TLM Modeling of Microwave Cooking byConsideration of Temperature Effects on DielectricProperties

The interaction of microwave with the food is mainly based on its dielectric properties,which can change with temperature. here dielectric properties of some different kinds ofmaterials are introduced over determined rang of temperature. a combined electromagnetic andthermal diffusion model using transmission line modeling (tlm) is introduced and the powerdissipation within the food is computed. temperature distribution within a food are thengenerated using this data and then with this amount of temperature, after passing each time stepthe new amount of dielectric constant and loss factor are determined and considered for the restof calculations.