Improvement of microwave reheating uniformity for baked pancake from dielectric properties and heating mechanisms-Reference-Cited by-同舟云学术

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Improvement of microwave reheating uniformity for baked pancake from dielectric properties and heating mechanisms

Published:2022-07-04 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Chen Chen¹²,Zhang Min¹³,Mujumdar Arun S.⁴,Lin Zhihan⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China

2. International Joint Laboratory on Food Safety Jiangnan University Wuxi Jiangsu China

3. Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi Jiangsu China

4. Department of Bioresource Engineering, Macdonald Campus McGill University Quebec Canada

5. Jiangsu New Herunshijia Food Co. Zhenjiang Jiangsu China

Funder

Higher Education Discipline Innovation Project

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16877

Reference41 articles.

1. A Comprehensive Review on Infrared Heating Applications in Food Processing

2. Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating

3. 4D printing of lotus root powder gel: Color change induced by microwave

4. Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR

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1. Developing practical and small-scale radio frequency technology for tempering minced chicken breast at home;Innovative Food Science & Emerging Technologies;2023-06

2. Recent advances in crispness retention of microwaveable frozen pre-fried foods;Trends in Food Science & Technology;2023-02

3. Evaluating performances of a small-scale 50 Ω radio frequency heating system designed for home applications;Innovative Food Science & Emerging Technologies;2023-01

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