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Dielectric Heating
By international agreement, certain frequencies have been allocated for industrial, scientific and medical (ISM) use in order to avoid interference with telecommunications
Microwave (MW) heating
Factors influencing microwave heating
Penetration of MWs • Penetration measure of the ability of MW to heat is determined by the dielectric constant & the loss factor of food.
Mechanisms of microwaves heating
MW heating system
Advantages of microwave processing
Food processing applications of microwaves
MW pasteurization and sterilization
Introduction
FOOD FACTORS AFFECTING ENERGY ABSORPTION
FOOD FACTORS: SHAPE EFFECT REFRACTED ANGLES ARE SMALLER THAN THE INCIDENT ANGLES, RESULTING IN CONVERGENCE
FOOD FACTORS: VOLUME
DIELECTRIC PROPERTIES OF FOODS
FOOD FACTORS: DIELECTRIC PROPERTIES (PENETRATION DEPTH) Large radius
SIGNIFICANT INTERPLAY OF PROPERTIES, SIZE, AND SHAPE
SIMULTANEOUS HEATING OF TWO FOODS WITH DIFFERENT PROPERTIES
RELATIVE POWER ABSORPTION IN SIMULTANEOUS HEATING OF TWO DIFFERENT FOODS FOLLOWS THE SAME RELATIONSHIP AS WHEN HEATED INDIVIDUALLY
SIMULTANEOUS FOLLOWS INDIVIDUAL
ACTIVE PACKAGING EFFECT OF PACKAGING: REDUCED EDGE HEATING USING A FOIL
ACTIVE PACKAGING: SUSCEPTORS EMULATE CONVENTIONAL HEATING