“…The corner and edge heating was observed both in top and middle layers of samples with 4 thicknesses. These phenomena were also reported in RF treated chestnut , coffee bean (Pan et al, 2012), rice (Zhou et al, 2015), soybean (Huang et al, 2015a, b;Wang et al, 2015;Zhu et al, 2014), and wheat flour (Tiwari et al, 2011). The temperature in the middle layer was higher than that in the top layer for each sample with 4 thicknesses (Table 1), which was probably caused by the concentrated electromagnetic fields in the bottom layer of the samples due to direct contact with the bottom electrode, and heat loss of hot surface samples to the ambient air.…”