Mathematical modeling of heat transfer in microwave heated fish gel

Research output: Contribution to journalArticle

1 Citation (Scopus)

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

Fingerprint

Microwaves
heat transfer
Fish
Fishes
mathematical models
Gels
Hot Temperature
Seafood
gels
Heat transfer
seafoods
Heating
fish
heat
Microwave ovens
fiber optics
microwave ovens
Temperature
Microwave heating
microwave treatment

Keywords

  • Fish gel
  • Heat transfer
  • Microwave
  • Modeling

Cite this

Mathematical modeling of heat transfer in microwave heated fish gel. / Hu, X.; Mallikarjunan, P.

In: International Agricultural Engineering Journal, Vol. 13, No. 3, 27.08.2004, p. 93-100.

Research output: Contribution to journalArticle

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