Heat Transfer During Microwave Combination Heating: Computational Modeling and MRI Experiments.

The article presents the physics-based computational modeling and magnetic resonance imaging (MRI) that are used to study heat transfer during microwave combination heating. The factors that affect the effectiveness of combination heating as a food preparation method are considered, including the type of heating modes, the placement of sample and microwave cycling. MRI was used to identify the three-dimensional (3D) spatial and temporal variation in temperatures during the combination heating process.