Mathematical Modeling of Microwave Thawing by the Modified Isotherm Migration Method
- 1 March 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (2) , 455-463
- https://doi.org/10.1111/j.1365-2621.1987.tb06638.x
Abstract
A mathematical model of microwave thawing of homogeneous food products is developed and solved numerically using the Modified Isotherm Migration Method. The model is used to predict thawing time and temperature profiles for microwave thawed meat cylinders at three frequencies (2450 MHz, 915 MHz, 300 MHz) and different power levels. Model and experimental results for thawing a lean beef cylinder heated at low microwave power using 2450 MHz frequency compare well. The advantage of using 915 or 300 MHz power over 2450 MHz power is shown by calculations. The results show that microwaves significantly accelerate the thawing rate. The mathematical model is explored as a tool for designing optimal microwave/convective heating protocols for rapidly thawing foods in desired temperature ranges.This publication has 9 references indexed in Scilit:
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