Abstract
A mathematical model has been formulated to describe the heat transfer in liquid foods flowing in circular ducts, subjected to microwave irradiations. Three types of liquids with different rheological behavior are considered: skim milk (Newtonian), apple sauce and tomato sauce as non-New-tonian fluids. Each one can flow with different velocities but always in laminar way. The temperature profiles have been obtained solving the transient momentum and heat equations by numerical resolution using the Finite Element Method. The generation term due to the microwave heating has been evaluated according to Lambert’s law. Dielectric properties are considered to be temperature dependent.
Highlights
Microwave heating has been utilized since the 1940s [1] in different fields such as polymer and ceramics industries [2] [3] and medicine [4] [5]
Microwave heating of three liquid foods moving in a cylindrical duct with a laminar flow has been analyzed
The analysis has been achieved with the Finite Element Method solving the mathematical model with Comsol®3.5
Summary
Microwave heating has been utilized since the 1940s [1] in different fields such as polymer and ceramics industries [2] [3] and medicine [4] [5]. Electromagnetic field polarizes the molecules of dielectric materials and creates dipole moments that cause these molecules to rotate. Due to intrinsic heat generation capability, microwave heating can provide prompt rise of temperature within the low thermal conductive products, especially in food items. This technique is blamed for uneven heating since the food product processed with microwaves shows alternate hot and cold spots. This is primarily caused by the non-uniform distribution of microwave energy in the foodstuff, due to factors such as dielectric loss, penetration depth, thickness, shape and size of the sample
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