Abstract
The susceptor and susceptor thickness significantly influence the microwave heating process. This work theoretically investigates the effects of two different susceptors with various thicknesses on microwave heating of raw meat. A susceptor with low dielectric loss (alumina) and a susceptor with high dielectric loss (SiC) are used for present study to investigate the effect of dielectric loss during microwave heating. The addition of the alumina susceptor either enhances or diminishes the heating rate of resonating samples depending on thickness, while the addition of the SiC susceptor improves the heating uniformity of resonating samples. The addition of susceptors on thick samples shows different characteristics from resonating samples. High heating rate and heating uniformity are the two major criteria for several microwave heating applications. Hence, the optimum susceptor thicknesses for specific sample dimensions are determined based on either high heating rate or heating uniformity.
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