Smart Combination of Heating Modes for
Improved Quality, Speed and Safety of Food
Processing
Ashim K. Datta, Cornell University
Laurie D. Hall, Cambridge
University
Introduction
Aim: Faster Cooking
Microwaves
Non-Uniformity
Combination Heating
Speed and Quality
Goals
How to combine the various modes of heating (microwave, infrared, hot air) in what sequence to obtain a desired temperature or moisture profile, thus relating to the quality of the cooked food?
How do the combinations change as we change the composition, size and other characteristics of the food material?
Methodology
Microwave Heating Model
Combination Heating Model (Microwave
with Infrared and/or Jet Impingement)
MRI Measurement of Temperature and
Moisture after combination heating
Validation
Optimization
Preliminary Results
Combination microwave-infrared oven
Specifications Infrared from top and
bottom
Microwaves from the side
AdvantiumTM from General Electric, Louisville, Kentucky
Temperature Contours
Microwave
Heating– Edge
– Internal
Infrared
Heating– Surface
Combination
Heating– Uniform
Combination microwave-jet impingement oven
Specifications Infrared from top and
bottom
Microwaves from the side
Thermador CJ302UB Double Jet from Enersyst Development Center, Dallas, Texas
Temperature Contours
Microwave
Heating
Jet
Impingeme
nt Heating
Combinatio
n Heating
Heating Non-Uniformity
Duration of Heating: 1 min
Duration of Heating: 2 min
Microwave Jet Combination
Mean Rise Difference/ Rise
Microwave Infrared Combination
Mean Rise Difference/ Rise
Oven 3
Mode Heating Method
Broil Upper Element
Speed
Broil
Upper Element, Fan,
Microwave
Bake Upper Element, Lower
Element, Fan
Speed
Bake
Back Element, Fan,
Microwave
GE ProfileTM Single Wall Oven (Model JT930BHBB)
Oven 3
Ithaca, New YorkMicrowave modelingTemperature measurementsProperty measurements
Cambridge, UKMRI of temperature and moisture
Synthesis of the models and experiments
Gel Heating
TX151 powder mixed with water (1: 10) ,
preconditioned
NaCl added to change dielectric
properties
Gel samples heated in a 250 ml beaker
on the oven middle rack
4 different heating modes: convection
broil, bake, speed broil and speed bake
Computational Model
Schematic Mesh
Tetrahedral Elements
Total: 117,394 nodes
Food: 19,221 nodes
Difficulties
– Complex Waveguide system
– Solver node restrictions
Magnetic Resonance Imaging
3-D temperature maps using Phase
Mapping
2 Tesla, 100 cm bore magnet
Matrix: 32 X 128 X 32
Resolution: 3.125 X 0.78125 X 3.125 mm
Scan time: 51.2 s
Procedure:
HeatingTemperature Contours
MRI
Experimentations- Properties
Thermal properties (KD2, Decagon Devices)
Dielectric properties (HP85070 Probe, 8722ES
Network Analyzer, Agilent Technologies)
Heat transfer coefficients (HFS-3 Heat flux
sensors, Fiber Optic Probe, FISO)
Microwave-Infrared Oven Microwave-Jet Impingement Oven
Results- Comparison of Modes
30 s of heating
Sample without salt
Broil Speed Broil
Computed MRI
Effect of CompositionBake (sample with salt)
Bake (sample with no salt)
Conventional Heating-- No effectSpeed Bake (no salt)
Speed Bake (salt)
Microwave heating: Corners and bottom
Effect aggravated when salt is present
Preliminary publication
Datta, A. K., S.S.G. Geedipalli and M.
Almeida. 2005. Microwave combination
heating. Food Technology. 59(1):36-40.
Refereed journal publications are coming
Future Work
Moisture: Model Development & MRI
Experimentation
Thank You !!!
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