Traditional external heating (left) and microwave internal heating (right). According to the researchers, the microwave absorption and temperature distribution of the ma-terial is related to its dielectric properties, location, the microwave field and intensity, which is usually calculated by Lambert's law and Maxwell's equation [7,36]. Knoerzer et al. [12] designed a three-dimensional computer model describing the temperature variation in any shape food material with time in the microwave field, which is more accurate and convenient for the simulation and prediction. The heat and mass transfer process of microwave dehydration is related to the microwave field strength and material composition, shape, loading, processing temperature and processing environment. Abbasi et al. [37] used a one-dimensional steady-state system finite difference method to establish a heat and mass transfer model of spherical porous food materials in micro-wave-assisted fluidized bed drying, and used different microwave power, air flow rate and air temperature to determine the moisture of green beans. The content change was verified to obtain the optimized heat and mass transfer coefficient.

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... has the following characteristics: heating from internal, fast and efficient, little impact on flavor and nutrients, low energy consumption, convenient operation and low maintenance cost [35]. The comparison between the method of microwave energy internal heating and conventional external heating is shown in Figure 2. According to the researchers, the microwave absorption and temperature distribution of the ma-terial is related to its dielectric properties, location, the microwave field and intensity, which is usually calculated by Lambert's law and Maxwell's equation [7,36]. ...