This research article reports the computational analysis of temperature distribution in microwave-heated convenience food such as potato. The detailed study of temperature (because temperature is a function of bacterial inactivation) and microwave powers along with drying time for the preservation of food material has been presented. Therefore, a mathematical model for potato sample is developed to predict the behavior of temperature distribution at each possible point and different shapes (slab, cylindrical, and spherical) of food material. The developed mathematical model is programmed by MATLAB software. Another parameter, microwave power is also a function of temperature. The ranging values of various microwave powers (125 W, 375 W, 625 W, 875 W, and 1250 W) along with different values of drying time (0 to 10 minutes) have been used for computation. The obtained results show the uniformity of temperature distribution throughout the whole product in the form of a three-dimensional structure. The model provides the minimum and maximum temperature ranges in specimens without performing an experiment which depicts the condition of bacterial inactivation.

中文翻译：

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微波加热马铃薯温度分布的计算分析

这篇研究文章报告了微波加热方便食品（如马铃薯）中温度分布的计算分析。详细研究了温度（因为温度是细菌灭活的函数）和微波功率以及用于保存食品材料的干燥时间。因此，开发了马铃薯样品的数学模型来预测食物材料在每个可能点和不同形状（板状、圆柱形和球形）处的温度分布行为。开发的数学模型由MATLAB软件编程。另一个参数，微波功率也是温度的函数。各种微波功率（125 W、375 W、625 W、875 W、和 1250 W）以及不同的干燥时间值（0 到 10 分钟）已用于计算。所得结果以三维结构的形式显示了整个产品的温度分布均匀性。该模型提供了样本的最低和最高温度范围，而无需进行描述细菌灭活条件的实验。