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

Siguemoto, Érica Sayuri; Gut, Jorge Andrey Wilhelms; Dimitrakis, Georgios; Curet, Sébastien; Boillereaux, Lionel

doi:10.3390/foods10081903

Cited by 3 publications

(6 citation statements)

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“…To develop the electromagnetic model and assess the heat- and mass-transfer phenomena during microwave heating, some assumptions were made: Tylose and raw pâté were considered homogenous and isotropic [ 10 ]. The samples had homogenous initial temperatures [ 10 ]. The thermophysical and dielectric properties of Tylose ® were constant within the temperature range of the experiment [ 15 ].…”

Section: Modelingmentioning

confidence: 99%

“… Density was considered constant throughout the process [ 15 ]. The shrinkage of the samples was considered negligible throughout the process [ 10 ]. The bottom of the sample in contact with the PTFE support was considered thermally insulated.…”

Section: Modelingmentioning

confidence: 99%

“…The volumetric microwave absorbed power ( Q M ) due to dielectric losses within the medium is expressed by the following equation [ 4 , 10 , 18 ]:

where f is the frequency of the microwave propagation and P ab is the microwave absorbed power.…”

Section: Modelingmentioning

confidence: 99%

“…The predicted temperatures within the samples were validated by comparison to the experimental results by using the root-mean-square error ( RMSE ) from Pitchai et al [ 51 ] and Siguemoto et al [ 10 ].

where X 1 and X 2 are the values for analyzing the parameters of the compared data.…”

Section: Model Designmentioning

confidence: 99%

“…These could lead to undesirable hot-temperature spots that can be slightly reduced by the use of a mode stirrer or rotating plate [ 9 ]. In the case of a single-mode microwave cavity, the shape of the incident electric field is well-known and the materiel under investigation can be placed at the location where a maximum electromagnetic field intensity provides the best thermal processing performance [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

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The Development of a Digital Twin to Improve the Quality and Safety Issues of Cambodian Pâté: The Application of 915 MHz Microwave Cooking

Nget

Mith

Boué

et al. 2023

Foods

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Foodborne diseases are common in Cambodia and developing good food hygiene practices is a mandatory goal. Moreover, developing a low-carbon strategy and energy efficiency is also a priority. This study focuses on pâté cooking, a very common food product in Cambodia. In this paper, the authors chose to develop a digital twin dedicated to perfectly predict the temperature for cooking in a 915 MHz single-mode cavity, instead of using a classical and energy-consuming steaming method. The heating strategy is based on a ramp-up heating and a temperature-holding technique (with Tylose® as the model food and Cambodian pâté). The model developed with COMSOL® Multiphysics software can accurately predict both local temperatures and global moisture losses within the pâté sample (RMSE values of 2.83 and 0.58, respectively). The moisture losses of Cambodian pâté at the end of the process was 28.5% d.b (dry basis) after a ramp-up heating activity ranging from 4 to 80 °C for 1880 s and a temperature-holding phase at 80 °C for 30 min. Overall, the accurate prediction of local temperatures within Cambodian pâté is mainly dependent on the external heat-transfer coefficient during the temperature-holding phase, and is specifically discussed in this study. A 3D model can be used, at present, as a digital twin to improve the temperature homogeneity of modulated microwave power inputs in the future.

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