Development of interactive computational model of temperature and moisture distributions of microwaved foods

Soojin Jun, Virendra Puri

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

A previously developed and validated model to predict temperature and moisture distributions in microwaved foods of different sizes and regular shapes using the finite element method (FEM) was restructured to perform computations in an interactive mode. The improved functionality permits 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, correlations for moisture redistribution were not developed. The dimensionless parameters such as Fourier number, dimensionless length and height, and temperature fraction were employed for model development.

Original languageEnglish (US)
Pages (from-to)677-682
Number of pages6
JournalApplied Engineering in Agriculture
Volume20
Issue number5
StatePublished - Sep 1 2004

Fingerprint

Moisture
Food
Temperature
temperature
Heating
Finite element method
Microwave heating
microwave treatment
Statistical Models
Microwaves
Temperature distribution
statistical models
Visualization
heat
methodology

All Science Journal Classification (ASJC) codes

  • Engineering(all)

Cite this

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Development of interactive computational model of temperature and moisture distributions of microwaved foods. / Jun, Soojin; Puri, Virendra.

In: Applied Engineering in Agriculture, Vol. 20, No. 5, 01.09.2004, p. 677-682.

Research output: Contribution to journalArticle

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