1. To develop a 3 dimensional model for evaluating the thermal response of samples with different configuration and properties, under different operating conditions, such as placing position and power of incident.
2. To predict the distribution of electromagnetic field, temperature (hot/cold spots) profile and fluid flow in sample by solving the Maxwells equation and heat transport model (based on porous media theory), respectively.
3. To compare the temperature profiles in sample obtained from numerical result with those of the results obtained from the experimental result.
4. To use the model as a tool for microwaveable food product development.