Microwave phase control heating

Food processors are increasingly looking towards new microwave-based techno logies to deliver competitive advantage in the market place, reduce operati onal costs, allow greater product innovation and increase flexibility witho ut the need for large capital investments. The technical barriers to the wi despread exploitation of microwave heating, and opportunities for microwave heating in food processing, are discussed in the context of the need to un derstand the microwave field/material/process interaction. It is shown how a new application of interference techniques, called phase control microwav e heating, may offer opportunities for enhanced heat transfer in food proce ssing, especially for direct control of the spatial power deposition within a foodstuff. Simulations of phase control heating using a 3D FETD microwav e model, validation of experimental findings and examples in other applicat ions are presented.