Food and Fermentation Industries >

2026 , Vol. 52 >Issue 16: 262 - 270

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.046295

Research on microwave-assisted hot air cooking process of French fries based on multi-physical field simulation modeling

  • WANG Shichao ,
  • TAO Yuan ,
  • YANG Huayu ,
  • LIU Tianyi ,
  • ZHANG Peiyao ,
  • SHI Xiaolu ,
  • TANG Xiangwei ,
  • YAN Bowen ,
  • FAN Daming
Expand
  • 1(State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China)
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    3(College of Electronics and Information Engineering, Sichuan University, Chengdu 610064, China)
    4(Midea Group Guangdong Midea Kitchen Appliances Manufacturing Co.Ltd., Foshan 528300, China)
    5(Guangdong Provincial Key Laboratory of Intelligent Kitchen Appliance Key Technologies and 5G+Intelligent Manufacturing Technology Enterprises, Foshan 528300,China)
    6(College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2026-02-27

  Revised date: 2026-03-25

  Online published: 2026-09-10

Fold

Abstract

To improve the reheating efficiency and sensory quality of frozen pre-fried French fries, a microwave-assisted hot air (MAHA) process was developed and systematically evaluated through multiphysics simulation and experimental validation.A 3D coupled numerical model was constructed to analyze the evolution of internal electric fields, temperature changes, and surface heat fluxes during the MAHA process.Different treatment groups, such as MAHA1, were created by varying the spatial positions of heating elements, under a constant total power.Simulation results revealed that the synergy between microwave volumetric heating and hot air convection significantly enhanced energy superposition, with MAHA3 showing the highest local thermal response (370 K) and MAHA2 achieving the best heating uniformity, with a temperature coefficient of variation (COV) as low as 0.092.Process validation showed that MAHA significantly improved the hardness and color of the fries compared to single-mode heating.Although shrinkage increased, the process facilitated the formation of a crisp crust.Moisture characteristic analysis demonstrated that MAHA1 group achieved the best dehydration effect and accelerated the removal of free water.Scanning electron microscopy (SEM) confirmed that MAHA promoted the formation of a uniform, interconnected porous structure, which enhanced moisture diffusion.This study provides a theoretical basis and methodological reference for the optimization and industrial application of microwave-assisted combined cooking technologies.

Key words： microwave-assisted hot air cooking; multiphysics simulation modelling; frozen pre-fried French fries; quality characteristics; moisture migration; uniformity

Cite this article

WANG Shichao , TAO Yuan , YANG Huayu , LIU Tianyi , ZHANG Peiyao , SHI Xiaolu , TANG Xiangwei , YAN Bowen , FAN Daming . Research on microwave-assisted hot air cooking process of French fries based on multi-physical field simulation modeling[J]. Food and Fermentation Industries, 2026 , 52(16) : 262 -270 . DOI: 10.13995/j.cnki.11-1802/ts.046295

References

[1] 宋秋锐. Z时代黑龙江省速冻、方便食品的消费需求与调研[J]. 中国市场, 2025(17): 119-122.
SONG Q R. Consumption demand and investigation of quick-frozen and convenient food in Heilongjiang Province in Z era[J]. China Market, 2025(17): 119-122.
[2] 董李雅, 吴永泰, 婺鸣, 等. 烘焙模拟体系中单氯丙醇酯和缩水甘油酯的生成规律研究[J]. 食品与发酵工业, 2023, 49(21):190-197.
DONG L Y, WU Y T, WU M, et al. Changes of monochloropropanediol esters and glycidyl esters in model simulating bakery foods[J]. Food and Fermentation Industries, 2023, 49(21):190-197.
[3] 郑阳, 阮利鑫, 王灵昭, 等. 高品质低吸油面包糠的工艺研究[J]. 食品科技, 2025, 50(12):148-156.
ZHENG Y, RUAN L X, WANG L Z, et al. Technology of high quality and low oil absorption bread bran[J]. Food Science and Technology, 2025, 50(12):148-156.
[4] 马天娇, 刘晋, 孟令卿. 干燥技术在方便米面制品加工中的研究进展[J]. 食品科技, 2025, 50(9):144-151.
MA T J, LIU J, MENG L Q. Research progress on drying technology for convenient rice and noodle processing[J]. Food Science and Technology, 2025, 50(9):144-151.
[5] YAN B W, SUN Y Y, TANG X W, et al. Potential in microwave combined with hot air for home cooking[J]. Current Opinion in Food Science, 2024, 60:101216.
[6] BEN A E, AKEEM S A, NDUKWU M C, et al. Review of the mechanisms, pros and cons of some drying technologies applicable to agricultural food products’ processing[J]. Journal of Food Process Engineering, 2025, 48(6): e70163.
[7] AN N N, SUN W H, LI D, et al. Effect of microwave-assisted hot air drying on drying kinetics, water migration, dielectric properties, and microstructure of corn[J]. Food Chemistry, 2024, 455:139913.
[8] ZHAO Z L, WANG Q, YAN B W, et al. Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing[J]. Innovative Food Science & Emerging Technologies, 2021, 67:102546.
[9] 王聪.强制对流烤箱的换热优化及炸薯条品质评价的数字化[D].武汉:华中科技大学,2023.
CONG W. Heat transfer optimization of forced convection oven and digitization of French fries’ quality evaluation[D]. Wuhan: Huazhong University of Science and Technology, 2023.
[10] HUANG X Y, ZHANG Y R, KARRAR E, et al. Effect of moderate electric field on the quality, microstructure and oil absorption behavior of potato strips during deep-fat frying[J]. Journal of Food Engineering, 2022, 313:110751.
[11] TAO Y Q, TAO Y, YANG H Y, et al. Microwave-induced thermal response and protein variation of oil-water biphasic systems in foods: A Case study of anhydrous butter and skim milk[J]. Journal of Food Engineering, 2024, 372:111997.
[12] 梁怡良, 王利强, 张新昌. 基于COMSOL的中央厨房餐品微波加热包装仿真研究[J]. 食品与发酵工业, 2023, 49(23):262-268.
LIANG Y L, WANG L Q, ZHANG X C. Simulation on microwave heating packaging for central kitchen meals based on COMSOL[J]. Food and Fermentation Industries, 2023, 49(23):262-268.
[13] CHEN X Q, LI F, TANG J M, et al. Temperature uniformity of frozen pork with various combinations of fat and lean portions tempered in radio frequency[J]. Journal of Food Engineering, 2023, 344:111396.
[14] 廉凤丽. 微蒸烤调控肉制品脂肪变化机制及应用[D]. 广州:华南理工大学,2024.
LIAN F L. Mechanism and application of fat changes in meat products regulated by microwave-steam-oven cooking[D]. Guangzhou: South China University of Technology, 2024.
[15] SAINI G S, MINZ P S, SINHA C. Benchmarking of infrared emitters for small-scale milk heating: Performance and heat flux analysis[J]. Journal of Food Process Engineering, 2025, 48(7): e70173.
[16] KUMAR M, MADHUMITA M, SRIVASTAVA B, et al. Mathematical modeling and simulation of refractance window drying of mango pulp for moisture, temperature, and heat flux distribution[J]. Journal of Food Process Engineering, 2022, 45(9): e14090.
[17] LI Y Z, WANG Y H, SU D B, et al. Revealing heat and mass transfer in microwave-hot air drying of Pleurotus eryngii: A multiphysics simulation approach for enhanced drying performance and energy efficiency[J]. Thermal Science and Engineering Progress, 2025, 67:104215.
[18] MAN Y, TONG J J, WANG T Y, et al. Study on intermittent microwave convective drying characteristics and flow field of porous media food[J]. Energies, 2023, 16(1):441.
[19] 罗归一, 宋春芳, 李臻峰, 等. 基于温度和功率控制的微波干燥研究[J]. 食品与机械, 2018(6):58-63.
LUO G Y, SONG C F, LI Z F, et al. Study on microwave drying based on temperature and power control[J]. Food and Machinery, 2018(6):58-63.
[20] 刘静, 程宏, 黄宇, 等. 微波真空干燥与热风干燥对黑蒜品质的影响及联合干燥工艺优化[J]. 食品科技, 2025, 50(12):46-53.
LIU J, CHENG H, HUANG Y, et al. Effects of microwave vacuum drying and hot air drying on black garlic quality and optimization of combined drying process[J]. Food Science and Technology, 2025, 50(12):46-53.
[21] 于晓妍. 微波辅助焙烤对曲奇危害物及淀粉消化性影响[D]. 天津:天津科技大学,2023.
YU X Y. Effect of microwave-assisted baking on harmful substances and starch digestibility of cookies[D]. Tianjin: Tianjin University of Science and Technology, 2023.
[22] YANG H Y, CHEN Q, CAO H W, et al. Radiofrequency thawing of frozen minced fish based on the dielectric response mechanism[J]. Innovative Food Science & Emerging Technologies, 2019, 52:80-88.
[23] GUNEL Z, TORUN M, SAHIN-NADEEM H. Sugar, d-pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air[J]. Journal of Food Processing and Preservation, 2020, 44(4).
[24] 余政毫, 朱文学, 白喜婷, 等. 基于低场核磁共振及成像技术的油莎豆远红外干燥过程中水分变化规律[J]. 食品与发酵工业, 2022, 48(16):131-137.
YU Z H, ZHU W X, BAI X T, et al. Rule of water changes in the far-infrared drying of tiger nut based on low-field NMR and imaging technology[J]. Food and Fermentation Industries, 2022, 48(16):131-137.
[25] 杨丹, 吴港城, 李培燕, 等. 微波熟化结合超低温冷冻预处理降低煎炸薯条油脂吸附的研究[J]. 粮油食品科技, 2022(1):19-27.
YANG D, WU G C, LI P Y, et al. Research on the reducing the oil absorption of fried potato strips by microwave combined with ultra-low temperature freezing pretreatment[J]. Science and Technology of Cereals, Oils and Foods, 2022(1):19-27.
[26] CORIA-HERNÁNDEZ J, ARJONA-ROMÁN J L, MELÉNDEZ-PÉREZ R. Comparative study of conventional frying and air frying on the quality of potatoes (Solanum tuberosum L.)[J]. Food Science & Nutrition, 2023, 11(10):6676-6685.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.