Sökning: "microwave oven"

Visar resultat 1 - 5 av 13 avhandlingar innehållade orden microwave oven.

  1. 1. Applications of Microwave Heating of Foods

    Författare :Birgitta Raaholt; RISE; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; modelling of microwave heating; microwave-assisted HTST processing; product quality.; heat transfer; microwave heating; microwave oven; heating uniformity; microwave cavity; tubular microwave in-flow processing;

    Sammanfattning : AbstractMicrowave heating of foods offers rapid and flexible heating both for consumer and industrial applications, with several advantages, such as reduced processing time (due to volumetric heating and reduced coming-up times (heating time required to reach the desired target temperature), selective heating, increased process flexibility and efficient heating (volumetric heating of the food does not require heating of a surrounding medium or package). However, successful installations requireknowledge in process design. LÄS MER

  3. 2. Analysis of Industrial Microwave Ovens

    Författare :Magnus Sundberg; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; source model; heat transfer; moment method; finite difference time domain; TM applicator; GMT; edge diffraction; thermal simulation; MMP; FDTD; generalized multipole technique; cost function; MM; optimization; magnetron; simulated annealing; multiple multipole program; microwave heating; edge overheating; TE applicator; tunnel-oven; applicator;

    Sammanfattning : This thesis deals with the analysis and design of microwave ovens used in the food industry. Such analysis is desirable in order to optimize the performance of the ovens and to reduce the time and expenses of developing new or improved ovens. LÄS MER

  4. 3. Finite difference time domain analysis of heating of foods in household microwave ovens : improving the heating uniformity of microwave heated foods

    Författare :Birgitta Wäppling-Raaholt; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; microwave heating; finite difference time domain; heating uniformity; heat transfer; FDTD; modelling; microwave oven;

    Sammanfattning : .... LÄS MER

  5. 4. Microwave-Assisted Air-Dehydration of Fruits and Vegetables Processing Conditions and Product Quality

    Författare :Tomas Funebo; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; dielectric properties; pre-treatment; dehydration; permittivity; microwave; fruits; vegetables; multimode;

    Sammanfattning : This thesis is focused on aspects of microwave-assisted hot-air drying of fruits and vegetables. The two material coefficients, the relative permittivity (ε) and the loss factor (ε), determine the interaction of microwave energy with foods. LÄS MER

  7. 5. Ny teknik och gamla vanor : En studie av mikrovågsugnens introduktion

    Författare :Birgitta Johansson; Linköpings universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; INTERDISCIPLINARY RESEARCH AREAS; TVÄRVETENSKAPLIGA FORSKNINGSOMRÅDEN;

    Sammanfattning : This thesis deals with the effects on the introduction of new technology into a work of a routine habitual nature. The technology concerned is the microwave oven, and the habitual work is food preparation.49 people - men, women and children - forming seventeen households have taken part in the empirical part of this study. LÄS MER