Abstract
［［Objective ］］ This study aimed to solve coking scorch caused by excessive local temperature often occurs when microwave heating of fruit and vegetable materials.[Methods ] A coupling model of electromagnetic -heat conduction with dielectric properties varying with temperature was established,and the correctness of the model was verified by experiments.[Results ] When the shape is cube,materials with larger dielectric properties are more likely to form a high temperature accumulation zone far from the center,and when the shape is sphere,materials with larger dielectric properties are more likely to form a high temperature accumulation zone in the center.If the size is the same,the temperature uniformity of the material with smaller dielectric properties is higher,and the temperature uniformity is increased by 43.8% when the dielectric constant is reduced by 24.8%.[Conclusion ] The temperature distribution uniformity of the material can be effectively controlled by adjusting the dielectric characteristics and size of the material.
Publication Date
2-18-2025
First Page
29
Last Page
35
DOI
10.13652/j.spjx.1003.5788.2023.80546
Recommended Citation
Ledao, ZHANG; Qihui, YU; and Xiaohang, DING
(2025)
"The effect of fruits and vegetables changes on the temperature characteristic during microwave heating,"
Food and Machinery: Vol. 40:
Iss.
9, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2023.80546
Available at:
https://www.ifoodmm.cn/journal/vol40/iss9/4
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