Optimisation of Active Packaging for Microwaveable Food ...KBBE.2012.2.3-02 –Exploitation of...
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2014-09-18 Comsol Conference 2014 Cambridge Stanislav Landa, Alexander Bardenstein Optimisation of Active Packaging for Microwaveable Food Products Using COMSOL Multiphysics® HealthBread – HealthBread product innovation based on FP 6 Healthgrain results and knowledge. GA number: 312165 Funded by the 7th Framework Programme of the European Union, Collaborative Project. KBBE.2012.2.3-02 – Exploitation of Framework Programme project results in food processing by small and medium-sized enterprises. www.performance-fp7.eu
Transcript of Optimisation of Active Packaging for Microwaveable Food ...KBBE.2012.2.3-02 –Exploitation of...
2014-09-18
Comsol Conference 2014 CambridgeStanislav Landa, Alexander Bardenstein
Optimisation of Active Packaging for
Microwaveable Food Products Using COMSOL Multiphysics®
HealthBread – HealthBread product innovation based on FP 6 Healthgrain results and knowledge. GA number: 312165Funded by the 7th Framework Programme of the European Union, Collaborative Project.KBBE.2012.2.3-02 – Exploitation of Framework Programme project results in food processing by small and medium-sized enterprises.
www.performance-fp7.eu
Outline
• Microwave oven
– Construction and inhomogeneity
– Heating of food
– Oven EM-field
– Reflectors
– Sandwich example
• The Performance project
– Project outline
– Usage of reflective bands and patterns
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
A microwave oven
• Magnetron
– 2.45 GHz
• Waveguide
– Directs and scatters
• Cavity
• Turntable or mode stirrer
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Inhomogeneity
• The oven cavity is designed for an optimal introduction of electromagnetic energy.
• The distribution of the cavity EM-field in a domestic MW-appliance is necessary inhomogeneous due to a pattern of standing waves.
• Inhomogeneous absoption.
• Simulation results can be tested using thermochromatic gels or susceptors.
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Microwave heating of a frozen bun
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
MW
fo
cusi
ng
in t
he
core
Ther
mal
ru
naw
ay
in t
he
core
Wat
er v
apo
r p
um
pin
g to
war
d c
rust
an
d
con
de
nsa
tio
n
Deh
ydra
tio
n o
f st
arch
in t
he
core
an
d s
oak
age
of
the
cru
st
Ther
mal
ru
naw
ay in
the
cru
st
Co
mp
lete
de
hyd
rati
on
an
d s
talin
g o
f th
e b
un
60 g
650 W
60 g
0 s 5 s 15 s 30 s
650 W
45 s 60 s
After 30s of heating
Defocusing – metal plate
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
No reflector
Totally
reflective
support
Reflective band
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Focusing
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
0 30 60 90 120 150 180 210 240 270-20
-10
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Tem
per
ature
, oC
Time, s
1
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3
0 30 60 90 120 150 180 210 240 270-20
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Tem
pera
ture
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Time, s
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Overfocusing
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Continuous and patterned reflectors
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
I0 (microwave intensity, W/m2)
I0
I0
Naked product Continuous reflector
~ I0
The necessity ofPERsonalized FOod using Rapid MAnufacturing for the Nutrition of elderly ConsumErs
PERFORMANCE
• 150 million European citizens will be over 65
years of age by 2050.
• Up to 50% of residents in nursing homes are
malnourished.
• Due to their limited physical and physiological
capabilities such as mastication and
swallowing, anorexia and reduced sensorial
capabilities, their meal has to have a special
texture (pureed, thickened or gelled) and an
intensified aroma.
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Objective
• The PERFORMANCE project pursues the goal to develop, implement and validate
a holistic personalised food supply chain for frail elderly persons living either in
nursing homes, ambient assisted living facilities or simply at home (visited by
nursing services).
• Personalised meals go beyond composition and portion size to include individual
nutrient requirements and modified textures, which have the appearance and
natural taste of traditional meals.
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
PERFORMANCE 3D food printers
courtesy of
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Physical characterization
-20 -10 0 10 20 30 40 50 60
0
5
10
15
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25
30
35
40
45
50
55
60
65
70
75
2.4
5 G
Hz m
icro
wave p
enetr
ation d
epth
( d
p )
, cm
Temperature, oC
chicken
beef
pork
potato
pasta
carrot
peas
couliflowercauliflower
Microwave penetration depth
(dielectric constant and loss factor)Specific heat capacity
(Differential Scanning Calorimetry)
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
PERFORMANCE packaging concept
• Ink-jet printed partially
reflective patterns of
perforations control
microwave power losses in
each component of the
personalised meal.
• Each personalised meal
composition will be re-heated
homogeneously and with the
same rate regardless of the
mass and type.
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Optimisation of partially transmitting shields
Active packaging based on the
shields with square perforations
whose geometrical openness is
in the range of 20…40% improve
heating homogeneity by 50…80%
0 5 10 15 20 25 30 35
0.0
0.2
0.4
0.6
0.8
1.0
1.2
1.4
1.6
1.8
2.0
circular subwavelength perforations
square subwavelength perforations
transmitting slit perforations
Geometrical openness of a pattern, %
No
rma
lize
d r
ela
tive
in
ho
mo
ge
ne
ity o
f h
ea
tin
g, v P
, a
.u.
No shields ('naked' food sample)
Total side shield
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Optimisation of partially transmitting shields
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
P = 2f0E2
i = (Pmax P)/P
Microwave power losses
Inhomogeneity index
(W/m3)
Optimisation of partially transmitting shields
Pattern Absorbed energy [W/cm³] Std. Deviation [W/cm³]
No reflectors 2.79 0.549
No. 1 1.50 0.317
No. 2 1.03 0.200
No. 3 0.93 0.199
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Conclusions
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
• Patterns of sub-wavelength square perforations can be unhesitatingly
recommended for the implementation of partially-transmitting shields.
• They can improve microwave heating homogeneity by a factor of 3 if
geometrical openness of the pattern is within the range from 20 to 35%.
• Implementation of the pattern should be based on the sub-wavelength
square perforations of the side length of 1.0…1.5 cm.
• Positional relationship of perforations in the pattern is not important,
however its geometrical openness must exceed 20%.
Thank you ...
... for your attention!
For more information find us on
www.performance-fp7.eu
Contacts:
Presenter: Stanislav Landa (Danish Technological Institute), [email protected]
Coordinator: Matthias Kück (Biozoon), [email protected]
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
