About the Project
Primary Supervisor: Dr. Robert Whittaker
Manufacturers of thin potato-based snacks are interested in developing healthier cooking methods than the traditional oil frying. One option they are keen to explore is using microwaves. Experiments with circular potato disks running on a belt through a microwave field show some promise. But despite a relatively uniform intensity of the applied electromagnetic field, the disks do not cook evenly; regions at the sides remain under-cooked relative to the middle.
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