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Modeling of fluid dynamics and water vapor transport in microwave ovens

  • Published:2020-01 Issue: Volume:119 Page:75-87
  • ISSN:0960-3085
  • Container-title:Food and Bioproducts Processing
  • language:en
  • Short-container-title:Food and Bioproducts Processing

Author:

Arballo Javier R.,Goñi Sandro M.,Mascheroni Rodolfo H.

Funder

Faculty of Engineering - La Plata National University

CONICET

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference15 articles.

1. Modeling of microwave drying of fruits;Arballo;Drying Technol.,2010

2. Modelado de la fluidodinámica y transporte de vapor en hornos microondas;Arballo;Mecánica Computacional,2017

3. Mathematical analysis of microwave heating process;Campañone;J. Food Eng.,2005

4. Heat and mass transport during microwave heating of mashed potato in domestic oven – model development, validation, and sensitivity analysis;Chen;J. Food Sci.,2014

5. Microwave-assisted food processing technologies for enhancing product quality and process efficiency: a review of recent developments;Chizoba Ekezie;Trends Food Sci. Technol.,2017

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