TY - GEN

T1 - Microwave research for the food industry-some recent and future applications

AU - Ohlsson, Thomas

AU - Wäppling-Raaholt, Birgitta

AU - Ahrné, Lilia

AU - Barr, Ulla Karin

PY - 2005

Y1 - 2005

N2 - There are several advantages of microwave energy applications for the food industry. Microwave heating is rapid, clean and can be directed to heat the food alone. Still the number of applications in the food industry is relatively low. When heating foods in a microwave oven, the temperature profile is determined by the electromagnetic as well as the heat transfer equations. Heating uniformity is however also influenced by position, composition and geometry of food as well as package [1]. Direct uniform volume microwave heating of foods can be done while the food is being transported in microwave transparent tubes using a combination of two concentric microwave modes. Modelling of microwave energy distribution and the resulting heat transfer in the food is an essential component of modern microwave research. Using newly developed 3-dimensional software for microwave thawing and heating of frozen foods, the design of food components and packaging can be optimised to the desired temperature distribution. Microwave-assisted drying has advantages of shorter time, energy savings and improved food quality. Understanding the fundamentals of the coupled heat/water/microwave distribution is important for improving the control of the microwave drying process. Microwave measurements give rapid information about the properties of the foods. It can be used for determination of the storage time of fish on ice or in frozen storage or to detect foreign objects, such as stones, glass, down to a size of a few mm, combining microwave measurements with multivariate analysis methods.

AB - There are several advantages of microwave energy applications for the food industry. Microwave heating is rapid, clean and can be directed to heat the food alone. Still the number of applications in the food industry is relatively low. When heating foods in a microwave oven, the temperature profile is determined by the electromagnetic as well as the heat transfer equations. Heating uniformity is however also influenced by position, composition and geometry of food as well as package [1]. Direct uniform volume microwave heating of foods can be done while the food is being transported in microwave transparent tubes using a combination of two concentric microwave modes. Modelling of microwave energy distribution and the resulting heat transfer in the food is an essential component of modern microwave research. Using newly developed 3-dimensional software for microwave thawing and heating of frozen foods, the design of food components and packaging can be optimised to the desired temperature distribution. Microwave-assisted drying has advantages of shorter time, energy savings and improved food quality. Understanding the fundamentals of the coupled heat/water/microwave distribution is important for improving the control of the microwave drying process. Microwave measurements give rapid information about the properties of the foods. It can be used for determination of the storage time of fish on ice or in frozen storage or to detect foreign objects, such as stones, glass, down to a size of a few mm, combining microwave measurements with multivariate analysis methods.

M3 - Article in proceedings

AN - SCOPUS:85013809603

SP - 285

EP - 288

BT - Proceedings of the 10th International Conference on Microwave and High Frequency Heating

PB - Microwave Application Group

T2 - 10th International Conference on Microwave and High Frequency Heating 2005

Y2 - 12 September 2005 through 15 September 2005

ER -