Thawing of Foods in Microwave Oven: II. Effect of Load Geometry and Dielectric Properties

摘要

Non-uniformity of temperatures in thawing of food and bio- logical materials inside a microwave oven is affected by size, shape, and dielectric properties of the load (food). The objective of this study was to relate the time to thaw and the non-uniformity of heating to the shape, size, and the dielectric properties of the load. The details of the heat transfer analy- sis, experimental measurement of thermal and dielectric properties, and temperature measurements are described in a companion paper.