title: Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable.
abstract: A 3-dimensional (3-D) multiphysics model was developed to understand the microwave heating process of a real heterogeneous food, multilayered frozen lasagna. Near-perfect 3-D geometries of food package and microwave oven were used. A multiphase porous media model combining the electromagnetic heat source with heat and mass transfer, and incorporating phase change of melting and evaporation was included in finite element model. Discrete rotation of food on the turntable was incorporated. The model simulated for 6 min of microwave cooking of a 450 g frozen lasagna kept at the center of the rotating turntable in a 1200 W domestic oven. Temperature-dependent dielectric and thermal properties of lasagna ingredients were measured and provided as inputs to the model. Simulated temperature profiles were compared with experimental temperature profiles obtained using a thermal imaging camera and fiber-optic sensors. The total moisture loss in lasagna was predicted and compared with the experimental moisture loss during cooking. The simulated spatial temperature patterns predicted at the top layer was in good agreement with the corresponding patterns observed in thermal images. Predicted point temperature profiles at 6 different locations within the meal were compared with experimental temperature profiles and root mean square error (RMSE) values ranged from 6.6 to 20.0 °C. The predicted total moisture loss matched well with an RMSE value of 0.54 g. Different layers of food components showed considerably different heating performance. Food product developers can use this model for designing food products by understanding the effect of thickness and order of each layer, and material properties of each layer, and packaging shape on cooking performance.
authors.affiliation: Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, NE, 68583, U.S.A.|Dept. of Biological Systems Engineering, Univ. of Nebraska-Lincoln, NE, 68583, U.S.A.
authors.forename: Krishnamoorthy
authors.initials: K
authors.lastname: Pitchai
authors.affiliation: Dept. of Biological Systems Engineering, Univ. of Nebraska-Lincoln, NE, 68583, U.S.A.
authors.forename: Jiajia
authors.initials: J
authors.lastname: Chen
authors.affiliation: ConAgra Foods, Inc, Omaha, NE, 68102, U.S.A.
authors.forename: Sohan
authors.initials: S
authors.lastname: Birla
authors.affiliation: Dept. of Biological Systems Engineering, Univ. of Nebraska-Lincoln, NE, 68583, U.S.A.
authors.forename: David
authors.initials: D
authors.lastname: Jones
authors.affiliation: ConAgra Foods, Inc, Omaha, NE, 68102, U.S.A.
authors.forename: Ric
authors.initials: R
authors.lastname: Gonzalez
authors.affiliation: Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, NE, 68583, U.S.A.|Dept. of Biological Systems Engineering, Univ. of Nebraska-Lincoln, NE, 68583, U.S.A.
authors.forename: Jeyamkondan
authors.initials: J
authors.lastname: Subbiah
mesh_terms: D003296:Cooking / Q000379:methods*; D005502:Food; D005615:Freezing; D006361:Heating; D006358:Hot Temperature; D006801:Humans; D062407:Meals; D008872:Microwaves; D008962:Models, Theoretical; D012399:Rotation; D014867:Water / Q000032:analysis
chemical_list: D014867:Water
keywords: computer simulation model; frozen lasagna; heat and mass transfer; microwave heating; multicomponent