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Theoretical reasons for rapid heating of vegetable oils by microwaves

  • Published:2023 Issue: Volume:7 Page:100641
  • ISSN:2665-9271
  • Container-title:Current Research in Food Science
  • language:en
  • Short-container-title:Current Research in Food Science

Author:

Zhou Xu,Gezahegn Yonas,Zhang Shuang,Tang Zhongwei,Takhar Pawan S.,Pedrow Patrick D.,Sablani Shyam S.,Tang Juming

Funder

National Institute of Food and Agriculture

Politechnika Warszawska

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference20 articles.

1. Effect of sample-size on the microwave-heating rate - oil vs water;Barringer;AIChE J.,1994

2. Microwave Cooking and Processing;Buffler,1993

3. Heat and Mass Transfer: Fundamentals & Applications;Çengel,2015

4. Temperature uniformity of frozen pork with various combinations of fat and lean portions tempered in radio frequency;Chen;J. Food Eng.,2023

5. Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods;Gezahegn;Innovat. Food Sci. Emerg. Technol.,2021

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