By Ashim K. Datta
"Integrates ideas of electromagnetics, dielectrics, warmth and moisture move, packaging, good mechanics, fluid move, foodstuff chemistry, and microbiology to supply a accomplished review of microwave processing in one obtainable source."
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Additional resources for Handbook of Microwave Technology for Food Application (Food Science and Technology)
This may be difficult in an empirical environment. The correct modeling of packaging will require better models of the pack- Fundamental Electromagnetics 27 aging material. To date most numerical simulations simply ignore dielectric packaging material since it is normally thin and has a low permittivity compared to the food material. This may provide a reasonable approximation in many cases. When advanced packaging materials, such as susceptors, are used, the package must be modeled. This means including thin films in the model.
8)], most of the food materials are not expected to have heating concentration for plane waves. When radius increases to 1 cm, most meats and vegetables have focusing, but frozen foods still have surface heating. For a much larger radius of 6 cm (Fig. 13b), using criteria for larger radius [Eq. (9)], most of the meats and some of the vegetables do not have focusing. 5 cm shown, only the frozen foods are expected to have focusing. For cavity heating, criterion for focusing is hard to obtain from analytical solutions.
Ohlson. Analysis and design of industrial microwave-ovens using the finite-difference time-domain method. Journal Microwave Power and Electromagnetic Energy, 31(3):142–157, 1996. Richard Holland. Pitfalls of staircase meshing. IEEE Transactions on Electromagnetic Compatibility, 35(4):434–439, 1993. Koji Iwabuchi, Tetsuo Kubota, Tatsuya Kashiwa, and Hiroaki Tagashira. Analysis of electromagnetic fields using the finite-difference time-domain method in a microwave oven loaded with high-loss dielectric.