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. 2021 Aug 29;10(9):2029. doi: 10.3390/foods10092029
a Air phase
A Arbitrary amplitude of microwaves
b Width of the oven cavity
B Magnetic induction
c Concentration
Cg Molar density
Cp Thermal capacity
CP,eff Effective thermal capacity
d Maximum distance measured from the sample surface
D Electric displacement
Dbin Vapor diffusivity
Dp Penetration depth
Dw,cap Capillary diffusivity
e Euler’s constant
E Electric fields
Ea Activation energy
Eel Green–Lagrange strain tensor
f Fluid phase
F Deformation gradient
Fel Elastic deformation gradient tensor
FM Deformation gradient due to moisture effects
H Magnetic field
I Identity tensor
J Current flux
k Thermal conductivity
kin,i Intrinsic permeability
kr,i Relative permeability
Keff Effective thermal conductivity
l Longitudinal distance
L Latent heat
M Molecular weight
n^ Unit normal
P Gas pressure
q Dissipated power
q0 Surface power
R Gas constant
s Solid phase
S Second Piola-Kirchhoff stress tensor
T Temperature
v Vapor phase
V Sample volume
Script Symbols
A Pre-exponential factor
J Total volume change
Jel Ratio of total volum change and volum change due to moisture effects
JM Volume change due to moisture loss
K Rate constant
Greek Letters
α Attenuation factor
λ Wavelength of microwave
ε Dielectric constant
ε Dielectric loss factor
ε0 Permittivity of free space
δ Loss tangent
ρ Density
ρe Charge density
ρeff Effective density
ω Angular frequency
μ Dynamic viscosity
σ Cauchy stress tensor
χ Mole fraction in gas phase
ϕ Sample porosity