Microwave processing of liquid foods is a recent trend with volumetric heating effect compared to conventional processing. A certain temperature non-uniformity is, however, still observed due to non-uniform electric field distribution. This is especially significant in high viscous products due to the difficulty in creating natural convection mixing. Enabling rotational effects to liquid might be an approach to obtain a uniform temperature distribution. Therefore, the objectives were to develop a mathematical model for microwave processing of liquid foods, experimentally validate it and demonstrate rotation on temperature uniformity. A multi-physics finite element program was used for model development, and experimental studies were carried out in a batch system at 2.5 rpm. Validated model was then used to demonstrate the improved temperature uniformity in low - high viscous liquids with rotation (0 to 20 rpm). Considering the recent trend in the use of continuous microwave system for the industrial production, this study is expected to give a certain sight for rotational effects on microwave processing. The experimentally validated model is now to be expanded for further design and optimization studies for industrial scale continuous systems.

与常规加工相比，液态食品的微波加工是一种具有体积加热效应的最新趋势。但是，由于电场分布不均匀，仍观察到一定的温度不均匀。由于难以产生自然对流混合，因此在高粘度产品中尤为重要。对液体启用旋转效应可能是获得均匀温度分布的一种方法。因此，目标是建立用于液态食品微波加工的数学模型，通过实验验证其有效性，并演示温度均匀性的旋转。使用多物理场有限元程序进行模型开发，并在2.5 rpm的批处理系统中进行了实验研究。然后，使用经过验证的模型来证明在低（高）粘性液体中旋转（0至20 rpm）时改善的温度均匀性。考虑到在工业生产中使用连续微波系统的最新趋势，这项研究有望对微波处理的旋转效应产生一定的影响。现在将对经过实验验证的模型进行扩展，以进行工业规模连续系统的进一步设计和优化研究。