Published as paper No. 21124 of the contribution series of the Minnesota Agricultural Experiment Station based on research conducted under projects 18–027 and 18–063.
Microwave-Heating Temperature Profiles for Thin Slabs Compared to Maxwell and Lambert Law Predictions
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 5, pages 1137–1142, September 1995
How to Cite
BARRINGER, S. A., DAVIS, E. A., GORDON, J., AYAPPA, K. G. and DAVIS, H. T. (1995), Microwave-Heating Temperature Profiles for Thin Slabs Compared to Maxwell and Lambert Law Predictions. Journal of Food Science, 60: 1137–1142. doi: 10.1111/j.1365-2621.1995.tb06309.x
Support by the USDA National Needs Fellowship is gratefully acknowledged.
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 11/21/94; revised 4/15/95; accepted 5/19/95.
- agar gel;
- heat penetration;
- Lambert's law;
- Maxwell's Field;
Slabs of agar gel were heated in a microwave oven. Temperatures were measured at various depths into the sample to experimentally determine the internal temperature profile. These were compared to power and temperature profiles predicted from Lambert's law, Maxwell's field equations and a Combined equation. Lambert's law and the Combined equation predicted a much slower heating rate than found experimentally, while Maxwell's field equations gave a much more accurate prediction. Because of the internal standing waves that are created, a small variation in sample thickness could make a large difference in heating rate for thin samples.