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Shape Effect on the Temperature Field during Microwave Heating Process
المؤلفون المشاركون
Zhang, Shiwei
Su, Tianyi
Zhang, Zhijun
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-24، 24ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-02-11
دولة النشر
مصر
عدد الصفحات
24
الملخص EN
Aiming at improving the food quality during microwave process, this article mainly focused on the numerical simulation of shape effect, which was evaluated by microwave power absorption capability and temperature distribution uniformity in a single sample heated in a domestic microwave oven.
This article only took the electromagnetic field and heat conduction in solid into consideration.
The Maxwell equations were used to calculate the distribution of microwave electromagnetic field distribution in the microwave cavity and samples; then the electromagnetic energy was coupled as the heat source in the heat conduction process in samples.
Quantitatively, the power absorption capability and temperature distribution uniformity were, respectively, described by power absorption efficiency (PAE) and the statistical variation of coefficient (COV).
In addition, we defined the comprehensive evaluation coefficient (CEC) to describe the usability of a specific sample.
In accordance with volume or the wave numbers and penetration numbers in the radial and axial directions of samples, they can be classified into different groups.
And according to the PAE, COV, and CEC value and the specific need of microwave process, an optimal sample shape and orientation could be decided.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Zhang, Zhijun& Su, Tianyi& Zhang, Shiwei. 2018. Shape Effect on the Temperature Field during Microwave Heating Process. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-24.
https://search.emarefa.net/detail/BIM-1185601
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Zhang, Zhijun…[et al.]. Shape Effect on the Temperature Field during Microwave Heating Process. Journal of Food Quality No. 2018 (2018), pp.1-24.
https://search.emarefa.net/detail/BIM-1185601
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Zhang, Zhijun& Su, Tianyi& Zhang, Shiwei. Shape Effect on the Temperature Field during Microwave Heating Process. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-24.
https://search.emarefa.net/detail/BIM-1185601
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185601
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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