A Mathematical Model For Predicting The Temperature Profiles During Microwave Heating Of Cylindrical Foods
Abstract
An analytical equation for uniform, normal surface microwave power for cylindrical objects has been proposed. The surface microwave power for cylindrical objects undergoing unidirectional energy transfer was a function of average power absorbed, dimensions of the cylinder and the attenuation constant. A finite difference model has been developed to predict the temperature profiles. The numerical model has been tested against well-known analytical solutions and excellent agreement was observed. This model has been used to simulate literature temperature profiles. Satisfactory agreements were obtained for the interior points. However, the predicted surface temperatures were higher than the experimental temperatures. It is believed that the proposed expression for the surface power may be used to check the uniformity and normalcy of the surface microwave
Keywords
References
- Ayappa, K.G., Davis, H.T., Crapiste, G., Davis, E.A., & Gordon, J. Microwave heating: An evaluation of power formulations. Chemical Engineering Science, 46(1991), 1005- 1016.
- Datta, A.K., Sumnu, G., Raghavan, G.S.V. Dielectric properties of foods. In Engineering Properties of Foods. Rao, M. A., Rizvi, S. S. H., Datta, A. K. Eds. (CRC Press, Boca Raton, FL), p. 506,2005.
- Lin, Y.E., Anantheswaran, R.C. & Puri, V.M. Finite element analysis of microwave heating of solid foods.Journal of Food Engineering, 25 (1995), 85- 112.
- Campanone, L.A., & Zaritzky, N.E., Mathematical analysis of microwave heating process.Journal of Food Engineering, 69 (2005), 359- 368.
- Padua, G.W. Microwave heating of agar gels containing sucrose.Journal of Food Science, 58 (1993), 1426- 1428.
- Yang, H.W., & Gunasekeran, S. Temperature profiles in a cylindrical model food during pulsed microwave heating. Journal of Food Science, 66 (2001), 998- 1004.
- Yang, H.W., & Gunasekeran, S. Comparison of temperature distribution in model food cylinders based on Maxwell’s equations and Lambert’s law during pulsed microwave heating. Journal of Food Engineering, 64 (2004), 445- 453.
- Erbay, Z., & Icier, F. Thin layer drying behaviors of olive leaves (Olea europaea L.). Journal of Food Process Engineering, 33 (2010), 287-308.
Abstract
References
- Ayappa, K.G., Davis, H.T., Crapiste, G., Davis, E.A., & Gordon, J. Microwave heating: An evaluation of power formulations. Chemical Engineering Science, 46(1991), 1005- 1016.
- Datta, A.K., Sumnu, G., Raghavan, G.S.V. Dielectric properties of foods. In Engineering Properties of Foods. Rao, M. A., Rizvi, S. S. H., Datta, A. K. Eds. (CRC Press, Boca Raton, FL), p. 506,2005.
- Lin, Y.E., Anantheswaran, R.C. & Puri, V.M. Finite element analysis of microwave heating of solid foods.Journal of Food Engineering, 25 (1995), 85- 112.
- Campanone, L.A., & Zaritzky, N.E., Mathematical analysis of microwave heating process.Journal of Food Engineering, 69 (2005), 359- 368.
- Padua, G.W. Microwave heating of agar gels containing sucrose.Journal of Food Science, 58 (1993), 1426- 1428.
- Yang, H.W., & Gunasekeran, S. Temperature profiles in a cylindrical model food during pulsed microwave heating. Journal of Food Science, 66 (2001), 998- 1004.
- Yang, H.W., & Gunasekeran, S. Comparison of temperature distribution in model food cylinders based on Maxwell’s equations and Lambert’s law during pulsed microwave heating. Journal of Food Engineering, 64 (2004), 445- 453.
- Erbay, Z., & Icier, F. Thin layer drying behaviors of olive leaves (Olea europaea L.). Journal of Food Process Engineering, 33 (2010), 287-308.
Details
| Primary Language | English |
|---|---|
| Journal Section | Research Article |
| Authors | |
| Publication Date | January 1, 2011 |
| Published in Issue | Year 2011 Volume: 2 Issue: 12 |