Search for dissertations about: "microwave oven"

Showing result 1 - 5 of 10 swedish dissertations containing the words microwave oven.

  1. 1. Applications of Microwave Heating of Foods

    Author : Birgitta Wäppling-Raaholt; Birgitta Raaholt; Chalmers University of Technology; []
    Keywords : NATURVETENSKAP; TEKNIK OCH TEKNOLOGIER; TEKNIK OCH TEKNOLOGIER; NATURAL SCIENCES; ENGINEERING AND TECHNOLOGY; ENGINEERING AND TECHNOLOGY; modelling of microwave heating; microwave-assisted HTST processing; product quality.; heat transfer; microwave heating; microwave oven; heating uniformity; microwave cavity; tubular microwave in-flow processing;

    Abstract : AbstractMicrowave heating of foods offers rapid and flexible heating both for consumer and industrial applications, with several advantages, such as reduced processing time (due to volumetric heating and reduced coming-up times (heating time required to reach the desired target temperature), selective heating, increased process flexibility and efficient heating (volumetric heating of the food does not require heating of a surrounding medium or package). However, successful installations requireknowledge in process design. READ MORE

  2. 2. Analysis of Industrial Microwave Ovens

    Author : Magnus Sundberg; Chalmers University of Technology; []
    Keywords : source model; heat transfer; moment method; finite difference time domain; TM applicator; GMT; edge diffraction; thermal simulation; MMP; FDTD; generalized multipole technique; cost function; MM; optimization; magnetron; simulated annealing; multiple multipole program; microwave heating; edge overheating; TE applicator; tunnel-oven; applicator;

    Abstract : This thesis deals with the analysis and design of microwave ovens used in the food industry. Such analysis is desirable in order to optimize the performance of the ovens and to reduce the time and expenses of developing new or improved ovens. READ MORE

  3. 3. Finite difference time domain analysis of heating of foods in household microwave ovens : improving the heating uniformity of microwave heated foods

    Author : Birgitta Wäppling-Raaholt; Chalmers University of Technology; []
    Keywords : microwave heating; finite difference time domain; heating uniformity; heat transfer; FDTD; modelling; microwave oven;

    Abstract : .... READ MORE

  4. 4. Microwave-Assisted Air-Dehydration of Fruits and Vegetables Processing Conditions and Product Quality

    Author : Tomas Funebo; Chalmers University of Technology; []
    Keywords : dielectric properties; pre-treatment; dehydration; permittivity; microwave; fruits; vegetables; multimode;

    Abstract : This thesis is focused on aspects of microwave-assisted hot-air drying of fruits and vegetables. The two material coefficients, the relative permittivity (ε) and the loss factor (ε), determine the interaction of microwave energy with foods. READ MORE

  5. 5. Synthesis and asymmetric transformations of diols by enzyme- and ruthenium catalysis

    Author : Karin Leijondahl; Jan-Erling Bäckvall; Kurt Faber; Stockholms universitet; []
    Keywords : NATURAL SCIENCES; NATURVETENSKAP; NATURVETENSKAP; NATURAL SCIENCES; dynamic kinetic asymmetric transformation; diols; enzymatic transformations; catalysis; ruthenium; transfer hydrogenation; Organic chemistry; Organisk kemi; Organic Chemistry; organisk kemi;

    Abstract : The major part of this thesis describes the synthesis of aliphatic secondary diols and the development of lipase- and ruthenium-catalyzed asymmetric transformations of these diols. Several acyclic 1,4-diols and 1,5-diols were synthesized, and by combining a lipase-catalyzed asymmetric transformation with a ruthenium-catalyzed epimerization, enantiomerically- and diastereomerically enriched diacetates were obtained. READ MORE