The effect of fruits and vegetables changes on the temperature characteristic during microwave heating
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(1. School of Life Science and Technology , Inner Mongolia University of Science and Technology , Baotou , Inner Mongolia 014010 , China ; 2. School of Mechanical Engineering , Inner Mongolia University of Science and Technology , Baotou , Inner Mongolia 014010 , China)

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    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.

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张乐道,虞启辉,丁小航.果蔬物料变化对微波加热温度特性的影响[J].食品与机械英文版,2024,40(9):29-35.

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History
  • Received:June 14,2023
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  • Online: February 18,2025
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