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Development of Interactive Computational Model of Temperature and Moisture Distributions of Microwaved Foods
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Paper number 036190, 2003 ASAE Annual Meeting . (doi: 10.13031/2013.14155) @2003
Authors: Soojin Jun, V. M. Puri
Keywords: Microwave, computational model, temperature, moisture distribution, statistical model, temperature-time chart
A previously developed and validated model to predict temperature and moisture distributions in microwaved foods of different sizes and shapes using the finite element method (FEM) was restructured to perform computations in an interactive mode. The improved functionality permitted real time visualization of temperature and moisture distributions of microwaved foods. A statistical model and temperature-time chart developed as quick and effective microwave heating analysis for practical use were verified by comparing with temperature distribution obtained from the FEM model with minimum R2-values of 0.95. However, due to the small changes in moisture occurring during the specified heating period, conditions for moisture redistribution were not developed.(Download PDF) (Export to EndNotes)