Dielectric characteristics of food-stuff in the process of their thermal treatment with microwave field

Results of investigations into dynamics of dielectric characteristics volumetric distribution variation in the process of food-stuff thermal treatment under microwave-band electromagnetic fields action are given. The calculated relations for defining distribution of temperature variations, moisture content and excessive pressure in the food-stuff volume at thermal treatment under the microwave radiation action exerting the main effect on /spl epsiv/' and /spl epsiv/" dielectric characteristics' variation in the food-stuff volume are obtained. The application of the developed model will make it possible to perform fast estimation of dielectric characteristics in the process of the food-stuff treatment to optimize parameters of treatment technological process parameters and increase its efficiency.