Application of advanced microwave technology to enhance the heating efficiency of pork sausage heating

¹ Department of Mechanical Engineering, Faculty of Engineering, Mahidol University, Nakhon Pathom, Thailand
² Department of Mechanical Engineering, Faculty of Engineering, Thammasat University, Pathumthani, Thailand

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

The most commonly used method for heating fermented pork sausage in Thailand is grilling over a charcoal stove. However, this method presents several drawbacks, including air pollution, which directly affects human health. Therefore, the combination of microwave and hot air heating presents a promising alternative. Microwaves can penetrate the food’s interior, heating it from the inside out, while hot air ensures heating of the outer surface. This synergy facilitates rapid and more uniform cooking of fermented pork sausage. This study develops a three-dimensional model (3D) to simulate the heating of fermented pork sausage using microwave energy, hot air, and a combination of both. Maxwell’s equation and the heat transfer equation are employed to investigate the effects of waveguide position on the distribution of temperature and cooking completeness. The results show that the Type C waveguide configuration in a microwave-hot air oven at 100 °C provides the most uniform distribution of temperature, achieving the highest cooking completeness at 97.7%. These findings can contribute to the design and development of microwave heating systems for sausages and other food products.