TY - JOUR
T1 - Size and shape effect on nonuniformity of temperature and moisture distributions in microwave heated food materials
T2 - Part I simulation
AU - Vilayannur, R. S.
AU - Puri, V. M.
AU - Anantheswaran, R. C.
PY - 1998/8
Y1 - 1998/8
N2 - Temperature and moisture distributions were calculated using a finite element model (FEM) in potato samples of different shapes (brick-, cylinder-, and hexagonal prism-shaped), sizes (75, 90 and 105 cm3) and height to base dimension ratios (DR = 0.25 to 1.75). For each of the three product volumes considered, the nonuniformity in temperature distribution (as indicated by the standard deviation of temperature (SDT) distribution within the product) was found to be lower in the case of hexagonal prism-shaped products (SDT ranged from 4.9 to 6.4C for product volume of 90 cm3) when compared with brick (7.0 to 7.5C) and cylinder-shaped products (5.2 to 8.2C). The time to reach the same maximum temperature of 80C, however, was longer in hexagonal prism-shaped products (61 s for product volume of 90 cm3 and DR = 1.0) when compared to brick (48 s) and cylinder-shapes (44 s). For the cases considered, the nonuniformity of temperature and moisture distribution increased as the product volume increased from 75 to 105 cm3, in the case of brick- and hexagonal-shaped products. Cylindrical products of low volumes (75 cm3) and low radii showed high temperature nonuniformity. The moisture nonuniformity in all the product shapes considered was influenced by the area.
AB - Temperature and moisture distributions were calculated using a finite element model (FEM) in potato samples of different shapes (brick-, cylinder-, and hexagonal prism-shaped), sizes (75, 90 and 105 cm3) and height to base dimension ratios (DR = 0.25 to 1.75). For each of the three product volumes considered, the nonuniformity in temperature distribution (as indicated by the standard deviation of temperature (SDT) distribution within the product) was found to be lower in the case of hexagonal prism-shaped products (SDT ranged from 4.9 to 6.4C for product volume of 90 cm3) when compared with brick (7.0 to 7.5C) and cylinder-shaped products (5.2 to 8.2C). The time to reach the same maximum temperature of 80C, however, was longer in hexagonal prism-shaped products (61 s for product volume of 90 cm3 and DR = 1.0) when compared to brick (48 s) and cylinder-shapes (44 s). For the cases considered, the nonuniformity of temperature and moisture distribution increased as the product volume increased from 75 to 105 cm3, in the case of brick- and hexagonal-shaped products. Cylindrical products of low volumes (75 cm3) and low radii showed high temperature nonuniformity. The moisture nonuniformity in all the product shapes considered was influenced by the area.
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U2 - 10.1111/j.1745-4530.1998.tb00448.x
DO - 10.1111/j.1745-4530.1998.tb00448.x
M3 - Article
AN - SCOPUS:0032137333
SN - 0145-8876
VL - 21
SP - 209
EP - 233
JO - Journal of Food Process Engineering
JF - Journal of Food Process Engineering
IS - 3
ER -