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Analysis of microwave distribution for ready-to-cook fresh-cut asparagus packaging
Author(s)
Date Issued
December 1, 2009
Type
Conference Paper
Abstract
This article presents an analysis of 2.45 GHz microwave (MW) distribution for ready-tocook fresh-cut asparagus in polypropylene (PP) packaging. Pre-packed asparagus was simulated for cooking process inside a domestic microwave oven with size of 30×30×20 cm (w × l × h). The MW process simulation applied finite integral method and Maxwell equations to solve an E-field inside microwave cavity. The E-field was further converted into temperature mapping based on heat transfer equations. Validation was performed by comparing the simulated and actual temperatures of MW asparagus captured on thermal imaging camera. Then heat distribution by modified microwavable packaging for asparagus was studied. The result indicates that the simulated temperature mapping of asparagus on a regular PP packaging agreed with the thermal images. The temperature distribution of asparagus was not uniform within a range between 76.8 and 28.2°C. From simulation, the modified microwavable package with dielectric loss, ε, of 16 (similar to ε of asparagus) improved heating uniformity and reduced mean temperature difference between hot and cold spots by 9.5°C compared to ε of 0.41 (regular PP packaging). This work provided guidelines to modify the MW cooking conditions and the microwavable packaging with minimal experimental cost for ready-to-cook foods.
Citation
5th International Technical Symposium on Food Processing Monitoring Technology in Bioprocesses and Food Quality Management, 491-496, 2009