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MODELING MICROWAVE COOKING of COCKTAIL SHRIMP
Author(s) -
MALLIKARJUNAN P.,
HUNG Y.C.,
GUNDAVARAPU S.
Publication year - 1996
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1996.tb00383.x
Subject(s) - shrimp , mass transfer , slab , microwave , microwave heating , heat transfer , simple (philosophy) , mechanics , thermodynamics , chemistry , environmental science , physics , fishery , biology , philosophy , epistemology , quantum mechanics , geophysics
A mathematical model for microwave cooking of cocktail shrimp was developed. the model included heat and mass transfer and microbial inactivation kinetics. A simple 2 dimensional cylindrical slab geometry was used and model equations were solved using the finite difference method. the model predictions on temperature and mass loss were in good agreement with the observed data. Temperature predictions were within ± 6C and mass predictions were within ± 2 g of the observed data.