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

Siguemoto, Érica S.; Gut, Jorge A. W.; Dimitrakis, Georgios; Curet, Sebastien; Boillereaux, Lionel

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.

Citation

Siguemoto, É. S., Gut, J. A. W., Dimitrakis, G., Curet, S., & Boillereaux, L. (2021). Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp. Foods, 10(8), Article 1903. https://doi.org/10.3390/foods10081903

• Journal Article Type: Article
• Acceptance Date: Aug 17, 2021
• Online Publication Date: Aug 16, 2021
• Publication Date: Aug 1, 2021
• Deposit Date: Aug 31, 2021
• Publicly Available Date: Sep 7, 2021
• Journal: Foods
• Electronic ISSN: 2304-8158
• Publisher: MDPI AG
• Peer Reviewed: Peer Reviewed
• Volume: 10
• Issue: 8
• Article Number: 1903
• DOI: https://doi.org/10.3390/foods10081903
• Keywords: Plant Science; Health Professions (miscellaneous); Health(social science); Microbiology; Food Science
• Public URL: https://nottingham-repository.worktribe.com/output/6137740
• Publisher URL: https://www.mdpi.com/2304-8158/10/8/1903