Mathematical modeling of heat transfer in microwave heated fish gel

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Abstract

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 languageEnglish (US)
Pages (from-to)93-100
Number of pages8
JournalInternational Agricultural Engineering Journal
Volume13
Issue number3
StatePublished - Aug 27 2004

Keywords

  • Fish gel
  • Heat transfer
  • Microwave
  • Modeling

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