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 language||English (US)|
|Number of pages||6|
|Journal||Applied Engineering in Agriculture|
|State||Published - Sep 1 2004|
All Science Journal Classification (ASJC) codes