Improving radio frequency heating uniformity in milled rice with different packaging shapes by changing temperature of forced air-Reference-Cited by-同舟云学术

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Improving radio frequency heating uniformity in milled rice with different packaging shapes by changing temperature of forced air

Published:2023-03 Issue: Volume:84 Page:103280
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Cui Yuyang,Wang Xinmei,Jiang Shuyi,Wang Shaojin,Hou Lixia

Funder

Key Technology Research and Development Program of Shandong

Northwest A and F University

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference33 articles.

1. Radio frequency disinfestation treatments for dried fruit: Model development and validation;Alfaifi;Journal of Food Engineering,2014

2. Computer simulation of radio frequency heating of model fruit immersed in water;Birla;Journal of Food Engineering,2008

3. Finite element modeling of the RF heating process;Choi;IEEE Transactions on Magnetics,1991

4. Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process;Dong;Innovative Food Science & Emerging Technologies,2021

5. Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy;Gao;Journal of Food Engineering,2011

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1. Application of novel-assisted radio frequency technology to improve ready-to-eat foods quality: A critical review;Food Bioscience;2024-06

2. Improving the energy efficiency of industrial radio frequency heat treatment by optimizing electrode sizes and reversal cycles;Energy Conversion and Management;2024-06

3. Influences of emerging drying technologies on rice quality;Food Research International;2024-05

4. Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation;Food Engineering Reviews;2024-04-10

5. Radio frequency heating of granular and powdered foods in aluminum, polypropylene and glass container: Heating rate and uniformity;Innovative Food Science & Emerging Technologies;2023-10

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