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

DOI10.1016/J.IJHEATMASSTRANSFER.2010.10.022zbMath1209.80002OpenAlexW2056048286MaRDI QIDQ632535

A. D. C. Hill, Chris J. Budd

Publication date: 25 March 2011

Published in: International Journal of Heat and Mass Transfer (Search for Journal in Brave)

Full work available at URL: https://doi.org/10.1016/j.ijheatmasstransfer.2010.10.022

zbMATH Keywords

microwave heatingfoodstuffLambert lawsmoothed enthalpy method

Mathematics Subject Classification ID

Stefan problems, phase changes, etc. (80A22) Technical applications of optics and electromagnetic theory (78A55) Waves and radiation in optics and electromagnetic theory (78A40)

Uses Software

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Cites Work

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• Accurate solutions of moving boundary problems using the enthalpy method
• Analysis of resonances during microwave thawing of slabs.
• Moisture transport in intensive micorwave heating of biomaterials: a multiphase porous media model
• A new computational approach to microwave heating of two‐phase porous materials

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