A Computational Analysis of How the Design of Multicompartment Containers and Placement Angle Affect Heat and Mass Transfer During the Microwave Heating Process
Abstract
This study aims to use a 3-D coupled model to examine how multicompartment container designs and sample placement angles affect microwave heating uniformity and heating qualities of chilled ready-to-eat food (green curry and rice). To understand the moisture and temperature distribution of chilled ready-to-eat food in multicompartment containers following microwave heating, a simplified electromagnetic, heat, and momentum transfer coupling simulation was developed. The model simulated 50 s of microwave heating of a 280 g sample kept at the center of the cavity in a 1300 W microwave oven. Experiments validated the model. The spatial temperature patterns predicted by the simulation at the top layer were in excellent accord with the corresponding thermal image patterns. Comparing predicted point temperature profiles with experimental temperature profiles at six different points within the sample, RMSE values ranged from 3.6 to 11.2 °C. The results of this study indicate that samples filled in a PG04 container (in a semicircle shape) and placed at an angle of zero between the sample and the port have a high heating rate and uniformity. These findings are useful for designing a food container design strategy, especially for new food items and product packaging that require uniform microwave heating.