Numerical investigation of coupled heat-mass transfer and expansion in wheat starch-gluten systems during microwave processing: Role of power and initial moisture.

ABSTRACT: Microwave heating is favored in wheat-based food processing for its rapid and selective heating, high efficiency, and environmental benefits, yet it often suffers from non-uniform temperature distribution. The underlying coupled heat transfer, mass transfer, and deformation mechanisms remain insufficiently understood, limiting the optimization of moisture content and microwave parameters. This study developed a multiphysics model to simulate heat and mass transfer in hydrated wheat starch-gluten systems under microwave irradiation. The model was experimentally validated and applied to analyze the effects of microwave power and moisture content on temperature, moisture, and stress-strain distributions. Results indicated that higher power and moisture levels accelerated heating and drying wi

SUBMITTER: Wu Y 

PROVIDER: S-EPMC12637096 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature