A comparison of models and methods for simulating the microwave heating of moist foodstuffs

Christopher J Budd, A D C Hill

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

We study the problem of heating a one-dimensional approximation to a slab-sided moist foodstuff in a microwave oven, allowing for a phase change and drying. We initially investigate the accuracy of the Lambert law of exponential decay of the applied electric field into the foodstuff and derive an approximation for the field comprising the exponential decay term and an oscillatory component. We then show that the temperature of the foodstuff is given, to a good approximation, by only considering the heating effects of the exponentially decaying field. We then study the effects of drying. This process changes the dielectric properties of the material, which leads to changes in the field. However, these lead to smaller changes in the moisture content. A fast and accurate numerical method is derived which relies on smoothing the phase transition.
Original languageEnglish
Pages (from-to)807-817
Number of pages11
JournalInternational Journal of Heat and Mass Transfer
Volume54
Issue number4
DOIs
Publication statusPublished - 31 Jan 2011

Fingerprint

Microwave heating
Drying
Microwave ovens
Heating
microwaves
drying
heating
approximation
Dielectric properties
Bouguer law
Numerical methods
Moisture
Phase transitions
ovens
Electric fields
decay
smoothing
moisture content
dielectric properties
slabs

Keywords

  • Lambert law
  • foodstuff
  • smoothed enthalpy method
  • microwave heating

Cite this

A comparison of models and methods for simulating the microwave heating of moist foodstuffs. / Budd, Christopher J; Hill, A D C.

In: International Journal of Heat and Mass Transfer, Vol. 54, No. 4, 31.01.2011, p. 807-817.

Research output: Contribution to journalArticle

@article{8d3f47b2774647daaa2f0a25889e63f6,
title = "A comparison of models and methods for simulating the microwave heating of moist foodstuffs",
abstract = "We study the problem of heating a one-dimensional approximation to a slab-sided moist foodstuff in a microwave oven, allowing for a phase change and drying. We initially investigate the accuracy of the Lambert law of exponential decay of the applied electric field into the foodstuff and derive an approximation for the field comprising the exponential decay term and an oscillatory component. We then show that the temperature of the foodstuff is given, to a good approximation, by only considering the heating effects of the exponentially decaying field. We then study the effects of drying. This process changes the dielectric properties of the material, which leads to changes in the field. However, these lead to smaller changes in the moisture content. A fast and accurate numerical method is derived which relies on smoothing the phase transition.",
keywords = "Lambert law, foodstuff, smoothed enthalpy method, microwave heating",
author = "Budd, {Christopher J} and Hill, {A D C}",
year = "2011",
month = "1",
day = "31",
doi = "10.1016/j.ijheatmasstransfer.2010.10.022",
language = "English",
volume = "54",
pages = "807--817",
journal = "International Journal of Heat and Mass Transfer",
issn = "0017-9310",
publisher = "Elsevier",
number = "4",

}

TY - JOUR

T1 - A comparison of models and methods for simulating the microwave heating of moist foodstuffs

AU - Budd, Christopher J

AU - Hill, A D C

PY - 2011/1/31

Y1 - 2011/1/31

N2 - We study the problem of heating a one-dimensional approximation to a slab-sided moist foodstuff in a microwave oven, allowing for a phase change and drying. We initially investigate the accuracy of the Lambert law of exponential decay of the applied electric field into the foodstuff and derive an approximation for the field comprising the exponential decay term and an oscillatory component. We then show that the temperature of the foodstuff is given, to a good approximation, by only considering the heating effects of the exponentially decaying field. We then study the effects of drying. This process changes the dielectric properties of the material, which leads to changes in the field. However, these lead to smaller changes in the moisture content. A fast and accurate numerical method is derived which relies on smoothing the phase transition.

AB - We study the problem of heating a one-dimensional approximation to a slab-sided moist foodstuff in a microwave oven, allowing for a phase change and drying. We initially investigate the accuracy of the Lambert law of exponential decay of the applied electric field into the foodstuff and derive an approximation for the field comprising the exponential decay term and an oscillatory component. We then show that the temperature of the foodstuff is given, to a good approximation, by only considering the heating effects of the exponentially decaying field. We then study the effects of drying. This process changes the dielectric properties of the material, which leads to changes in the field. However, these lead to smaller changes in the moisture content. A fast and accurate numerical method is derived which relies on smoothing the phase transition.

KW - Lambert law

KW - foodstuff

KW - smoothed enthalpy method

KW - microwave heating

UR - http://www.scopus.com/inward/record.url?scp=78649975290&partnerID=8YFLogxK

UR - http://dx.doi.org/10.1016/j.ijheatmasstransfer.2010.10.022

U2 - 10.1016/j.ijheatmasstransfer.2010.10.022

DO - 10.1016/j.ijheatmasstransfer.2010.10.022

M3 - Article

VL - 54

SP - 807

EP - 817

JO - International Journal of Heat and Mass Transfer

JF - International Journal of Heat and Mass Transfer

SN - 0017-9310

IS - 4

ER -