Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp

Foods

Érica S. Siguemoto¹  Jorge A. W. Gut¹  Georgios Dimitrakis²  Lionel Boillereaux³  Sebastien Curet³ 

[1] Department of Chemical Engineering, Escola Politécnica, University of São Paulo, 05508-080 São Paulo, Brazil;Department of Chemical and Environmental Engineering, University of Nottingham, Nottingham NG7 2RD, UK;GEPEA, UMR CNRS 6144, Oniris, Université de Nantes, F-44000 Nantes, France;

关键词: microwave;    single-mode;    modelling;    heating uniformity;    shrimp;   

DOI  :  10.3390/foods10081903

来源: DOAJ

【 摘 要 】

Non-uniform temperature distribution within solid food is a major problem associated with microwave heating, which limits industrial applications. Therefore, an experimentally validated 3D model was proposed to study the effect of microwave applicator geometry on the electromagnetic field distribution and heating pattern of shrimp under different processing conditions. Simulation results were compared with physical experiments, in which a cooked peeled shrimp sample was heated using two different laboratory-scale microwave applicators (rectangular and cylindrical cavities). For the rectangular applicator, the temperature distribution within the shrimp, when examined in cross-section, was more homogeneous compared to that of the cylindrical applicator. The results showed the influence of the complex shape of the food on the temperature distribution during microwave heating, as well as of process parameters (input power and geometry cavity). Moreover, this modelling method could provide a better understanding of the microwave heating process and assist manufacturing companies to evaluate a suitable microwave applicator according to their specific purpose.

【 授权许可】

Unknown