Infrared and hot-air-assisted microwave heating of foods for control of surface moisture

摘要

Temperature and moisture profiles for infrared and hot-air-assisted microwave heating of food were studied using a multiphase porous media transport model for energy and moisture in the food. Microwave-only heating results is surface moisture build-up due to enhanced (pressure-driven) flow of moisture to the surface and the cold ambient air's inability to remove moisture at a high rate. For foods in which infrared energy penetrates significantly, addition of infrared actually increases the surface moisture build-up.