To improve the uniformity of microwave heating of sauce-marinated meat products, this paper suggested altering the absorption mode of the upper and lower layers of meat products during microwave heating via a rotating and superimposed flipping motion.Three-dimensional multiphysics, including heat transfer and electromagnetic field, were coupled numerically simulated with the assistance of the COMSOL Multiphysics simulation software.Additionally, a geometric motion simulation model encompassing superimposed flipping and rotating was constructed.The visualization encompassed the assessment of the regularity of a flipping motion that enhances the uniformity of meat products heated in a microwave field, as well as the distribution of electric field, temperature, and electromagnetic power loss density throughout the microwave heating process.With a root mean square error value of less than 5%, the results indicated that the predicted values of the simulation model developed in this study were extremely consistent with the actual measured values.This suggested that the model could accurately represent the impact of rotating and superimposed flipping on the temperature rise effect of meat products when heated in the microwave.The model’s temperature field fitting results revealed that the temperature uniformity coefficient of meat products increased and stabilized before and following flipping.Conversely, the distribution value of the hot zone decreased, suggesting that the flipping motion could effectively ameliorate the microwave heat concentration situation.According to the results of the model’s electric field fitting, the implementation of a flipping motion had the potential to enhance the consistency of electric field distribution between the upper and lower layers of meat products, facilitate the uniform absorption of microwave energy, and prevent the corner concentration effect from occurring.In light of this, the simulation results indicated that rotating and superimposed flipping motion could substantially enhance the microwave heating effect of meat products, and the multiphysics simulation model could therefore accurately represent the effect of such motion.
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