The Development of a Digital Twin to Improve the Quality and Safety Issues of Cambodian Pate: The Application of 915 MHz Microwave Cooking

Foodborne diseases are common in Cambodia and developing good food hygiene practices is a mandatory goal. Moreover, developing a low-carbon strategy and energy efficiency is also a priority. This study focuses on pate cooking, a very common food product in Cambodia. In this paper, the authors chose to develop a digital twin dedicated to perfectly predict the temperature for cooking in a 915 MHz single-mode cavity, instead of using a classical and energy-consuming steaming method. The heating strategy is based on a ramp-up heating and a temperature-holding technique (with Tylose((R)) as the model food and Cambodian pate). The model developed with COMSOL (R) Multiphysics software can accurately predict both local temperatures and global moisture losses within the pate sample (RMSE values of 2.83 and 0.58, respectively). The moisture losses of Cambodian pate at the end of the process was 28.5% d.b (dry basis) after a ramp-up heating activity ranging from 4 to 80 degrees C for 1880 s and a temperature-holding phase at 80 degrees C for 30 min. Overall, the accurate prediction of local temperatures within Cambodian pate is mainly dependent on the external heat-transfer coefficient during the temperature-holding phase, and is specifically discussed in this study. A 3D model can be used, at present, as a digital twin to improve the temperature homogeneity of modulated microwave power inputs in the future.

Automated summary

This study focuses on the development of a digital twin model for the cooking process of a common food product in Cambodia - pate. The model accurately predicts the temperature and moisture changes in the pate. This is important for improving energy efficiency and food quality.