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Journal of Food Quality
Volume 2018, Article ID 9169875, 24 pages
Research Article

Shape Effect on the Temperature Field during Microwave Heating Process

School of Mechanical Engineering and Automation, Northeastern University, Shenyang 110004, China

Correspondence should be addressed to Zhijun Zhang; nc.ude.uen.liam@gnahzjhz

Received 9 November 2017; Revised 2 January 2018; Accepted 11 January 2018; Published 11 February 2018

Academic Editor: Hong-Wei Xiao

Copyright © 2018 Zhijun Zhang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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.