Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon

Applied Thermal Engineering

Volumn 73, Issue 1, 2014, Pages 914-923

  Campañone, Laura Analía ^a,b   Bava, José Alberto ^a   Mascheroni, Rodolfo Horacio ^a,b  

^a UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

FEM; Microwave heating; Uniformity; Wave interference

Indexed keywords

ELECTRIC FIELDS; ELECTROMAGNETIC WAVES; ENERGY TRANSFER; FINITE ELEMENT METHOD; MAXWELL EQUATIONS; MICROWAVE HEATING; MICROWAVES; PROCESS CONTROL; RESONANCE; TEMPERATURE CONTROL; WAVE INTERFERENCE;

ELECTRIC FIELD EXCITATION; FINAL TEMPERATURES; INTERNAL TEMPERATURE; MICROWAVE HEATING PROCESS; NUMERICAL PREDICTIONS; PROCESS SIMULATIONS; RESONANCE PHENOMENA; UNIFORMITY;

THERMAL PROCESSING (FOODS);

EID: 84907218043     PISSN: 13594311     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.applthermaleng.2014.08.048     Document Type: Article

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