MODELING MICROWAVE COOKING OF COCKTAIL SHRIMP

A mathematical model for microwave cooking of cocktail shrimp was deve loped. The model included heat and mass transfer and microbial inactiv ation kinetics. A simple 2 dimensional cylindrical slab geometry was u sed and model equations were solved using the finite difference method . The model predictions on temperature and mass loss were in good agre ement with the observed data. Temperature predictions were within +/-6 C and mass predictions were within +/-2 g of the observed data.