2001 Volume 63 Issue 1 Pages 48-54
Mathematical model including shrinkage effect was developed to predict the heat and mass transfer during microwave heating of chicken breast meat slab. The model was based on three-dimensional heat and mass transfer equations with appropriate boundary conditions and was solved using the control volume method. Predicted temperature and mass loss were in good agreement with the observed data. From the calculated temperature distribution and the photo images, the heating pattern in chicken breast meat slab of dimensions 10×5×1.5cm was investigated. From this study, it was clear that hot spots occurred just below the corners and edges tend to heat lower than the corners
