Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions-Reference-Cited by-同舟云学术

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Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions

Published:2009-10-03 Issue:6 Volume:3 Page:813-825
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Campañone Laura Analía,Zaritzky Noemi E.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-009-0249-0.pdf

Reference40 articles.

1. Ahmed, J., & Ramaswamy, H. S. (2007). Microwave pasteurization and sterilization of foods. In M. S. Rahman (Ed.), Handbook of food preservation (2nd ed., pp. 691–711). USA: CRC.

2. Ayappa, K. G. (1997). Modelling transport processes during microwave heating: A review. Reviews in Chemical Engineering, 13(2), 1–67.

3. Ayappa, K. G., Davis, H. T., Crapiste, G., Davis, E. A., & Gordon, J. (1991). Microwave heating: An evaluation of power formulations. Chemical Engineering Science, 46(4), 1005–1016.

4. Barringer, S. A., Davis, E. A., Gordon, J., Ayappa, K. G., & Davis, H. T. (1994). Effect of sample size on the microwave heating rate: Oil vs water. American Institute of Chemical Engineering Journal, 40, 1433–1439.

5. Basak, T., & Ayappa, K. G. (2002). Role of length scales on microwave thawing dynamics in 2D cylinders. International Journal of Heat and Mass Transfer, 45, 4543–4559.

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