A mathematical model for microwave cooking of cocktail shrimp was developed. The model included hear and mass transfer and microbial inactivation kinetics. A simple 2 dimensional cylindrical slab geometry was used and model equations were solved using the finite difference method. The model predictions on temperature and mass loss were in good agreement with the observed data. Temperature predictions were within ±6C and mass predictions were within ±2 g of the observed data.
|Original language||English (US)|
|Number of pages||15|
|Journal||Journal of Food Process Engineering|
|State||Published - Apr 1996|