Mathematical modeling of heat transfer in fish gel as a replacement for seafood can be an alternative way to study the heating mechanisms of seafood products inside a microwave oven with advantages such as time-saving and money-saving. Fish gel was formed into a cylindrical shape in a beaker and heated using various combinations of time and microwave heating powers. Three fiber-optic probes were used to measure the temperature elevation at the geometric center, surface, and bottom of the cylinder gel and the headspace of the beaker. A two-dimensional cylindrical geometric model was established and a finite difference method was applied to solve the differential equations. The model can predict the heating profile within a temperature range of ±8°C for different compositions of fish gel. Cold spots were observed at the bottom of the cylinder. Results showed that there is a potential to use formulated fish gel to mimic seafood products for a better understanding of microwave processing mechanisms.
|Original language||English (US)|
|Number of pages||8|
|Journal||International Agricultural Engineering Journal|
|State||Published - Aug 27 2004|
- Fish gel
- Heat transfer