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Analytical study on uneven heating relaxation of food inside industrial microwave oven by means of water film
Author(s) -
Suga Ryosuke,
Ijuin Taichi,
Hashimoto Osamu,
Takatomi Tetsuya,
Watanabe Shinya
Publication year - 2007
Publication title -
microwave and optical technology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.304
H-Index - 76
eISSN - 1098-2760
pISSN - 0895-2477
DOI - 10.1002/mop.22177
Subject(s) - microwave oven , microwave , microwave heating , water heating , materials science , sterilization (economics) , dielectric heating , relaxation (psychology) , heat transfer , analytical chemistry (journal) , electrical engineering , engineering , chemistry , thermodynamics , waste management , physics , telecommunications , environmental chemistry , monetary economics , foreign exchange , economics , foreign exchange market , psychology , social psychology
When foods are sterilized by heating in the industrial microwave oven, uneven heating takes place inside the heated foods. This causes inadequate sterilization and deterioration of foods. In this paper, we analyzed temperature distribution of a food inside the industrial microwave oven. Parallel finite‐difference time‐domain method and heat transfer equation are applied to the temperature analysis. As a result, the trend of the temperature distribution inside the food is explained. And, it is confirmed that temperature rise at the edge of the cup is reduced by arranging water film around the food. Basic data for uniform heating of foods is provided. © 2007 Wiley Periodicals, Inc. Microwave Opt Technol Lett 49: 518–521, 2007; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/mop.22177