Shape Effect on the Temperature Field during Microwave Heating Process
Aiming at improving the food quality during microwave process, this article mainly focused on the numerical simulation of shape effect, which was evaluated by microwave power absorption capability and temperature distribution uniformity in a single sample heated in a domestic microwave oven. This ar...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/9169875 |