Selective heating and enhanced boiling in microwave heating of multicomponent (solid–liquid) foods-Reference-Cited by-同舟云学术

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Selective heating and enhanced boiling in microwave heating of multicomponent (solid–liquid) foods

Published:2019-12-15 Issue:2 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Gulati Tushar¹,Datta Ashim K.¹^ORCID,Ranjbaran Mohsen¹

Affiliation:

1. Department of Biological and Environmental EngineeringCornell University Ithaca New York

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13320

Reference21 articles.

1. Resonant Microwave Power Absorption in Slabs

2. Measuring density and porosity of grain kernels using a gas pycnometer;Chang C. S.;Cereal Chemistry,1988

3. Effects of temperature and composition on the thermal properties of foods;Choi Y.;Journal of Food Process and Applications,1986

4. Carbon dioxide solubility in water;Dodds W. S.;Industrial and Engineering Chemistry,1956

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