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Journal of Microwave Power
and Electromagnetic Energy (JMPEE) |
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TITLE |
Effect of Viscosity and Salt
Concentration on Microwave Heating of Model Non-Newtonian Liquid Foods in a
Cylindrical Container [PDF] |
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AUTHORS |
R. Anantheswaran and L. Liu 1994 29 2 119-126 |
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Abstract The effects of NaCl (0-3.33%) and apparent viscosity (0.001) – 15.78Pa-s) at a shear rate of 0.066s-1, on the time temperature profiles in guar gum solutions heated in a microwave oven were studies. A highly localized temperature profile exists for liquids with a high salt concentration and a high viscosity. A regression model was developed to predict temperatures with the solution at different locations, heating time, effective salt concentration, and apparent viscosity. This model accurately predicted the time-temperature profile in tomato juice heated in the same oven. Key Words: Microwave heating, Liquids, Viscosity, Salt
concentration |
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