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Modeling Infrared and Combination Infrared-Microwave Heating of Foods in an Oven

Author
Frangipani Almeida, Marialuci
Abstract
A quantitative, model-based understanding of heat exchange in infrared and combined
infrared-microwave heating of food inside an oven is developed. The research is
divided into three parts: measurement of optical properties, radiative heat transfer
analysis and combined microwave-radiative heat transfer analysis. Optical properties
of reflectance, absorptance and transmittance in a potato tissue are measured as a
function of wavelength, using a spectroradiometer. Penetration of energy is higher for
halogen lamps that emit in the near- and mid-infrared range, compared to ceramic rods
that emit mostly in the far infrared range. Reflectance in the near infrared range
increases with moisture content of the food, thus decreasing the energy coupled.
Surface structure has significant influence on the optical properties. A 3-D radiative
heat exchange model of an oven-food system is developed using a commercial
finite-element package. The air in the oven is assumed transparent to the radiation.
Heat conduction is assumed in the entire oven (food and air) for the short duration.
The wavelength dependence of emissivity (non-gray surface) is found to significantly
affect the surface radiative flux and the use of a non-gray model is recommended for
such materials, although simplification of the emissivity variation is required to keep
the computation time reasonable. Lowering food surface emissivity reduces the radiative
flux that is absorbed by the food surface. Reducing oven wall emissivities increase
the radiative flux on the food surface. The location of the radiative heat source in
the oven as well as placement of the food relative to the heat source were found to
have significant influence on the radiative heat flux over the food surface. To add
microwave heating, Maxwell's equations of electromagnetics were solved for the same
cavity using separate finite element software and the volumetric heat generation, in
the food, obtained from this model was input to the radiative heat transfer model, thus
coupling them. Using measures such as mean temperature rise and the standard deviation
of temperatures, it was demonstrated that combination heating leads to more uniform
heating, without compromising the speed of heating.
Description
Fifth Chapter "Combined Microwave and Infared Heating of Foods" is a collaboration chapter written with Srikanth Geedipalli.
Date Issued
2004-11-01Subject
infrared heating of foods, halogen heating of foods, combination heating of foods, combination oven, halogen oven, infrared oven, optical properties, infrared and microwave oven, infrared and microwave heating of foods, near-infared heating of foods, moisture dependent optical properties
Type
dissertation or thesis
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