A two-dimensional analytical model for predicting the unsteady temperature field in a cylindrical shaped body affected by spatially varying heat generation is presented. The dimensionless problem is solved analytically by using both partial solutions and the variation of parameters techniques. Having in mind industrial microwave heating for food pasteurization, the easy-to-handle solution is used to confirm the intrinsic lack of spatial uniformity of such a treatment in comparison to the traditional one. From an experimental point of view, a batch pasteurization treatment was realized to compare the effect of two different control techniques both based on IR thermography readout: the former assured a classical PID control, while the latter was based on a ‘‘shadowing’’ technique, consisting in covering portions of the sample which are hot enough with a mobile metallic screen. A measure of the effectiveness of the two control techniques was obtained by evaluating the thermal death curves of a strain Lactobacillus plantarum submitted to pasteurization temperatures. Preliminary results showed meaningful increases in the microwave thermal inactivation of the L. plantarum and similar significant decreases in thermal inactivation time with respect to the traditional pasteurization thermal treatment.
|Digital Object Identifier (DOI):||10.1016/j.infrared.2006.06.020|
|Codice identificativo ISI:||000244217500025|
|Codice identificativo Scopus:||2-s2.0-33845986756|
|Appare nelle tipologie:||1.1 Articolo in rivista|