Emerging Technologies for Food Processing, 2nd Edition

Nomenclature

C_p

    specific heat capacity (J/kg K)

E

    root mean squared (average) value of electric field (V/m)

f

    frequency of oven (Hz)

h

    convective heat transfer coefficient (W/m² K)

j

    imaginary unit

k

    thermal conductivity (W/m K)

M

    moisture content (kg/(kg dry solid))

m_w

    rate of evaporation (kg/s)

n

    direction normal to the boundary

Q

    heat generated per unit volume of material (W/m³)

T

    temperature (K)

T_s

    temperature of the susceptor (K)

T_∞

    air temperature (K)

t

    time (s)

Greek Letters

α

    thermal diffusivity (m²/s)

α_m

    moisture diffusivity (m²/s)

δ_p

    pressure gradient coefficient

δ_T

    temperature gradient coefficient

ε

    surface emissivity

ε₀

    dielectric constant of free space (8.854 × 10⁻¹² F/m)

ε′

    dielectric constant ...