Heat transfer equations solved by the finite element method can be used to understand how foods’ temperature changes during tempering. In this paper, the transient temperature change of frozen potato puree tempered in microwave and microwave infrared combination oven was simulated by the finite element method, separately. Maxwell equations were used to calculate the microwave power. Thermal and dielectric properties varied with temperature. Experimental temperature data obtained from the data of the same oven in a previous study for different positions of potato puree were used to validate the simulations developed for different microwave (30, 40, and 50%) and microwave (30, 40, and 50%)-infrared power (10%) combinations. The alteration of temperature according to position in the frozen mashed potato sample was simulated. Port input power for microwave heating by time was obtained. Average root mean square error (RMSE) between literature experimental temperature data and the simulation model was in good agreement with 0.76 °C for microwave and 0.90 °C for microwave and infrared combinations. Microwave and infrared powers’ effects on the rate of heat transfer of potato puree were also studied.

通过有限元法求解的传热方程可用于了解食物在调温过程中的温度变化。本文分别采用有限元方法模拟了冷冻马铃薯泥在微波和微波红外组合烤箱中回火的瞬态温度变化。麦克斯韦方程用于计算微波功率。热和介电特性随温度变化。从先前研究中同一烤箱的数据中获得的针对马铃薯泥不同位置的实验温度数据用于验证针对不同微波（30%、40% 和 50%）和微波（30%、40% 和 50%）开发的模拟)-红外功率 (10%) 组合。模拟了冷冻土豆泥样品中温度随位置的变化。随时间获得微波加热的端口输入功率。文献实验温度数据与仿真模型之间的平均均方根误差 (RMSE) 与微波的 0.76 °C 以及微波和红外组合的 0.90 °C 非常吻合。还研究了微波和红外功率对马铃薯泥传热速率的影响。