MICROWAVE HEATING IN FOOD PROCESSING
暂无分享,去创建一个
M. Lau | Juming Tang | Feng Hao | Ming Lau | Juming Tang | Feng Hao
[2] Per-Simon Kildal,et al. Moment method analysis of a microwave tunnel oven , 1998 .
[3] R. F. Schiffmann,et al. Food product development for microwave processing , 1986 .
[4] C. O. Ball,et al. Sterilization in food technology. Theory, practice, and calculations. , 1957 .
[5] Juming Tang,et al. MOISTURE DISTRIBUTION IN SPHERICAL FOODS IN MICROWAVE DRYING , 1998 .
[6] W. McGlynn,et al. Gluconic acid influences texture and color of canned asparagus , 1993 .
[7] Hao Feng,et al. Heat and mass transport in microwave drying of porous materials in a spouted bed , 2001 .
[8] S. Goldblith. Basic principles of microwaves and recent developments. , 1966, Advances in Food Research.
[9] S. E. Prasad,et al. Piezoelectric Materials and their Applications , 1996 .
[10] N. E. Bengtsson,et al. Dielectric Properties of Foods at 3 GHz as Determined by a Cavity Perturbation Technique. , 1971 .
[11] Charles R. Buffler,et al. Microwave cooking and processing , 1993 .
[12] Robert V. Decareau,et al. Microwaves in the food processing industry , 1985 .
[13] V. M. Puri,et al. Finite element analysis of microwave heating of solid foods , 1995 .
[14] A. Datta,et al. Composition-based prediction of dielectric properties of foods. , 1995, The Journal of microwave power and electromagnetic energy : a publication of the International Microwave Power Institute.
[15] Christopher W. Macosko,et al. Rheology: Principles, Measurements, and Applications , 1994 .
[16] S. Goldblith,et al. Dielectric Properties of Foods , 1975 .
[17] Shin Yagihara,et al. Dielectric relaxation time and structure of bound water in biological materials , 1987 .
[18] Thomas Ohlsson,et al. Dielectric Properties and Microwave Processing , 1989 .
[19] I. Taub,et al. Assessment of microwave sterilization of foods using intrinsic chemical markers. , 1997, The Journal of microwave power and electromagnetic energy : a publication of the International Microwave Power Institute.
[20] Stuart O. Nelson,et al. Electrical Properties of Agricultural Products-A Critical Review , 1973 .
[21] W. B. Westphal,et al. DIELECTRIC PROPERTIES OF CARBOHYDRATE-WATER MIXTURES AT MICROWAVE FREQUENCIES , 1972 .
[22] J. Seals,et al. Fruit Pulp and Skin Dielectric Properties for 150 MHz to 6400 MHz , 1991 .
[23] A. C. Metaxas,et al. Industrial Microwave Heating , 1988 .
[24] P. V. Bartels,et al. Microwave Heating Distributions in Slabs, Spheres and Cylinders with Relation to Food Processing , 1996 .
[25] Juming Tang,et al. Kinetics of textural and color changes in green asparagus during thermal treatments , 2000 .
[26] W. B. Westphal,et al. PREDICTION OF DIELECTRIC PROPERTIES IN SOLID FOODS OF HIGH MOISTURE CONTENT AT ULTRAHIGH AND MICROWAVE FREQUENCIES , 1977 .
[27] C. Tong,et al. Dielectric Properties of a Pregelatinized Bread System at 2450 MHz as a Function of Temperature, Moisture, Salt and Specific Volume , 1997 .
[28] K. Ayappa,et al. Microwave heating: an evaluation of power formulations , 1991 .
[29] S C Harvey,et al. Dielectric relaxation spectra of water adsorbed on lysozyme. , 1972, The Journal of physical chemistry.
[30] J. Giese,et al. Advances in microwave food processing , 1992 .
[31] Juming Tang,et al. Combined microwave and spouted bed drying of diced apples: Effect of drying conditions on drying kinetics and product temperature , 1999 .
[32] Hie-Joon Kim,et al. Intrinsic chemical markers for aseptic processing of particulate foods , 1993 .
[33] S. O. Nelson,et al. Low-frequency dielectric properties of biological tissues : A review with some new insights , 1998 .
[34] Hao Feng,et al. Dielectric properties of cottage cheese and surface treatment using microwaves , 1998 .