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Microwave‐Heating Temperature Profiles for Thin Slabs Compared to Maxwell and Lambert Law Predictions
Author(s) -
BARRINGER SHERYL A.,
DAVIS EUGENIA A.,
GORDON JOAN,
AYAPPA K. GANAPATHY,
DAVIS H. TED
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06309.x
Subject(s) - beer–lambert law , microwave , maxwell's equations , power law , rate equation , field (mathematics) , materials science , optics , physics , classical mechanics , mathematics , quantum mechanics , statistics , kinetics , pure mathematics
Slabs of agar gel were heated in a microwave oven. Temperatures were measured at various depths into the sample to experimentally determine the internal temperature profile. These were compared to power and temperature profiles predicted from Lambert's law, Maxwell's field equations and a Combined equation. Lambert's law and the Combined equation predicted a much slower heating rate than found experimentally, while Maxwell's field equations gave a much more accurate prediction. Because of the internal standing waves that are created, a small variation in sample thickness could make a large difference in heating rate for thin samples.