Modeling Electromagnetic thawing

Modeling of food thawing assisted by electromagnetic field microwave (MW) and  radio-frequency (RF) range brings a complexity due to coupling heat transfer with phase change and solution of electric field displacement. Therefore, the objective of this work is to model MW and RF assisted thawing of food products. Coupled heat conduction and electric field distributions in a 3D domain will be solved, and all thermo-physical and dielectric properties will be temperature dependent.

My Ph.D. student Rahmi is currently working for the RF modeling part to complete his dissertation where we have been collaborating with Dr. Francesco Marra from Salerno, Italy in this project.

I am looking for a post-doc or Ph.D. student to work further in this field for a proper design of an electromagnetic thawing unit. The eventual objective is to complete this project with a possible industrial partner.