [17]. Experimental verification of the optimized parameters is done subsequently with computer controlled parallel plate RF wave applicator (27.12 MHz) using an artificial glass eggs filled with egg white.…”

Section: Introductionmentioning

confidence: 99%

“…As practical ways of determining the temperature distribution within a shell egg would be challenging and tedious, research for alternative ways of determining it is mandatory to design a good heating process for shell eggs. Recently, computer simulation studies have gained increased attention as they are increasingly used in studies to predict temperature distribution within biological medium in heating or cooking process [8][9][10][11][12][13][14][15][16][17][18][19]. For instance, Watanabe et al have used computer simulation studies to predict the temperature distribution in frozen tuna when heated in commercial microwave oven [16].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Radiofrequency Heating of in-Shell Eggs Through Finite Element Modeling and Experimental Trials

Dev¹,

Kannan²,

Gariépy³

et al. 2012

PIER B

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Abstract-Considering Radio Frequency (RF) heating as a viable alternative for the in-shell heating of eggs, Finite Element Modeling and simulation of RF heating of in-shell eggs at 27.12 MHz were carried out to assess the feasibility and heating uniformity of the process. According to the recommendations of USDA-FSIS for the pasteurization of eggs, egg white must be heated up to 57.5 • C, and the egg yolk has to be heated up to 61.1 • C for 2 min. The objective of the simulation was to determine the location of hot and cold spots generated due to non-uniform heating. A parallel plate setup for Radio Frequency heating was simulated for different electric field strength levels and orientations of the egg (long axis parallel and long axis perpendicular to the plates). The simulation results were experimentally verified and the simulation procedure was validated using a laboratory parallel plate RF setup. A coaxial cavity design was simulated with a similar approach. Results indicated that both the parallel and coaxial cavity designs were suitable for in-shell pasteurization of eggs provided that the eggs were rotated to maintain the uniformity in heating. After the simulation of RF heating process, the process optimization was carried out to determine the most effective procedure for the process. The varying parameters obtained by using different modeling techniques for radiofrequency heating of in-shell eggs, were optimized using MATLAB. Laboratory scale experimental trials were conducted to test the validity and effectiveness of the optimized parameters. The optimal parameters set forth were found to be more efficient in terms of heating time and uniformity.

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Finite element modeling of heat and mass transfer in food materials during microwave heating — Model development and validation

Cited by 126 publications

References 5 publications

Numerical solution of coupled mass and energy balances during osmotic microwave dehydration

Numerical solution of coupled mass and energy balances during osmotic microwave dehydration

Microwave Heating of Liquid Foods

Optimization of Radiofrequency Heating of in-Shell Eggs Through Finite Element Modeling and Experimental Trials

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