A comparison of models and methods for simulating the microwave heating of moist foodstuffs

International Journal of Heat and Mass Transfer

Volumn 54, Issue 4, 2011, Pages 807-817

  Budd, C J ^a   Hill, A D C ^a  

^a University of Bath   (United Kingdom)

Author keywords

Foodstuff; Lambert law; Microwave heating; Smoothed enthalpy method

Indexed keywords

APPLIED ELECTRIC FIELD; DECAYING FIELDS; EXPONENTIAL DECAYS; FOODSTUFF; HEATING EFFECT; LAMBERT LAW; MOISTURE CONTENTS; OSCILLATORY COMPONENTS; PHASE CHANGE; PROCESS CHANGE; SMOOTHED ENTHALPY METHOD;

DIELECTRIC PROPERTIES; ELECTRIC FIELDS; ENTHALPY; MICROWAVE DEVICES; MICROWAVE HEATING; MICROWAVES; NUMERICAL METHODS; PHASE TRANSITIONS; STOVES;

HEATING;

EID: 78649975290     PISSN: 00179310     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijheatmasstransfer.2010.10.022     Document Type: Article

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