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Campanone L.A.,National University of La Plata | Campanone L.A.,Cidca Research Center sarrollo En Criotecnologia Of Alimentos | Bava J.A.,National University of La Plata | Mascheroni R.H.,National University of La Plata | Mascheroni R.H.,Cidca Research Center sarrollo En Criotecnologia Of Alimentos
Applied Thermal Engineering | Year: 2014

Experimental and theoretical analyses of the controlled heating of foods were done. The purpose of this paper is to demonstrate the favorable effects of the use of the phenomenon of resonance to improve the uniformity of internal temperature profiles in foods during microwave heating. Particularly, the effect of the changing the phases of two opposite electric field excitations and their interaction with food samples was focused. With this aim, a 3D mathematical model was developed, by solving the energy transfer balance during the microwave heating process. It permits to analyze the resonance phenomena by predicting the electromagnetic energy distribution outside and its value inside the foods through the solution of Maxwell equations. The mathematical model was employed to simulate temperature data obtained from prototype. The numerical predictions allow strategically develop internal patterns of heating altering the phases of the incident waves, that enable achieve greater uniformity of the final temperature profiles. © 2014 Elsevier Ltd. All rights reserved.

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