Heat and Mass Transport during Microwave Heating of Mashed Potato in Domestic Oven—Model Development, Validation, and Sensitivity Analysis

Chen, Jiajia; Pitchai, Krishnamoorthy; Birla, Sohan; Negahban, Mehrdad; Jones, David D.; Subbiah, Jeyamkondan

doi:10.1111/1750-3841.12636

Cited by 59 publications

(39 citation statements)

References 31 publications

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“…The governing equations of Maxwell's equations, mass conservation equations, phase change of evaporation, and energy conservation equations were applied in this model as described by Chen and others (). Chen and others () developed a multiphase porous media model for a homogeneous fresh mashed potato. The model was extended to incorporate the heterogeneity of food and phase change of melting.…”

Section: Model Developmentmentioning

confidence: 99%

“…Affinity of porous matrix of food to water vapor was ignored and therefore vapor pressure ( p v,eq ) was calculated based on the ideal gas law ( p v = C v RT ). The equilibrium vapor pressure ( p v,eq ) was calculated in the model based on the relationship of saturated vapor pressure ( p sat ) with the temperature ( T ) and moisture content as reported in Chen and others ().where K is a rate constant of evaporation in s −1 , p v, eq is the equilibrium water vapor pressure in Pa, p v is the vapor pressure in Pa, C v is concentration of vapor in mol/m 3 , R is the ideal gas constant (8.314 J/K/mol), and T is the temperature in K.…”

Section: Model Developmentmentioning

confidence: 99%

“…Chen and others () considered a constant density for the homogeneous mashed potato. However, the density changes when moisture evaporates.…”

Section: Model Developmentmentioning

confidence: 99%

“…Chen and others () used constant specific heat capacity for solids (dry matter), water, vapor, and air and then estimated the effective specific heat capacity based on mass fractions in each finite element for heating of homogeneous mashed potato. Mass transfer calculations changed mass fraction of water and water vapor at each time step.…”

Section: Model Developmentmentioning

confidence: 99%

“…However, most of these models only considered 2‐D problems. In our earlier work, we developed a 3‐D multiphase porous media model for a fresh homogeneous mashed potato (Chen and others ). However, a 3‐D multiphase porous media microwave heating models for a frozen heterogeneous food has not been reported.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable

Pitchai

Chen

Birla

et al. 2015

Journal of Food Science

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A 3-dimensional (3-D) multiphysics model was developed to understand the microwave heating process of a real heterogeneous food, multilayered frozen lasagna. Near-perfect 3-D geometries of food package and microwave oven were used. A multiphase porous media model combining the electromagnetic heat source with heat and mass transfer, and incorporating phase change of melting and evaporation was included in finite element model. Discrete rotation of food on the turntable was incorporated. The model simulated for 6 min of microwave cooking of a 450 g frozen lasagna kept at the center of the rotating turntable in a 1200 W domestic oven. Temperature-dependent dielectric and thermal properties of lasagna ingredients were measured and provided as inputs to the model. Simulated temperature profiles were compared with experimental temperature profiles obtained using a thermal imaging camera and fiber-optic sensors. The total moisture loss in lasagna was predicted and compared with the experimental moisture loss during cooking. The simulated spatial temperature patterns predicted at the top layer was in good agreement with the corresponding patterns observed in thermal images. Predicted point temperature profiles at 6 different locations within the meal were compared with experimental temperature profiles and root mean square error (RMSE) values ranged from 6.6 to 20.0 °C. The predicted total moisture loss matched well with an RMSE value of 0.54 g. Different layers of food components showed considerably different heating performance. Food product developers can use this model for designing food products by understanding the effect of thickness and order of each layer, and material properties of each layer, and packaging shape on cooking performance.

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Section: Model Developmentmentioning

confidence: 99%

Section: Model Developmentmentioning

confidence: 99%

“…Chen and others () considered a constant density for the homogeneous mashed potato. However, the density changes when moisture evaporates.…”

Section: Model Developmentmentioning

confidence: 99%

Section: Model Developmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable

Pitchai

Chen

Birla

et al. 2015

Journal of Food Science

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A demonstration of athermal effects of continuous microwave irradiation on the growth and antibiotic sensitivity ofPseudomonas aeruginosaPAO1

Nakouti

Hobbs

Teethaisong

et al. 2016

Biotechnology Progress

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Stress, caused by exposure to microwaves (2.45 GHz) at constant temperature (37 ± 0.5°C), alters the growth profile of Pseudomonas aeruginosa PAO1. In the absence of microwave treatment a simple, highly reproducible growth curve was observed over 24 h or more. Microwave treatment caused no reduction in growth during the first 6 h, but at a later stage (>12 h) the growth was markedly different to the controls. Secondary growth, typical of the presence of persisters clearly became apparent, as judged by both the dissolved oxygen and the cell density profiles. These treated cells showed distinct morphological changes, but on regrowth these cells reverted to normal. The microwave induced persisters were subject to antibiotic challenge (tobramycin) and showed increased sensitivity when compared to the unstressed planktonic cells. This is in marked contrast to antibiotic induced persisters which show increased resistance. This provides evidence for both a nonthermal effect of microwaves and a previously undescribed route to a novel form of antibiotic susceptible persister cells. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 33:37-44, 2017.

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Safety and Thermal Analysis of CO2 Injection Pipeline During Electromagnetic Induction Heating

Song,

Li,

Wang

et al. 2024

Springer Series in Geomechanics and Geoengineering

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Heat and Mass Transport during Microwave Heating of Mashed Potato in Domestic Oven—Model Development, Validation, and Sensitivity Analysis

Cited by 59 publications

References 31 publications

Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable

Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable

A demonstration of athermal effects of continuous microwave irradiation on the growth and antibiotic sensitivity ofPseudomonas aeruginosaPAO1

Safety and Thermal Analysis of CO2 Injection Pipeline During Electromagnetic Induction Heating

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