Effect of power cycling and dielectric properties on microwave thawing of foods

摘要

Although thawing is one of the effective uses of the microwave oven, microwave thawing can produce significant non-uniformity depending on the power level and food properties. The objective of this study was to perform comprehensive experimentation and heat transfer modeling to study the effect of power cycling, power level and dielectric properties on the non-uniformity of temperatures during the thawing of foods.