Microwave heating as a post-harvest treatment for white corn (Zea mays) against Sitotroga cerealella-Reference-Cited by-同舟云学术

Microwave heating as a post-harvest treatment for white corn (Zea mays) against Sitotroga cerealella

Published:2019-07-03 Issue:3 Volume:53 Page:145-154
ISSN:0832-7823
Container-title:Journal of Microwave Power and Electromagnetic Energy
language:en
Short-container-title:Journal of Microwave Power and Electromagnetic Energy

Author:

García-Mosqueda Cristina¹,Salas-Araiza Manuel Darío²,Cerón-García Abel¹^ORCID,Estrada-García Héctor Javier³,Rojas-Laguna Roberto⁴^ORCID,Sosa-Morales María Elena¹^ORCID

Affiliation:

1. Posgrado en Biociencias, Departamento de Ingeniería en Alimentos, División de Ciencias de la Vida, Universidad de Guanajuato, Irapuato, Mexico;

2. Departamento de Agronomía, División de Ciencias de la Vida, Universidad de Guanajuato, Irapuato, Mexico;

3. Departamento de Ingeniería Eléctrica, División de Ingenierías, Universidad de Guanajuato, Salamanca, Mexico;

4. Departamento de Ingeniería Electrónica, División de Ingenierías, Universidad de Guanajuato, Salamanca, Mexico

Publisher

Informa UK Limited

Subject

Electrical and Electronic Engineering,Metals and Alloys,Condensed Matter Physics,Ceramics and Composites,Electronic, Optical and Magnetic Materials

Link

https://www.tandfonline.com/doi/pdf/10.1080/08327823.2019.1643651

Reference18 articles.

1. Heat transfer phenomena during processing materials with microwave energy

2. Cuaran Guerrero, MJ. 2013. Diseño de un proceso tecnológico para la industrialización de mote de maíz (Zea mays, variedad blanco Urumbamba). Concepción Chile. [Master Thesis].

3. On the relevance of thermophysical characterization in the microwave treatment of legumes

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1. Postharvest losses in food grains – A Review;Turkish Journal of Food and Agriculture Sciences;2021-12-30

2. Radio frequency heating against Sitophilus zeamais Motschulsky in white maize;Journal of Stored Products Research;2020-12

3. Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties;Foods;2020-06-01