To explore the influence of packaging on microwave heating of the central kitchen meals, two three-dimensional heat transfer models were established to simulate the coupling process of the electromagnetic field and heat transfer of mashed potatoes with or without packaging lid film based on COMSOL Multiphysics in this paper. The electric field distribution and temperature distribution states in the heating process were visualized, and the temperature curves of feature points were obtained, which were compared with the experimental results. Results showed that during the process of microwave heating, the average value of root mean square error (RMSE) of feature points of mashed potatoes with packaging lid film between the simulation and experiment was 2.955 ℃, and the RMSE value of COVT was 0.011, while the average RMSE value of feature points of mashed potatoes without film between the simulation and experiment was 2.538 ℃, and the RMSE value of COVT was 0.022. The model was highly fitted to reality, so it was proved that the model had high reliability and accuracy in exploring the influence of packaging on microwave heating of central kitchen meals.
[1] ECKERT T.Smart conveyors enable gentle handling and high throughput in the production of frozen ready meals[J].Processing, 2021, 34(12):30-33.
[2] 张钟, 江潮.食品冷冻技术的研究进展[J].包装与食品机械, 2014, 32(1):65-68.
ZHANG Z, JIANG C.Research progress of freezing technique in foods[J].Packaging and Food Machinery, 2014, 32(1):65-68.
[3] 黄启福. 液氮冷冻:高质量食品冷链的开端[C].第五届中国冷冻冷藏新技术新设备研讨会论文集.2011:137-139.
HUANG Q F.Liquid nitrogen refrigeration:The beginning of high quality food cold chain[C].Proceedings of the 5th China Symposium on New Technologies and Equipment for Refrigeration and Refrigeration.2011:137-139.
[4] 蔡永峰. 中央厨房与餐食工业化[J].食品与发酵工业, 2016, 42(12):249-251.
CAI Y F.Central kitchen and industrialized meals[J].Food and Fermentation Industries, 2016, 42(12):249-251.
[5] 朱勇. 金属化包装贴膜改善微波复热方便米饭的温度分布均匀性研究[D].哈尔滨:东北农业大学, 2021.
ZHU Y.Study on improving the temperature distribution uniformity of instant rice by microwave reheating with metallized packaging film[D].Harbin:Northeast Agricultural University, 2021.
[6] CHEN J J, PITCHAI K, BIRLA S, et al.Heat and mass transport during microwave heating of mashed potato in domestic oven-model development, validation, and sensitivity analysis[J].Journal of Food Science, 2014, 79(10):E1991-E2004.
[7] SALVI D, BOLDOR D, AITA G M, et al.COMSOL Multiphysics model for continuous flow microwave heating of liquids[J].Journal of Food Engineering, 2011, 104(3):422-429.
[8] PITCHAI K, CHEN J J, BIRLA S, et al.Modeling microwave heating of frozen mashed potato in a domestic oven incorporating electromagnetic frequency spectrum[J].Journal of Food Engineering, 2016, 173:124-131.
[9] CHEN J J, PITCHAI K, BIRLA S, et al.Temperature-dependent dielectric and thermal properties of whey protein gel and mashed potato[J].Transactions of the ASABE, 2013, 56(6):1457-1467.
[10] WANG X R, XU H, ZHU Y, et al.Improvement of temperature uniformity of instant rice inside plastic rectangular container under microwave reheating[J].Journal of Northeast Agricultural University, 2018, 25(4):79-89.
[11] 范大明, 陈卫, 李春香, 等.食品微波加热过程中的传热模型[J].食品与生物技术学报, 2012, 31(4):373-378.
FAN D M, CHEN W, LI C X, et al.Heat transfer model during microwave heating of food[J].Journal of Food Science and Biotechnology, 2012, 31(4):373-378.
[12] MENG Q A, LAN J Q, HONG T, et al.Effect of the rotating metal patch on microwave heating uniformity[J].Journal of Microwave Power and Electromagnetic Energy, 2018, 52(2):94-108.
[13] KNOERZER K, REGIER M, SCHUBERT H.A computational model for calculating temperature distributions in microwave food applications[J].Innovative Food Science & Emerging Technologies, 2008, 9(3):374-384.
[14] 卫灵君, 宋春芳, 孟丽媛, 等.微波加热鸡肉和土豆的传热仿真分析研究[J].现代食品科技, 2016, 32(12):171-177.
WEI L J, SONG C F, MENG L Y, et al.Analysis of a heat transfer model for microwave heating of chicken and potato[J].Modern Food Science & Technology, 2016, 32(12):171-177.
[15] HALDER A, DATTA A K.Surface heat and mass transfer coefficients for multiphase porous media transport models with rapid evaporation[J].Food and Bioproducts Processing, 2012, 90(3):475-490.
[16] CHEN J J, PITCHAI K, BIRLA S, et al.Modeling heat and mass transport during microwave heating of frozen food rotating on a turntable[J].Food and Bioproducts Processing, 2016, 99:116-127.
[17] GULATI T, ZHU H C, DATTA A K.Coupled electromagnetics, multiphase transport and large deformation model for microwave drying[J].Chemical Engineering Science, 2016, 156:206-228.
[18] LI H, SHI S L, LIN B Q, et al.A fully coupled electromagnetic, heat transfer and multiphase porous media model for microwave heating of coal[J].Fuel Processing Technology, 2019, 189:49-61.
[19] CHEN J J, PITCHAI K, BIRLA S, et al.Simulation of microwave heating of porous media coupled with heat, mass and momentum transfer[C].Excerpt from the Proceeding of the 2012th COMSOL Conference in Boston.Boston, 2012.
[20] MIRABITO C, NARAYANAN A, PÉREZ D, et al.FEMLAB model of a coupled electromagnetic-thermal boundary value problem[J].Research Experience:Worcester Polytechnic Institute, MA, 2005.
[21] 王晓娟. 微波辐射下煤储层电磁-热-流-固耦合及数值模拟[D].焦作:河南理工大学, 2020.
WANG X J.Electromagnetic-thermal-fluid-solid coupling and numerical simulation of coal reservoir under microwave radiation[D].Jiaozuo:Henan Polytechnic University, 2020.
[22] 戴辉明, 郭雯, 程裕东, 等.不同形状包装食品在微波加热过程中的三维温度分布[J].食品工业科技, 2015, 36(13):82-86;102.
DAI H M, GUO W, CHENG Y D, et al.Three- dimensional temperature distribution of the packaged foods with different shapes during microwave heating[J].Science and Technology of Food Industry, 2015, 36(13):82-86;102.
[23] 朱文娴, 聂子恒, 王浩东, 等.基于包装材料冷链速冻食品微波复热温度场仿真研究[J].包装工程, 2022, 43(11):198-204.
ZHU W X, NIE Z H, WANG H D, et al.Simulation on temperature field of microwave reheating of cold-chain quick-frozen food with different packaging materials[J].Packaging Engineering, 2022, 43(11):198-204.
[24] 王坤, 卢立新.微波食品包装在改善其加热缺陷方面的研究进展[J].包装工程, 2012, 33(9):139-142.
WANG K, LU L X.Research progress of microwave food packaging in improving their heating defects[J].Packaging Engineering, 2012, 33(9):139-142.
