Effect of viscosity and salt concentration on microwave heating of model non-newtonian liquid foods in a cylindrical container

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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 languageEnglish (US)
Pages (from-to)119-126
Number of pages8
JournalJournal of Microwave Power and Electromagnetic Energy
Volume29
Issue number2
DOIs
StatePublished - Jan 1 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

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