微波加热鸡肉和土豆的传热仿真分析研究

Analysis of a Heat Transfer Model for Microwave Heating of Chicken and Potato

摘要:

为了更好地了解与研究家用微波炉微波加热过程中即食食品的传热特性，本文建立了电磁与传热耦合的仿真模型，研究鸡肉和土豆的空间温度和瞬态温度变化规律，并通过实验研究在-5~95 ℃范围内，鸡肉在频率为2450 MHz时的介电特性和热物理特性。基于温度对鸡肉介电和热物理特性的分析，将温度可分成两个范围：-5~0 ℃和0~95 ℃，各温度范围内的鸡肉特性变化趋势不同。仿真模型包括加热腔、波导以及可旋转的转盘和物料。通过比较不同转速对仿真结果的影响，综合考虑仿真所用时间以及物料的均匀性，选用7.5 r/min作为转盘转速。当微波功率为700 W时，组合样品的仿真结果显示，经过90 s的微波加热，空间温度场分布和瞬态温度曲线与实验结果保持一致，微波仿真组合样品的模型是可行的，研究结果为优化微波加热冷藏快餐的均匀性研究提供一定依据。

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.