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- W2078361237 abstract "The factors, which determine the temperature in microwave-heated food, include theapplied power, exposure time, the geometry of the microwave applicator, the geometry and size ofthe heated food and the electromagnetic and thermal properties of the food. Uneven temperaturedistribution within microwave-heated food is commonly reported.<br><br>Coupled with this, any realistic analysis of microwave heating in moist food must account forsimultaneous heat and moisture diffusion through the material. Analysis of simultaneous heat andmoisture diffusion predicts that two waves of heat and moisture diffusion will result from microwaveheating. It appears that the faster of these two diffusion waves is the dominant factor duringmicrowave heating.<br><br>This paper presents a summarised derivation of solutions to the forced diffusion equations thatdescribe simultaneous heat and moisture transport during microwave heating of rectangular blocks,cylinders and spheres. These equations describe the subsurface heating in rectangular block and thecore heating in small radii cylinders and spheres. They also predict the transition to surface heatingin cylinders and spheres as their radii increase or the microwave attenuation factor of the foodbecomes larger." @default.
- W2078361237 created "2016-06-24" @default.
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- W2078361237 date "2006-01-01" @default.
- W2078361237 modified "2023-09-27" @default.
- W2078361237 title "Modeling Microwave Heating in Blocks, Cylinders and Spheres" @default.
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- W2078361237 doi "https://doi.org/10.13031/2013.20850" @default.
- W2078361237 hasPublicationYear "2006" @default.
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