Multiphysics Modeling to Assist Microwave Cavity Design for Food Processing

Abstract

Microwave technology has many current applications. It is very useful for food processing, including domestic cooking and warming-up and industrial heating and drying. It heats faster than conventional applications; however, in most cases result in non-uniform temperature distribution. Adequate cavity and equipment designs can reduce the impact of these heterogeneities and using multiples magnetrons is a possibility to mitigate hot and cold spots. Yet, the literature lacks methods to evaluate and compare multiple magnetrons designs. This study aimed to develop a procedure to evaluate the number and position of magnetrons connected to an application cavity using multiphysics modelling and simulation of the microwave distribution and heating of a food model. It was based on evaluating the electric field distribution into a selected working volume filled with air or a mixture of air-potato and the consequent effective power absorbed and temperature distribution into the air-potato medium. The assisted methodology with process simulation offers an insight into food temperature distribution, which would be very difficult to obtain experimentally or in any equipment design methodology. In this case study, it was found that up to 6 magnetrons are good enough when active in approximately 0.16 m3 cavity with a load that fills 10% of its volume.