Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave field

Abstract

To reveal the application potential of microwave heating in the thermal processing of crayfish, this work explored the electromagnetic properties of different parts of crayfish and the patterns of temperature and moisture responses in crayfish during microwave heating. The results of electromagnetic analysis demonstrated that the electromagnetic properties of different parts of crayfish were different, and the tail had higher dielectric properties and reflective loss than other parts, but the maximum thickness of each part of crayfish was almost within their heating depth of microwave. The visual imaging and numerical simulation of temperature and moisture responses showed there were nonuniform temperature and moisture distributions in crayfish during microwave heating. The crayfish tail was selectively heated and rapidly cooked, but its moisture loss was far less than the mass loss of whole crayfish. Furthermore, the immobilized water in crayfish tail meat was continuously converted to free water, while the bound water was relatively stable during microwave heating. This work provided the theoretical references for the assumption that cooking the crayfish by microwave to overcome the shortcomings of boiling.Practical Application: In this work, we innovatively applied microwave heating to the heat processing of crayfish, and analyzed the electromagnetic properties of different parts in crayfish and explored its temperature and moisture responses under microwave field. Although this is a basic research, which provided some theoretical references for the assumption that microwave heating of crayfish (Procambarus clarkia) may be a clean and efficient means of overcoming the shortcomings associated with boiling. In particular, the simulation model of crayfish was established according to its real size and shape, which provided an option for the prediction of temperature response of crayfish in the microwave field.

Heat transfer analysis during hydrothermal treatment of mango

“…The initial temperature, convective coefficient, and water temperature (46 • C) were input. Elements were selected from the tetrahedral thermal solid family of ANSYS with 10 nodes, for peel and pulp (Fan et al, 2021). The heat transfer simulation was run for 5400 s and the time step size was 60 s. The validation of simulation during hydrothermal heating of mango was performed by contrasting temperature histories obtained with the finite element solutions to experimental data.…”

Complex organic acids treatment on crayfish (Procambarus clarkii): the relationship between myofibrillar protein structure and meat quality

“…The crayfish ( Procambarus clarkii ) has received considerable attention from consumers in China for its smooth taste and high nutritional value (Fan et al ., 2021). The total production of crayfish in inland China had reached approximately sixty‐six million tonnes in 2014 (Lan et al ., 2016; Shao et al ., 2018).…”