Abstract
The effects of NaCl (0-3.33%) and apparent viscosity (0.001-15.78 Pa-s) at a shear rate of 0.066s-1, on the time-temperature profiles in guar gum solutions heated in a microwave oven were studied. 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 within 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.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 119-126 |
| Number of pages | 8 |
| Journal | Journal of Microwave Power and Electromagnetic Energy |
| Volume | 29 |
| Issue number | 2 |
| DOIs | |
| State | Published - 1994 |
All Science Journal Classification (ASJC) codes
- Electronic, Optical and Magnetic Materials
- Ceramics and Composites
- Condensed Matter Physics
- Metals and Alloys
- Electrical and Electronic Engineering