Mathematical modeling of microwave heating of chicken breast meat

Fumihiko Tanaka; P. Mallikarjunan; Y. -C. Hung

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Mathematical modeling of microwave heating of chicken breast meat

机译：鸡胸肉微波加热的数学建模

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Mathematical model including shrinkage effect was developed to predict the heat and mass transfer during microwave heating of chicken breast meat slab. The model was based on threedimensional heat and mass transfer equations with appropriate boundary conditions and was solved using the control volume method. Predicted temperature and mass loss were in good agreement with the observed data. From the calculated temperature distribution and the photo images, the heating pattern in chicken breast meat slab of dimensions 10× 5× 1.5 cm was investigated. From this study, it was clear that hot spots occurred just below the corners and edges tend to heat lower than the corners.

机译：开发了包括收缩效应的数学模型，以预测鸡胸肉板微波加热过程中的热量和传质。该模型基于具有适当边界条件的三维热量和传质方程，并使用控制体积法解决。预测的温度和大众损失与观察到的数据吻合良好。从计算的温度分布和照片图像中，研究了尺寸10×5×1.5cm的鸡胸肉板中的加热图案。从本研究开始，很明显，在角落下方发生热点，边缘倾向于低于角落。

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《配管·装置·プラント技術》 |2001年第1期|共7页
作者
Fumihiko Tanaka; P. Mallikarjunan; Y. -C. Hung;
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sl.ap-hop-paris.fr;

sl.ap-hop-paris.fr;

sl.ap-hop-paris.fr;

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原文格式 PDF
正文语种 jpn
中图分类管道运输;
关键词
Microwavel Modeling; Three-dimensaional heat and mass trasnfer; Chicken breast meat; Shirinkage;

机译：微波建模;三维热量和传质;鸡胸肉;收缩;

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1. Mathematical modeling of microwave heating of chicken breast meat [J] . Fumihiko Tanaka, P. Mallikarjunan, Y. -C. Hung 配管·装置·プラント技術 . 2001,第1期

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Mathematical modeling of microwave heating of chicken breast meat

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