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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Sample text

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.

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