Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 2003. / Includes bibliographical references.

Thesis--University of Wisconsin--Madison. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 111-113).

No description available.

No description available.

No description available.

Electromagnetic heating (EMH) processes are being increasingly used in the industrial and domestic sectors, yet they receive relatively little attention in the thermal engineering domain. Time-temperature characteristics in EMH are qualitatively different from those in conventional heating techniques due to the additional parameters (viz dielectric properties of the material, size and shape of the product and process frequency). From a unified theory perspective, a multi-purpose model has been developed in order to obtain the heating characteristics for an arbitrary processing situation. Theoretical analyses of various EMH processes in materials of various regular geometries and a range of physical properties have been undertaken. Despite the wide spread usage of microwave energy in the food engineering sector. few understand microwaves and their interactions with foods. Much of the published research is largely focussed from the view point of an electrical engineer and aimed at the oven designer. However, trial-and-error methods are usually employed when developing microwavable food products and when using microwave ovens. The presented thesis is focussed from the view-point of the thermal engineer and aimed primarily at food developers and end users. The multi-purpose model was then modified specifically for simulating the heating of food materials in a microwave oven. The validity of the commonly made assumptions was investigated; in particular the variation of dielectriC properties during the heating processes and their likely influence on the model's predictions. Experimental data available in the literature were compiled and analysed to form a set of equations for predicting the dielectric properties of various food materials. Also available correlations for thermal properties were evaluated for a selected set of experimental data of different food materials. Analyses were undertaken to demonstrate and evaluate the effects of various parameters on the heating characteristics of different food materials commonly heated/cooked in microwave ovens. A qualitative comparison of model predictions and experimental measurements is provided to validate the physical basis of the model. Findings from the model lead to a better understanding of the interactions between foods and microwaves.

Photocopy of typescript. / Digitized by Kansas Correctional Industries

The purpose of this study was to identify the extent of adoption of microwave ovens by older adults in Blacksburg, Virginia. Level of adoption was defined and determined as a function of 1) frequency of use of the microwave oven in comparison to the range, and 2) complexity of food preparation. Mere ownership was not considered as an indicator of adoption. Focusing on the final stage of Rogers theory of adoption (1962), three levels of adoption were determined: High, medium, and low. A random sample of 75 adults 65 years and older was selected from the listing of retired personnel in the 1997-98 Virginia Polytechnic Institute and State University faculty and staff directory. Telephone interviews were conducted to collect information regarding current microwave oven usage patterns and decisions for future use and purchase. Relationships between level of adoption, and user characteristics and microwave oven characteristics were statistically tested. Results from the study indicate that 56% of these older adults who own a microwave oven are high adopters; i.e. they used the microwave more than the range and performed high complexity tasks. About 52% reported using the microwave oven more frequently than the range. Nearly all respondents were satisfied with the microwave oven in terms of speed and convenience, while 60% were satisfied with quality of foods cooked in the microwave oven. There was no significant difference in level of adoption with age, gender, health condition, and knowledge of microwave oven use. However, level of adoption was significantly higher among older adults who were "never" married or "previously" married compared to those that were "currently" married. Also, level of adoption was significantly lower among those older adults who had touch controls on their microwave oven compared to those with rotary dials. Other significant results of this study dealt with future use and purchase decisions. About 93% of the respondents indicated a desire to continue using a microwave oven in the future and about 76% indicated that they would purchase one in the future if their current microwave oven "dies." Results from this study have implications for appliance manufacturers who can increase sales by targeting this group, researchers in household equipment who can study adoption of other innovative appliances, and developers of retirement communities who might consider providing a microwave oven for use by residents or provide a space where one can be placed. / Master of Science

Thesis(M.I.D.)--Auburn University, 2006. / Abstract. Vita. Includes bibliographic references (p.93-96).