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

Autor(es)

Siguemoto, Erica S. ^{[1, 2]} ; Gut, Jorge A. W. ^{[1, 3]} ; Dimitrakis, Georgios ^[4] ; Curet, Sebastien ^[2] ; Boillereaux, Lionel ^[2]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: FOODS; v. 10, n. 8 AUG 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 14/17534-0 - Avaliação dos efeitos do processamento por micro-ondas focalizadas sobre alimentos líquidos
• Beneficiário: Jorge Andrey Wilhelms Gut
• Modalidade de apoio: Auxílio à Pesquisa - Regular