Polytechnic University of Valencia Congress, Ampere 2019

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ENHANCED MICROWAVE ASSISTED PROCESSING OF 2D CYLINDRICAL POROUS FOOD DIELECTRIC
Sushma Kumari, Sujoy Kumar Samanta, Kush Patel

Last modified: 11-10-2019

Abstract


The exigencies of a swift, qualitative and economical procedure for the food industry was addressed by the microwave assisted processing such as heating, drying, thawing, etc1. A food material in itself is a complex sample with multiple components and varying dielectric properties which makes its mathematical modeling arduous. The most realistic approach is to consider the food as a porous dielectric which basically consists of a continuous phase and one or more dispersed phases2. The porous dielectrics considered for this study is meat as the continuous phase and oil, water or air as dispersed phase. A theoretical analysis has been performed to study the thermal effects on the 2D cylindrical porous food dielectrics subjected to microwave irradiation. The analysis comprises of different porosity conditions (Φ = 0.1, 0.25 and 0.4), different initial intensities (I0 = 1 and 1.5 Wcm-2) and different dispersed phases. Galerkin finite element analysis has been used to solve electric field and energy balance equations with suitable boundary conditions.

Keywords


Microwave, porous food, optimal heating, average power absorption

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