2026-04-14T03:05:10Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/33452025-10-22T11:16:50Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Taguchi, Yasuaki author Abea, Andres author Llave, Yvan author Sugihara, Chihiro author Suzuki, Fumihiko author Hosoda, Tomonori author Onizawa, Kayoko author Sakai, Noboru author Fukuoka, Mika author 2024-08-20 Microwave (MW) thawing and reheating of porous foods such as rice is a common practice, but uniform heating can be difficult to achieve. Computer simulation models were developed using the finite-element method to study MW thawing and reheating of packed rice. A method to obtain an apparent thermal conductivity was proposed, which accounts for heat distribution by water evaporation and condensation through the air pores in the sample. Reheating experiments of mashed compact rice and regular porous rice were carried out on a flatbed MW oven for 90 s. Similarly, thawing experiments were conducted on porous rice for 180 s. Good agreement between simulated and experimental results was obtained when correcting for thermal conductivity of the pores and for the volumetric power absorption between the frozen and thawed fractions This can help in the design of specifically designed porous foods and containers that allow for fast and homogeneous reheating. Taguchi, Yasuaki, Andres Abea, Yvan Llave, Chihiro Sugihara, Fumihiko Suzuki, Tomonori Hosoda, and Kayoko Onizawa et al. 2025. “Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice”. Journal of Food Engineering, 386, 112284. doi:10.1016/j.jfoodeng.2024.112284. 0260-8774 http://hdl.handle.net/20.500.12327/3345 https://doi.org/10.1016/j.jfoodeng.2024.112284 Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice