Variations in the dielectric properties of foods with applied microwave frequencies, and food composition, moisture content and temperature, were investigated. A series of equations to estimate the dielectric properties of a wide range of food materials was deduced from available experimental data and current understanding. The equations are suitable for incorporating into a numerical model to predict the transient temperature and moisture-content profiles within microwave-heated foods.
The fundamental reasons for considering the adoption of hydrogen as a fuel, industrial feedstock and energy storage medium are presented. Hydrogen production methods are outlined, with reference to the colour prefixes used to describe different types of hydrogen. The relative greenhouse gas emissions and economics of green and blue hydrogen production are considered for achieving a ‘net zero’ climate-neutral energy system by 2050. In general, it appears that green hydrogen will soon be cheaper than blue hydrogen due to the falling costs of renewable electricity and electrolysers, then cheaper than grey hydrogen, and in the long term potentially cheaper than natural gas.
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