Dielectric characteristics of food-stuff in the process of their thermal treatment with microwave field


  • V. V. Zhirnov Kharkiv National University of Radioelectronics, Ukraine
  • A. I. Dokhov Kharkiv National University of Radioelectronics, Ukraine
  • S. V. Solonskaya Kharkiv National University of Radioelectronics, Ukraine
  • V. I. Strelchenko Kharkiv National University of Radioelectronics, Ukraine




microwave heating, dielectric characteristics, food-stuff, heat-mass transfer


Results of investigations into dynamics of dielectric characteristics volumetric distribution variation in the process of food-stuff thermal treatment under microwave-band electromagnetic fields action are given. The calculated relations for defining distribution of temperature variations, moisture content and excessive pressure in the food-stuff volume at thermal treatment under the microwave radiation action exerting the main effect on ε' and ε" dielectric characteristics' variation in the food-stuff volume are obtained. The application of the developed model will make it possible to perform fast estimation of dielectric characteristics in the process of the food-stuff treatment to optimize parameters of treatment technological process parameters and increase its efficiency.


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Industrial and medical applications of microwave technologies