Power control in microwave drying of green turnip-Reference-Cited by-同舟云学术

Power control in microwave drying of green turnip

Published:2021-05-18 Issue: Volume: Page:1-11
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Wang Ruifang¹²,Zhao Donghai¹,Gao Yaping¹,Xu Qing¹²,Wu Long¹²,Li Zhanyong¹²

Affiliation:

1. Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin, China

2. Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment, College of Mechanical Engineering, Tianjin University of Science & Technology, Tianjin, China

Funder

the Key-Area Research and Development Program of Guangdong Province

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2021.1927073

Reference33 articles.

1. Microwave-Assisted Drying: A Review of the State-of-the-Art

2. Novel Concepts in Microwave Drying of Foods

3. Recent Developments in Microwave-Assisted Drying of Vegetables, Fruits, and Aquatic Products—Drying Kinetics and Quality Considerations

4. Uniformity Issue in Microwave Drying

5. GRAIN DRYING USING CONTINUOUS AND PULSED MICROWAVE ENERGY

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. On Hamiltonian Cycles in a 2-Strong Digraphs with Large Degrees and Cycles;Pattern Recognition and Image Analysis;2024-03

2. Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques;Foods;2024-03-01

3. Electrodynamic Technologies in the Eco-industry of Food and Pharmaceutical Production;Problems of the Regional Energetics;2023-05

4. Microwave drying process and mechanism analysis of viscous germanium-containing residue;Drying Technology;2023-03-31

5. Enhanced productivity, quality and heating uniformity by stacking oil palm fruits under microwave irradiation;International Journal of Thermal Sciences;2022-09