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HEATING UNIFORMITY AND RATES IN A DOMESTIC MICROWAVE COMBINATION OVEN
Author(s) -
RAKESH V.,
DATTA A.K.,
AMIN M.H.G.,
HALL L.D.
Publication year - 2009
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.1745-4530.2007.00224.x
Subject(s) - radiant heating , microwave , dielectric heating , heating system , microwave heating , thermal , process engineering , materials science , roasting , heat transfer , nuclear engineering , mechanical engineering , dielectric , computer science , mechanics , optoelectronics , composite material , meteorology , physics , engineering , telecommunications , metallurgy
Physics‐based modeling complemented with magnetic resonance imaging (MRI) for validation can provide a novel means to understand and thereby optimize combination heating processes. The objectives of this study were to compare heating patterns in a combination of radiant, forced air and microwave oven measured by MRI with those predicted by coupled electromagnetics‐heat transfer model; quantify speed and uniformity of heating for the different combination modes; determine the effect of food dielectric properties on heating patterns; and delineate the nature of individual heating modes and their combinations. The modes of radiant heating through heating elements and forced convection by fan led to a more uniform heating compared with the faster (but less uniform) heating method provided by the microwaves. Combination methods were faster than radiant, forced‐air and microwave‐only heating. Although the speed of heating increased appreciably for combination modes, the nonuniformity of heating did not increase as much.PRACTICAL APPLICATIONS The results from the study can be used to develop design recommendations/guidelines for combination heating for different thermal processes such as baking, broiling, roasting and reheating of different materials, grouping them based on their properties. The research can benefit the consumers, food services and equipment manufacturers to understand the combination heating process in a better way and to, thereby, use it efficiently. Without a fundamental understanding of the effect of various combinations, optimization of heating can be intractable. The fundamental approach used in this study would, therefore, help consumers and food services in preparation of safe and high‐quality foods through combination heating. The work would also help equipment manufacturers in optimizing the designs of combination‐heating ovens.