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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp

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Author(s):
Siguemoto, Erica S. [1, 2] ; Gut, Jorge A. W. [1, 3] ; Dimitrakis, Georgios [4] ; Curet, Sebastien [2] ; Boillereaux, Lionel [2]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Dept Chem Engn, Escola Politecn, BR-05508080 Sao Paulo - Brazil
[2] Univ Nantes, GEPEA, UMR CNRS 6144, Oniris, F-44000 Nantes - France
[3] Univ Sao Paulo, Food Res Ctr FoRC, BR-05550808 Sao Paulo - Brazil
[4] Univ Nottingham, Dept Chem & Environm Engn, Nottingham NG7 2RD - England
Total Affiliations: 4
Document type: Journal article
Source: FOODS; v. 10, n. 8 AUG 2021.
Web of Science Citations: 0
Abstract

Non-uniform temperature distribution within solid food is a major problem associated with microwave heating, which limits industrial applications. Therefore, an experimentally validated 3D model was proposed to study the effect of microwave applicator geometry on the electromagnetic field distribution and heating pattern of shrimp under different processing conditions. Simulation results were compared with physical experiments, in which a cooked peeled shrimp sample was heated using two different laboratory-scale microwave applicators (rectangular and cylindrical cavities). For the rectangular applicator, the temperature distribution within the shrimp, when examined in cross-section, was more homogeneous compared to that of the cylindrical applicator. The results showed the influence of the complex shape of the food on the temperature distribution during microwave heating, as well as of process parameters (input power and geometry cavity). Moreover, this modelling method could provide a better understanding of the microwave heating process and assist manufacturing companies to evaluate a suitable microwave applicator according to their specific purpose. (AU)

FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
FAPESP's process: 14/17534-0 - Evaluation of the effects of focused microwave processing on liquid foods
Grantee:Jorge Andrey Wilhelms Gut
Support Opportunities: Regular Research Grants