Modeling Microwave Heating of Frozen Chinese Fast Foods Based on Dielectric Properties

Abstract

Abstract Chinese steamed bread with chicken, which is a typical Chinese fast food, is popular among consumers. The model simulated a frozen combination consisting of six chicken nuggets and two Chinese steamed breads with the dynamic change of dielectric properties on the turntable. The temperature-dependent dielectric and thermo-physical properties of chicken meat were measured as a function of temperature from −5°C to 95°C. A mathematical model of the dielectric properties, specific heat and thermal conductivity with temperature dependence was inputted in the model as the material parameters. 7.5 rpm was observed to be the optimal rotation speed. Simulated temperature profiles were compared with experimental temperature profiles after 90 s of microwave (MW) heating at 700 W. The simulated results were consistent with the corresponding experimental results. The developed model can be applied in food products to identify the cold and hot spots to ensure quality in terms of temperature uniformity.