Integrated Simulation and Validation of A Microwave Resonant Cavity for Food Dehydration Applications

Sullon A.H.; Reto A.C.; Cabredo J.O.; Aldana D.M.; Olivares R.L.M.; Guerrero A.F.; Diaz E.V. · TEMSCON LATAM 2025 - Technology and Engineering Management Society Conference (2025) · DOI: 10.1109/temsconlatam65810.2025.11238605

Resumen

The present numerical-experimental research proposes the simulation of a microwave oven to operate as a microwave dehydration system. The purpose is to evaluate the thermal distribution in time and to determine the percentage of energy absorption in the products. The procedure consisted of modeling the geometry of a real microwave oven and configuring the operating parameters through numerical simulation. The results were then experimentally validated, using temperature results measured with a thermographic camera for a potato sample. The numerical results show that in 90 seconds the temperature reached is between 80 and 85 °C. Likewise, the percentage of microwave energy absorption in the potato sample was approximately 44.22%. Therefore, this would allow the future development and implementation of a prototype based on microwave technology with modifications to ensure shorter dehydration times, process safety, optimization of dehydration, and valuable information for the improvement of dehydrated products.