Jiajia Chen

　　Department of Food Science and Technology, University of Nebraska-Lincoln, USA

　　Multiphysics based computer simulation models could help improve the understanding of food processing to increase the efficiency of food product development, process design, and equipment design for improving food quality and safety. This presentation will discuss several case studies of using multiphysics modeling in electromagnetic heating technology to develop microwaveable food products, radio frequency heating processes, and microwave systems. The current status, limitations, and future needs of these models are discussed. The material properties (dielectric properties and thermal properties) and geometry of the food products and system are provided as input into the models. The governing equations of electromagnetics, heat transfer, mass transfer, phase change of melting and vaporization, etc. are physics setup in these models. The fiber optic sensors, thermal image camera, and chemical markers are used as tools for validating the models. Current multiphysics models could provide a better understanding of the processing, but are not accurate enough to predict exact heating performance of electromagnetic heating. The models need to be improved by providing better properties, geometry, and physics understanding, for better prediction. These models also need to be developed as easy to use platforms/tools to be used by the food scientists who do not have much modeling background in the food industry.