Effects of Electrical Shielding and Salt Concentration on Microwave Heating in Cylindrical Containers-Reference-Cited by-同舟云学术

Effects of Electrical Shielding and Salt Concentration on Microwave Heating in Cylindrical Containers

Published:2002-01 Issue:4 Volume:37 Page:191-206
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:

Anantheswaran R. C.,Swanderski J. L.

Publisher

Informa UK Limited

Subject

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

Link

http://www.tandfonline.com/doi/pdf/10.1080/08327823.2002.11688478

Reference4 articles.

1. Buffler, C.R. 1993. Microwave cooking and processing: engineering fundamentals for the food scientist. Van Nostrand Reinhold, NY. 169 pp.

2. Lentz, R. 1979, On the microwave heating of saline solutions. Proceedings of the 14thInternational Microwave Power Institute Symposium. Pp: 17–19.

3. Liu, L. 1990. Effect of viscosity and salt concentration on microwave heating of simulated liquid foods in cylindrical containers. M.S. thesis, The Pennsylvania State University, 141 pp.

4. Swami, S. and Mudgett, R.E. 1981. Effect of moisture and salt content on the dielectric behavior of liquid and semi-solid foods. 16th Annual Symposium, International Microwave Power Institute, Toronto, Canada.

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