Effects of power input and food aspect ratio on microwave thawing process of frozen food in commercial oven

Abstract This research studied the effects of power level and aspect ratio by numerical and experimental analysis in the microwave heating process. The sample was congee frozen rice. A three-dimensional model developed to solve Maxwell’s equations and Fourier’s heat equations using the finite element method in COMSOL Multiphysics software. The simulated temperature results were validated experimental results to measure five locations temperature by fibre-optic sensors. The surface temperature was captured by an infrared camera. From the results, the RMSE values of transient temperature were between ranges of 6.14 and 12.88 °C. The calculated temperature contours were in a good agreement for the 300-s heating. In addition, the increasing heating rate was 27% at the higher power level (1300–1800 W). The aspect ratio of sample change was significant change uniformity occurred. Finally, the expected results from the study will provide a conceptual framework, critical parameters, and distribution of microwave oven applicable temperature for specific frozen food and its packing.