Abstract
By using the Crank-Nicolson finite-difference method, a computer model to predict temperatures and moisture contents during microwave heating was developed. In this model, variable thermal and moisture-transfer properties were allowed. The model could apply to microwave heating with continuous and on-off power and to the cooling stage after microwave heating. A method to estimate the electric-field strength of a microwave oven was outlined and verified experimentally. Bread was chosen as the test material. The model predicted temperatures very well during microwave heating and the cooling stage. It also predicted the average moisture content closely to experimental values up to 30 seconds of heating (within 2% error) with an electric-field strength of 42·5 V/cm.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
