you can simulate a 2.45 GHz microwave drying setup in CST or HFSS. The key thing is to optimize the electric field in the food object. the vital issue is the design of efficient ridge coupler.

Hello Tuan Quoc Le

Please find the attached file as follow below

best regards

You have to know dielectric properties of food if you are intending for a particular purpose.

please refer

http://omicsonline.org/potentials-of-microwave-heating-technology-for-select-food-processing-applications-a-brief-overview-and-update-2157-7110.1000278.pdf

http://public.wsu.edu/~sjwang/mw-dry-rev.pdf

For a particularly clear introduction to the theory of absorption of microwave radiation by food, albeit primarily concerned with cooking, you may fid useful the paper from Michael Vollmer entitled "Physics of the microwave oven", published at "Physics Education", 39(1) January 2004, 74-81: http://iopscience.iop.org/0031-9120/39/1/006