Geometry optimization of microwavable food to improve heating uniformity
Author:
Funder
National Key Research and Development Program of China
Shanghai Ocean University
Publisher
Elsevier BV
Reference35 articles.
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2. Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating;Cao;J. Food Eng.,2019
3. Determination of thickness of microwaveable multicompartment meals using dielectric, thermal, and physical properties;Chen;J. Food Eng.,2016
4. Susceptors in microwave cavity heating: modeling and experimentation with a frozen pie;Chen;J. Food Eng.,2017
5. Modeling of radio frequency heating of egg white powder continuously moving on a conveyor belt;Chen;J. Food Eng.,2019
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