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. 2021 Jul 13;10(7):1622. doi: 10.3390/foods10071622
ε permittivity
ε dielectric constant
ε dielectric loss factor
εr relative permittivity
f frequency, Hz
Cp specific heat transfer, kJ/kg°C
k thermal conductivity, W/m°C
ρ density, kg/m3
λ wavelength, m
C speed of light, 3 × 108 m
E electric field, V/m
H magnetic field, A/m
J electric current density vector, A/m2
ω angular frequency, rad/s
μ permeability, H/m
μr relative permeability
k0 wave number
σ electrical conductivity, S/m
u velocity, m/s
Q volumetric rate of heating, W/m3
pdiss power density dissipated, W/m3
n unit normal vector
h heat transfer coefficient, W/m2 °C
T period time, s
t time, s
ε0 permittivity of free space, 8.854 × 1012 F/m
Ermr root mean square (average) electric field, V/m
Qrh loss of resistance, W/m3
Qml loss of electromagnetics, W/m3
hmax maximum mesh size element, mm
RMSE root mean squared error, °C
RRMSE relative root mean squared error, %
Text external temperature, °C
T0 experimental temperature, °C
Tp predicted temperature, °C
Tr temperature from rotating microwave model, °C
Ts temperature from stationary microwave model, °C