Analysis of a Heat Transfer Model for Microwave Heating of Chicken and Potato
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Abstract:
In order to understand the heat transfer characteristics of ready-to-eat food during microwave heating, an electromagnetic and heat transfer-coupled simulation model was developed to study the temperature variation in chicken meat and potatoes. Dielectric and thermophysical properties of chicken meat were measured as functions of temperature from -5 ℃ to 95 ℃. The model included cavity geometry, waveguides, and rotation of the turntable and materials. The effect of rotation speed on the simulation result was studied, and the optimum rotation speed was 7.5 r/min. Simulated temperature profiles were compared with experimental temperature profiles during the microwave heating process for 90 s at 700 W. The simulated results were found to be consistent with the corresponding experimental results. This simulation model was found to be feasible, and results of the study could be used to optimize the heating parameters of refrigerated fast food to achieve uniform microwave heating.
