Swedish-Polish software improves quality of microwave meals
Swedish and Polish researchers have developed a software-based product for simulating and optimising the heating and defrosting processes in microwave ovens. The results of the project, funded by EUREKA, are already used by frozen food companies wishing to perfect their products and ensure uniform heating. European consumer habits have changed over the last decade, and have led to an increased demand for 'ready meals'. The trend has been driven by a combination of a rise in single and two-person households, fewer families sitting down to eat together, and an increase in freezer and microwave ownership. Correctly heating pre-prepared meals ensures that food is nutritious, does not lose its taste, and neither dries out nor discolours. The MICRODEFROST MODEL is therefore of interest to convenience food producers, appliance manufacturers and consumers. 'We used our own product development tool - now extended with results from the simulation software developed as input - to predict microwave heating uniformity and enable us to optimise all the key parameters involved,' explains Birgitta Wäppling-Raaholt from the Swedish Institute for Food and Biotechnology (SIK). 'This makes it possible to design the make-up of the food product - geometry, placement of different food components, packaging parameters and so on - much faster. It is also possible to reduce experimental work when developing new ready meals.' The new software models how microwaves heat different food components - the different ingredients in a meal, and how the heat is transferred. Other software developed at SIK is able to control heat distribution, to maximise uniform heating. The technology has already found other applications, including the defrosting and rotation of foods during microwave heating. Other potential spin-offs include controlled pasteurisation of potentially infected products through more uniform heat treatment. 'The extension of our product development tool to include phase shifts and rotation gives it a high innovation value, so this is a global first,' says Dr Raaholt. As the technology will ultimately enable companies to get higher quality products to the market more quickly, there has already been a great deal of interest from companies around Europe. The researchers are now using the tool to carry out contract work at SIK to help companies improve their products, and give courses on the techniques involved. 'We are now starting to train specialists to enable food companies to apply the tool themselves. And we have already established an initial 'club' network of test kitchens to make use of the product development tool,' says Dr Raaholt.
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Sweden