MICROWAVE-HEATING DISTRIBUTIONS IN SLABS, SPHERES AND CYLINDERS WITH RELATION TO FOOD-PROCESSING

Relatively simple mathematical models for microwave energy penetration in food products were applied, based on Lambert's law and taking into account internal reflections. With these models direct insight in mic rowave heating distributions in products with basic geometries and hom ogenous composition can be gained. Effects of changes in product compo sition with relation to dielectric properties and changes in product s ize can be predicted. The model was not designed to give an exact and detailed prediction of temperature distributions during microwave heat ing. However, it can simulate microwave heating of various food produc ts and be useful for designing heat treatments.