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首页> 外文期刊>Acta Horticulturae >Effect of the variation of electromagnetic wave profiles (microwaves) during the heating of foods.
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Effect of the variation of electromagnetic wave profiles (microwaves) during the heating of foods.

机译：食物加热过程中电磁波分布（微波）变化的影响。

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摘要

The coupled microscopic heat and mass transfer balances in a food heated by microwaves are solved. The conversion of electromagnetic energy into heat within the food is accounted for, as well as variable thermal, transport and electromagnetic properties. Balances lead to highly nonlinear coupled differential equations that were solved using a commercial software (Comsol 3.2). Maxwell laws were used to describe the interaction of the electromagnetic radiation with the food materials. The mathematical model enables to evaluate the effect of product size on the predicted temperature and water content profiles, as well as the possibility of irradiation over one or both opposite surfaces. The use of constructive interference of waves within the food was also simulated in an attempt to improve the uniformity of temperature profiles during heating. Results show the potential benefits of this heating policy.
机译：解决了微波加热的食品中的微观传热和传质耦合问题。食物中的电磁能转化为热量以及可变的热，传输和电磁特性都得到了考虑。天平导致高度非线性的耦合微分方程，使用商业软件（Comsol 3.2）求解。用麦克斯韦定律描述电磁辐射与食品材料的相互作用。该数学模型能够评估产品尺寸对预测的温度和水含量曲线的影响，以及在一个或两个相对表面上照射的可能性。为了提高加热过程中温度分布的均匀性，还模拟了食品中波浪的相长干涉的使用。结果显示了这种加热策略的潜在好处。

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