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A comparison of models and methods for simulating the microwave heating of moist foodstuffs

机译：模拟潮湿食品微波加热的模型和方法的比较

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摘要

We study the problem of heating a one-dimensional approximation to a slab-sided moist foodstuff in a microwave oven, allowing for a phase change and drying. We initially investigate the accuracy of the Lambert law of exponential decay of the applied electric field into the foodstuff and derive an approxi-mation for the field comprising the exponential decay term and an oscillatory component. We then show that the temperature of the foodstuff is given, to a good approximation, by only considering the heating effects of the exponentially decaying field. We then study the effects of drying. This process changes the dielectric properties of the material, which leads to changes in the field. However, these lead to smaller changes in the moisture content. A fast and accurate numerical method is derived which relies on smoothing the phase transition.
机译：我们研究了在微波炉中将一维近似加热到平板状潮湿食品的问题，以便进行相变和干燥。我们最初研究了施加到食物中的电场的指数衰减的朗伯定律的准确性，并推导了包含指数衰减项和振荡分量的电场的近似值。然后我们表明，仅考虑指数衰减场的热效应，就可以很好地近似估计食品的温度。然后，我们研究干燥的影响。该过程改变了材料的介电性能，这导致了场的变化。然而，这些导致水分含量的较小变化。推导了一种快速且精确的数值方法，该方法依赖于平滑相变。

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