Microwave and air drying I. Fundamental considerations and assumptions for the simplified thermal calculations of volumetric power absorption

被引：80

作者：

Khraisheh, MAM ^{[1
]}

Cooper, TJR ^{[1
]}

Magee, TRA ^{[1
]}

机构：

[1] Queens Univ Belfast, Dept Chem Engn, Belfast BT7 1NN, Antrim, North Ireland

来源：

JOURNAL OF FOOD ENGINEERING | 1997年 / 33卷 / 1-2期

关键词：

D O I：

10.1016/S0260-8774(97)00050-2

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The thermal modelling of foods in a microwave field was investigated. The purpose of this work was to simplify the complex thermal modelling necessary for the drying calculations. The calorimetric technique was used to model the power absorbed with respect to sample size and oven loading. A linear relationship between power absorbed and sample diameter was obtained, while a non-linear behaviour was observed between the power absorbed by samples of various diameters and oven loading. (C) 1997 Elsevier Science Limited.

引用

页码：207 / 219

页数：13

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