Multiphysics Modeling of Radio-Frequency Cooking

M. Rayner
Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Lund University, Lund, Sweden

A radio frequency-based cooking process for a meat product was modeled using the Heat Transfer Module. Included wasa term for internal heat generation as generated by Joule heating caused by an applied electric field.

The dielectric and thermal properties were implemented as a function of temperature. The resulting simulation showed good agreement with experimental end point temperature data from literature.

Using this model, the effect of centering the food in the holding cell was simulated. This simulated case had a higher mean end point temperature and a smaller temperature difference in the sample than the case with the meat product sitting at the bottom of the holding cell.

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