Computation of airflow effects on heat and mass transfer in a microwave oven

Coupled electromagnetic and heat transfer model for microwave heating in domestic ovens

“…To make this assumption valid, we turned off the air going inside the cavity, which ensured that natural convection is taking place at the airmaterial interface. If the air flow goes into the cavity, then the simple convective heat transfer boundary is not valid on the entire air-object interface as the surfaces in front of the air will have higher heat transfer coefficient than the surfaces opposite to it (Verboven et al, 2003).…”

Pulsating flow and convective heat transfer in a cavity with inlet and outlet sections

“…In this paper, the authors gave indications regarding the most efficient configuration from the heat transfer point of view. A practical application of the study of forced convection in a rectangular cavity has been presented by Verboven et al [13] where they study the airflow and heat transfer inside a microwave oven and their influence on the quality of the cooked material. Finally, it is to be noted that heat transfer inside a cavity has also been studied in the context of heating/cooling of a near critical fluid [14] and in connection to the use of acoustic waves to enhance thermal effects [15,16].…”

Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology

“…However, the model considered neither the direction of heat and flow to the product, nor the dynamic change of oven load during continuous baking. To deal with the complexity of heat distribution, product geometry and oven configuration, computational fluid dynamics (CFD) modeling technique has been used to study heat and mass transfer in an oven chamber (Fuhrmann et al, 1984;Carvalho & Mertins, 1991;Velthuis et al, 1993;De Vries et al, 1995;Noel et al, 1998;Verboven et al, 2003;Therdthai et al, 2003). CFD is a numerical technique for solving partial differential equations.…”

“…However, the mass transfer coefficient was still not high enough to rapidly remove the significant moisture accumulation. Therefore higher forced airflow velocity should be applied at the optimal area to increase the surface transfer coefficients (Verboven et al, 2003). When mass transfer coefficient was high enough to significantly reduce the water content on the surface, color and flavor development could be enhanced at the same time as texture improvement.…”

“…In addition, a short baking time might cause an incomplete starch gelatinization and flavor development (Sumnu, 2001). Therefore, Verboven et al (2003) tried to modify a traditional microwave oven by combining it with natural and forced convection regimes. According to a CFD simulation, it was found that the mass transfer coefficient and the uniformity of heat transfer coefficient at the food surface could be significantly increased, when air inlets and outlets were placed optimally as well as different types of fan were applied.…”