TY  - Type of reference 
TI  - Microwave heating processes: experimental and numerical approaches to interactions with food products 
AU  - Sebastien Curet 
AB  - This document presents the basic concepts of heat transfer related to the microwave heating process of food products. The process parameters and product properties are detailed with the different mechanisms responsible for the temperature rise under microwave. Theoretical aspects of wave propagation in guided structures are also presented, including thermal effects on the processed material. Some focus will be on the various existing experimental devices for research and development applications as well as microwave heating modelling approaches to predict the thermal behaviour of the product during the process. Finally, the major applications of microwave heating technology are presented by including both thermal and non-thermal effects on food materials. 
DO  - 10.21494/ISTE.OP.2021.0676 
JF  - Food Science and Technology 
KW  -  modelling, microwaves,  heat transfer,  dielectric properties,  waveguides,  thermal and non-thermal effects,  modélisation, micro-ondes,  transfert de chaleur,  propriétés diélectriques,  guide d’ondes,  effets thermiques et athermiques,  
L1  - http://www.openscience.fr/IMG/pdf/iste_sta19v2n1_1.pdf 
LA  - en 
PB  - ISTE OpenScience 
DA  - 2019/01/16 
SN  - 2752-6860 
TT  - Procédés de chauffage par micro-ondes : approches expérimentales et numériques des interactions avec les produits alimentaires 
UR  - http://www.openscience.fr/Microwave-heating-processes-experimental-and-numerical-approaches-to 
IS  - Issue 1 
VL  - 2 
ER  -