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The factors, which determine the temperature in microwave-heated food, include the applied power, exposure time, the geometry of the microwave applicator, the geometry and size of the heated food and the electromagnetic and thermal properties of the food. Uneven temperature distribution within microwave-heated food is commonly reported. Coupled with this, any realistic analysis of microwave heating in moist food must account for simultaneous heat and moisture diffusion through the material. Analysis of simultaneous heat and moisture diffusion predicts that two waves of heat and moisture diffusion will result from microwave heating. It appears that the faster of these two diffusion waves is the dominant factor during microwave heating. This paper presents a summarised derivation of solutions to the forced diffusion equations that describe simultaneous heat and moisture transport during microwave heating of rectangular blocks,cylinders and spheres. These equations describe the subsurface heating in rectangular block and the core heating in small radii cylinders and spheres. They also predict the transition to surface heating in cylinders and spheres as their radii increase or the microwave attenuation factor of the food becomes larger. |
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柳林老妖: 金币+25, 翻译EPI+1, ★★★★★最佳答案, 辛苦啦 2013-03-31 19:45:47
柳林老妖: 金币+25, 翻译EPI+1, ★★★★★最佳答案, 辛苦啦 2013-03-31 19:45:47
| 决定微波加热的食物的温度的因素包括 功率、暴露时间、微波发射的几何方向、食物的形状和大小、食物的电磁和热性质。报道里经常提到：微波加热的食物内部经常存在不均匀的温度分布。除了这些，用微波加热潮湿的食物必须考虑热扩散和水分扩散。同时的热扩散和水分扩散分析表明热扩散和水分扩散源于微波的热量。在微波加热的过程中，这两个扩散中较快的是决定因素。本论文提出了一个扩散方程偏离的解决方法来描述在长方体、圆柱体和球体中同时的热扩散和水分扩散。这些方程描述了长方体的下表面传热和小半径圆柱体和球体的缩核传热，也预测了随半径增加和食物微波衰减因子增加圆柱体和球体表面传热的迁移。 |
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