Finite Element Method for Simulation of Frozen Potato Tempering in Microwave and Microwave Infrared Oven
Potato Research, cilt.66, sa.4, ss.981-998, 2023 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 66 Sayı: 4
- Basım Tarihi: 2023
- Doi Numarası: 10.1007/s11540-022-09609-1
- Dergi Adı: Potato Research
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
- Sayfa Sayıları: ss.981-998
- Anahtar Kelimeler: Infrared, Maxwell Law, Microwave, Modeling
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
Heat transfer equations solved by the finite element method can be used to understand how foods’ temperature changes during tempering. In this paper, the transient temperature change of frozen potato puree tempered in microwave and microwave infrared combination oven was simulated by the finite element method, separately. Maxwell equations were used to calculate the microwave power. Thermal and dielectric properties varied with temperature. Experimental temperature data obtained from the data of the same oven in a previous study for different positions of potato puree were used to validate the simulations developed for different microwave (30, 40, and 50%) and microwave (30, 40, and 50%)-infrared power (10%) combinations. The alteration of temperature according to position in the frozen mashed potato sample was simulated. Port input power for microwave heating by time was obtained. Average root mean square error (RMSE) between literature experimental temperature data and the simulation model was in good agreement with 0.76 °C for microwave and 0.90 °C for microwave and infrared combinations. Microwave and infrared powers’ effects on the rate of heat transfer of potato puree were also studied.