Abstract Microwave vacuum heating of blackberries was carried out to investigate the effects of microwave power and vacuum degree on the temperature of blackberries during the heating process, and the distribution of the temperature field was observed. Using numerical simulations, a combined electromagnetic and heat transfer model was established. The simulations can be used to observe the locations of hot spots and cold spots during heating. The appropriate microwave power and vacuum could also be selected using the simulation to reduce the temperature difference of the locations of hot spots and ensure uniform heating. The results show that, for blackberries heated for 2 min at a microwave power of 400 W and vacuum degree of −80 kPa, the temperature of the hot spot was maintained at about 60 °C and the temperature difference was about 0.27; thus, the heating was uniform, meeting the industrial drying requirements for blackberries.

中文翻译：

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微波真空加热过程中黑莓的传热特性分析

摘要 对黑莓进行微波真空加热，研究微波功率和真空度对黑莓加热过程中温度的影响，并观察温度场的分布。使用数值模拟，建立了电磁和传热组合模型。模拟可用于观察加热过程中热点和冷点的位置。还可以通过模拟选择合适的微波功率和真空度，以减少热点位置的温差，确保加热均匀。结果表明，黑莓在微波功率400W、真空度-80kPa下加热2min，热点温度保持在60℃左右，温差约为0.27；因此，