A combined experimental and numerical study of microwave thawing of a food analog material is reported. The objective of this study is to determine thawing histories and temperature profiles for cylindrically shaped samples. Microwave thawing experiments of samples with different aspect ratios were performed to collect time-temperature data for various power levels. These measured thawing times were utilized in a comparative analysis with the numerical predictions. The heat transfer phenomena due to the interaction between phase change and heat generation was analyzed. A two-dimensional mathematical model was developed to deal with the complicated thawing process, which includes the frozen, mushy, and thawed phases, and the evaporation of water. The present study is anticipated to form a fundamental understanding of the interactions between microwave irradiation and phase-change heat transfer.
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Experimental and Numerical Study of Microwave Thawing Heat Transfer for Food Materials
Xin Zeng,
Xin Zeng
Department of Mechanical and Materials Engineering, Wright State University, Dayton, OH 45435
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A. Faghri
A. Faghri
Department of Mechanical and Materials Engineering, Wright State University, Dayton, OH 45435
Search for other works by this author on:
Xin Zeng
Department of Mechanical and Materials Engineering, Wright State University, Dayton, OH 45435
A. Faghri
Department of Mechanical and Materials Engineering, Wright State University, Dayton, OH 45435
J. Heat Transfer. May 1994, 116(2): 446-455 (10 pages)
Published Online: May 1, 1994
Article history
Received:
November 1, 1992
Revised:
July 1, 1993
Online:
May 23, 2008
Citation
Zeng, X., and Faghri, A. (May 1, 1994). "Experimental and Numerical Study of Microwave Thawing Heat Transfer for Food Materials." ASME. J. Heat Transfer. May 1994; 116(2): 446–455. https://doi.org/10.1115/1.2911417
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