Microwave Cooking Modeling Heat and moisture transport Andriy Rychahivskyy.

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Presentation transcript:

Microwave Cooking Modeling Heat and moisture transport Andriy Rychahivskyy

Outline What is a microwave? Nature of microwave heating Goals of the project Model description Results Conclusions and recommendations

Scheme of a microwave oven

 H ─electric field ─ electric field ─ magnetic field ─ wavelength (12.2 cm for 2.45 GHz)  H What is a microwave?

Microwave cooking principle Microwaves act on salt ions 1) salt ions to accelerate them; water molecules 2) water molecules to rapidly change their polar direction + + 

Microwave cooking principle Microwaves act on salt ions 1) salt ions to accelerate them; water molecules 2) water molecules to rapidly change their polar direction Food’s water content heats the food due to molecular “friction”

Goal of the project Design a model of microwave cooking predicting temperature and moisture distribution within the food product

Phenomena to model Electromagnetic wave distribution Heat transport within the product Mass (water and vapor) transport

Governing equations and laws Maxwell’s equations Energy balance equation Water and vapor balance equations Ideal gas law Darcy’s law for a flow in a porous medium

Porous medium water vapor solid particle

Porous medium water vapor solid particle

Geometrical model MW cavity C MW cavity food product M food product waveguide G waveguide top bottom

Heat source –electromagnetic properties: ε, σ –electromagnetic properties: ε, σ (control how a material heats up) ε = ε* + i ε** –radial frequency: ω = 2  *2.45 GHz

Heat source Electric field intensity

Heat source Electric field intensity

Heat source Electric field intensity Heat source

Convection-diffusion equation heat capacity : heat capacity : (how much heat the food holds) thermal conductivity: (how fast heat moves) latent heat: (absorbed due to evaporation) interface mass transfer rate:

Boundary and initial conditions thermal conductivity: (how fast heat moves) heat transfer coef.: (thermal resistance) latent heat: (absorbed due to evaporation)

One-dimensional model with at

Numerical results /without mass transport/

Numerical results /general 1D model/

Interpretation of results

Conclusions Electromagnetic source is constant Heating-up of the product until 100 o C develops linear in time T at the boundary >> T in the kernel Moisture loss occurs only in a boundary layer

Recommendations Validate the results Extend our implementation Perform a parameter study