Coupled electromagnetic and heat transfer model for microwave heating in domestic ovens

Temperature-Dependent Dielectric and Thermal Properties of Whey Protein Gel and Mashed Potato

“…Modeling of the microwave heating process based on measured dielectric and thermal properties is a powerful tool to assist food scientists in understanding how microwaves interact with various components of food and can allow them to design food products and packages that heat more uniformly in a wide range of microwave ovens. Accurate measurement of temperature-dependent properties is critical for accurate simulation by these models (Datta and Anantheswaran, 2001;Pitchai et al, 2012).…”

“…Understanding how microwaves interact with food will help food scientists develop packaged food products that provide better cooking performance in domestic microwave ovens in terms of heating uniformity (Bradshaw et al, 1997;Gunasekaran and Yang, 2007;Rakesh et al, 2009;Ryynänen et al, 2004). A coupled electromagnetic and heat transfer model is a promising tool for understanding the multiphysics process involved in microwave heating (Chen et al, 2008;Geedipalli et al, 2007;Pitchai et al, 2012).…”

Thermodynamics model based temperature tracking control in microwave heating

“…Generally, two main approaches, Maxwell's equations and Lambert's law, are widely engaged in modelling heat transfer of material irradiated by microwaves (Durairaj et al, 2009;Pitchai et al, 2012;Chatterjee et al, 2007). Wei et al (2012) formulated a heat transfer model by Maxwell's equations coupled with nonlinear heat conduction.…”

Generalized characterization of microwave power absorption for processing of circular shaped materials

“…The scenario becomes even more crucial for microwave therapy, where successful ablation of the target zone without damaging the surrounding tissues requires accurate knowledge of the detailed power absorption patterns. Accordingly, a series of target oriented research works has been conducted over the years, to identify the microwave heating dynamics within circular domains related to food processing (Basak, 2005, 2006, Basak, 2007a,b, Basak, 2011Ayappa, 2001, 2002;Gunasekaran and Yang, 2007;Knoerzer et al, 2008;Liu et al, 2013;Franca, 2000, 2002;Pandit and Prasad, 2003;Pitchai et al, 2012;Rakesh et al, 2010;Sakai et al, 2003Sakai et al, , 2004Samanta and Basak, 2009;Souraki et al, 2009;Zhou et al, 1995;Zhu et al, 2007), material processing (Chen et al, 2001(Chen et al, , 2011Kowalski and Pawlowski, 2011;Meier et al, 2009;Navarrete et al, 2012;Perry et al, 2002;Sangdao et al, 2006;Wang et al, 2009;Wu et al, 2004;Yasaka et al, 2006;Zhao et al, 2009), medical therapy (Brace et al, 2007;Li et al, 2012;Park et al, 2012;Stang et al, 2012;Tanaka et al, 1993;Yacoob and Hassan, 2012;Zastrow et al, 2011), etc. In spite of extensive research, a generalized material invariant analysis of the microwave power absorption characteristics within circular samples as a function of sample dimensions and material properties is yet to appear in the literature....…”