NUMERICAL APPROACHES FOR MICROWAVE TEMPERING AND THAWING; INFLUENCE OF THE SAMPLE DIMENSIONS
Numerical simulations of the thawing of a methylcellulose gel are compared to experimental investigations. The process consists in submitting a piece of material to a monochromatic wave (fundamental mode TE10, frequency of 2.45 GHz). A finite element method is used to design a 2D heat transfer model. Thermophysical and dielectric properties of the product are time dependant. The microwave power generation is calculated according to two approaches: from Maxwell’s equations or from the Lambert’s law approach. The results show that only the Maxwells equations approach is able to predict the temperature evolution. According to the sample dimensions (1 to 5 cm), thawing may begin from the unexposed face or from both faces. Moreover the electromagnetic field is drastically modified inside the product during the thawing. This numerical study gives a comprehensive overview of the physical phenomena occurring during the microwave thawing and helps the food industries to select optimal thawing strategies.
S.CURET O.ROUAUD L.BOILLEREAUX
Nantes Atlantique Université GEPEA, UMR CNRS 6144, ENITIAA,la Géraudière, 44322 Nantes cedex 3, France
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）