Romano, V., Marra, F. and Tammaro, U. (2005) Modelling of Microwave Heating of Foodstuff: Study on the Influence of Sample Dimensions with a FEM Approach. Journal of Food Engineering, 71, 233-241.
https://doi.org/10.1016/j.jfoodeng.2004.11.036

has been cited by the following article:

• TITLE: Comparison between Lambert and Maxwell Approaches in the Modelling of Microwave Heating of Liquid Foods

  AUTHORS: Rino Apicella, Vittorio Romano

  KEYWORDS: Continuous Microwave Heating, Lambert’s Law, Maxwell Equations, Poynting Theorem, Non-Newtonian Fluids, FEM

  JOURNAL NAME: Engineering, Vol.11 No.1, January 9, 2019

  ABSTRACT: Microwave heating of liquid foods in laminar flow through a circular tube has been modeled. In particular, skim milk as a Newtonian fluid and apple sauce and tomato sauce as non-Newtonian fluids have been considered. The temperature profiles have been obtained solving the motion and energy equations in transient regime and Maxwell’s equations in the frequency domain. Numerical resolution of Finite Element Method has been implemented in Comsol Multiphysics. The generation term due to the microwave heating has been evaluated according both to Lambert’s law and Poynting theorem. Finally, a comparison between the two methods has been made in order to check to what extent the results obtained with the simpler Lambert’s law approximation are comparable with those deriving from the exact solution of Maxwell equations. Dielectric properties are considered to be temperature dependent.