Spouting Technology in Energy-Carrying Electromagnetic Field Drying of Agricultural Products
Author:
Funder
Natural Science Foundation project of China
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-023-09364-0.pdf
Reference135 articles.
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2. Osepchuk JM (1984) A history of microwave-heating applications. IEEE Trans Microw Theory Tech 32(9):1200–1224. https://doi.org/10.1109/TMTT.1984.1132831
3. Tang S-Y, Xia Z-N, Fu Y-J, Gou Q (2008) Advances and applications of microwave spectroscopy. Chin J Anal Chem 36(8):1145–1151. https://doi.org/10.1016/S1872-2040(08)60061-4
4. Chandrasekaran S, Ramanathan S, Basak T (2013) Microwave food processing—a review. Food Res Int 52(1):243–261. https://doi.org/10.1016/j.foodres.2013.02.033
5. Franco AP, Yamamoto LY, Tadini CC, Gut JAW (2015) Dielectric properties of green coconut water relevant to microwave processing: effect of temperature and field frequency. J Food Eng 155:69–78. https://doi.org/10.1016/j.jfoodeng.2015.01.011
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