Heat and Mass Transport during Microwave Heating of Mashed Potato in Domestic Oven-Model Development, Validation, and Sensitivity Analysis-Reference-Cited by-同舟云学术

Heat and Mass Transport during Microwave Heating of Mashed Potato in Domestic Oven-Model Development, Validation, and Sensitivity Analysis

Author:

Chen Jiajia¹,Pitchai Krishnamoorthy²,Birla Sohan³,Negahban Mehrdad⁴,Jones David¹,Subbiah Jeyamkondan²

Affiliation:

1. Dept. of Biological Systems Engineering; Univ. of Nebraska-Lincoln; Lincoln NE 68583 U.S.A

2. Dept. of Biological Systems Engineering and Dept. of Food Science and Technology; Univ. of Nebraska-Lincoln; Lincoln NE 68583 U.S.A

3. ConAgra Foods, Inc; Omaha NE 68102 U.S.A

4. Dept. of Mechanical and Materials Engineering; Univ. of Nebraska-Lincoln; Lincoln NE 68588 U.S.A

Publisher

Wiley

Subject

Food Science

Reference34 articles.

1. Temperature-dependent dielectric and thermal properties of whey protein gel and mashed potato;Chen;Trans ASABE,2013

2. COMSOL 2012 COMSOL multiphysics user's guide

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