Comparison of Thawing Performance of Cycled and Inverter Microwave Heating

The computerized simulation of the electromagnetism and thermal defrosting were developed and validated to compare and understand the behavior of two heating processes (inverter and cyclic). Food exposure was simulated in a microwave oven cavity (2.45 GHz) using a computational model. The simulated...

Full description

Bibliographic Details
Main Author:	Vargas A., Nathaly B.
Other Authors:	Maldonado, Luis
Format:	Tesis
Language:	Inglés
Published:	Zamorano: Escuela Agrícola Panamericana, 2019. 2019
Subjects:	Absorbed power Electromagnetic waves Mashed potatoes Non-uniform Simulation modeling Desuniforme Modelo de simulación Ondas electromagnéticas Poder absorbido Puré de papas
Online Access:	https://bdigital.zamorano.edu/handle/11036/6515

id	ZAMORANO6515
record_format	dspace
spelling	ZAMORANO65152023-03-24T15:03:17Z Comparison of Thawing Performance of Cycled and Inverter Microwave Heating Vargas A., Nathaly B. Maldonado, Luis Chen, Jiajia Valladares, Blanca Absorbed power Electromagnetic waves Mashed potatoes Non-uniform Simulation modeling Desuniforme Modelo de simulación Ondas electromagnéticas Poder absorbido Puré de papas The computerized simulation of the electromagnetism and thermal defrosting were developed and validated to compare and understand the behavior of two heating processes (inverter and cyclic). Food exposure was simulated in a microwave oven cavity (2.45 GHz) using a computational model. The simulated rotational model of mashed potatoes was developed using a coding in COMSOL-MATLAB. The hot and cold spot patterns of the simulated temperature profile matched with the real ones. The heating of the mashed potatoes was not uniform in the product and the highest temperatures were observed at the edges (~ 90-95 °C). The center of the product reached temperatures of 20 °C. To compare traditional heating process, the cycling and the newest inverter, considered the shape and size of containers with mashed potatoes. The initial product temperature was -10 °C and thawed by microwave exposure for 6 minutes. The heating of the inverter did not produce differences in the absorption temperature of the mashed potatoes. The shapes and size of food are factors that affect the uniformity of heating. The small trays allowed the mash to reach an average temperature of 32 °C at 6 minutes of exposure. The round (small) and rectangular (large) vessel, allowed to reach an average temperature of 20 and 16 °C, respectively. Both types of heating presented a similar thermal non-uniformity, for the heating of mashed potatoes. 2019-11-26T04:19:09Z 2019-11-26T04:19:09Z 2019 Thesis https://bdigital.zamorano.edu/handle/11036/6515 eng 26 p. Copyright Escuela Agrícola Panamericana, Zamorano, 2019 http://creativecommons.org/licenses/by-nc-nd/3.0/es openAccess application/pdf application/pdf Zamorano Zamorano: Escuela Agrícola Panamericana, 2019.
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	Absorbed power Electromagnetic waves Mashed potatoes Non-uniform Simulation modeling Desuniforme Modelo de simulación Ondas electromagnéticas Poder absorbido Puré de papas
spellingShingle	Absorbed power Electromagnetic waves Mashed potatoes Non-uniform Simulation modeling Desuniforme Modelo de simulación Ondas electromagnéticas Poder absorbido Puré de papas Vargas A., Nathaly B. Comparison of Thawing Performance of Cycled and Inverter Microwave Heating
description	The computerized simulation of the electromagnetism and thermal defrosting were developed and validated to compare and understand the behavior of two heating processes (inverter and cyclic). Food exposure was simulated in a microwave oven cavity (2.45 GHz) using a computational model. The simulated rotational model of mashed potatoes was developed using a coding in COMSOL-MATLAB. The hot and cold spot patterns of the simulated temperature profile matched with the real ones. The heating of the mashed potatoes was not uniform in the product and the highest temperatures were observed at the edges (~ 90-95 °C). The center of the product reached temperatures of 20 °C. To compare traditional heating process, the cycling and the newest inverter, considered the shape and size of containers with mashed potatoes. The initial product temperature was -10 °C and thawed by microwave exposure for 6 minutes. The heating of the inverter did not produce differences in the absorption temperature of the mashed potatoes. The shapes and size of food are factors that affect the uniformity of heating. The small trays allowed the mash to reach an average temperature of 32 °C at 6 minutes of exposure. The round (small) and rectangular (large) vessel, allowed to reach an average temperature of 20 and 16 °C, respectively. Both types of heating presented a similar thermal non-uniformity, for the heating of mashed potatoes.
author2	Maldonado, Luis
author_facet	Maldonado, Luis Vargas A., Nathaly B.
format	Tesis
author	Vargas A., Nathaly B.
author_sort	Vargas A., Nathaly B.
title	Comparison of Thawing Performance of Cycled and Inverter Microwave Heating
title_short	Comparison of Thawing Performance of Cycled and Inverter Microwave Heating
title_full	Comparison of Thawing Performance of Cycled and Inverter Microwave Heating
title_fullStr	Comparison of Thawing Performance of Cycled and Inverter Microwave Heating
title_full_unstemmed	Comparison of Thawing Performance of Cycled and Inverter Microwave Heating
title_sort	comparison of thawing performance of cycled and inverter microwave heating
publisher	Zamorano: Escuela Agrícola Panamericana, 2019.
publishDate	2019
url	https://bdigital.zamorano.edu/handle/11036/6515
work_keys_str_mv	AT vargasanathalyb comparisonofthawingperformanceofcycledandinvertermicrowaveheating
_version_	1808119238161858560

Comparison of Thawing Performance of Cycled and Inverter Microwave Heating

Similar Items