Microwave heating based on solid-state generators: New insights into heating pattern, uniformity, and energy absorption in foods

TL;DR: Vegetable oils are rapidly heated by microwaves due to a 10-fold stronger electric field and smaller specific heat, contrary to their low dielectric loss factor, and can be heated faster than water under certain conditions.

TL;DR: MFD parameter studies can be significantly time-saving using partial drying, reducing the time required for parameter evaluation by 92.0%.

TL;DR: This study investigates the heating performance of dual-source microwave heating using four frequency shifting strategies, demonstrating improved performance with synchronized, inverse, and distinct shifting, but no benefit from a turntable in solid-state systems.

TL;DR: Vegetable oils heat readily in microwaves due to the glycerol component, not dissolved water, with a 30-fold higher loss factor compared to mineral oil, which lacks glycerol and exhibits limited microwave heating capability.

TL;DR: The basic microwave properties relevant to heating uniformity and system design are described, and a historical overview on the development of microwave-assisted thermal sterilization (MATS) and pasteurization systems in research laboratories and used in food plants is provided.

TL;DR: In this article, the authors present a thought process for the choice of applicators for microwave heating, and a table of Rectangular Waveguide Field Equations and Bessel Functions.