Mathematical modelling of microwave heating of chilled foodstuffs

摘要

Andrew Hill, Chris Budd and Greg Hooper describe joint work to develop and test mathematical models that simulate the microwave heating process for foods, the aim being to predict and understand these changes, particularly of heat and moisture. The understanding of heat and moisture transport in foods during microwave heating is key to the effective design of microwaveable foods, allowing uniform heating, maintaining product quality and attaining safe minimum temperatures The aim of a joint project reported here between the University of Bath and Canipden & Chorleywood Food Research Association (CCFRA), sponsored by the Smith Institute Faraday Partnership on Industrial Mathematics, is to increase the understanding of heat and moisture transport in microwaved foods, A major feature of this work is the development of simple and reliable mathematical models, which should be able to predict the temperature and moisture changes in foods during microwave heating.