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Title:

Microwave Cooking Modeling

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Microwave Cooking Modeling. Heat and moisture transport. Andriy ... Darcy's law for a flow in a porous medium. Porous medium. water. vapor. solid particle ... – PowerPoint PPT presentation

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Title: Microwave Cooking Modeling


1
Microwave Cooking Modeling
Heat and moisture transport Andriy
Rychahivskyy
2
Outline
  • What is a microwave?
  • Nature of microwave heating
  • Goals of the project
  • Model description
  • Results
  • Conclusions and recommendations

3
Scheme of a microwave oven
4
What is a microwave?
?
H
?
?
- electric field
H
- magnetic field
?
- wavelength (12.2 cm for 2.45 GHz)
5
Microwave cooking principle
  • Microwaves act on
  • 1) salt ions to accelerate them
  • 2) water molecules to rapidly
  • change their polar direction

6
Microwave cooking principle
  • Microwaves act on
  • 1) salt ions to accelerate them
  • 2) water molecules to rapidly
  • change their polar direction
  • Foods water content heats the food due to
    molecular friction

7
Goal of the project
  • Design a model of microwave cooking
  • predicting temperature and moisture
  • distribution within the food product

8
Phenomena to model
  • Electromagnetic wave distribution
  • Heat transport within the product
  • Mass (water and vapor) transport

9
Governing equations and laws
  • Maxwells equations
  • Energy balance equation
  • Water and vapor balance equations
  • Ideal gas law
  • Darcys law for a flow in a porous medium

10
Porous medium
11
Porous medium
12
Geometrical model
top
C MW cavity M food product G waveguide
bottom
13
Heat source
  • electromagnetic properties e, s (control how a
    material heats up)
  • e e i e
  • radial frequency ? 2p2.45 GHz

14
Heat source
Electric field intensity
15
Heat source
Electric field intensity
16
Heat source
Electric field intensity Heat source
17
Convection-diffusion equation
heat capacity (how much heat the
food holds) thermal conductivity (how fast
heat moves) latent heat (absorbed due to
evaporation) interface mass transfer rate
18
Boundary and initial conditions
thermal conductivity (how fast heat moves)
heat transfer coef. (thermal
resistance) latent heat (absorbed due to
evaporation)
19
One-dimensional model
with
at
at
20
Numerical results /without mass transport/

21
Numerical results /without mass transport/

22
Numerical results /general 1D model/

23
Interpretation of results
24
Conclusions
  • Electromagnetic source is constant
  • Heating-up of the product until 100oC develops
    linear in time
  • T at the boundary gtgt T in the kernel
  • Moisture loss occurs only in a boundary layer

25
Recommendations
  • Validate the results
  • Extend our implementation
  • Perform a parameter study
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