Effects of Shape and Size of Agar Gels on Heating Uniformity During Pulsed Microwave Treatment-Reference-Cited by-同舟云学术

Effects of Shape and Size of Agar Gels on Heating Uniformity During Pulsed Microwave Treatment

Published:2015-03-31 Issue:5 Volume:80 Page:E1021-E1025
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Soto-Reyes Nohemí¹,Temis-Pérez Ana L.¹,López-Malo Aurelio¹,Rojas-Laguna Roberto²,Sosa-Morales María Elena³

Affiliation:

1. Dept. de Ingeniería Química, Alimentos y Ambiental Univ. de las Américas Puebla ; Ex-Hacienda Santa Catarina Mártir S/N; Cholula Puebla 72810 México

2. Dept. de Electrónica, Div. de Ingenierías, Campus Irapuato-Salamanca; Univ. de Guanajuato, Carretera Salamanca - Valle de Santiago km. 3.5 + 1.8. Comunidad de Palo Blanco; Salamanca Guanajuato 36700 México

3. Dept. de Alimentos, Div. de Ciencias de la Vida, Campus Irapuato-Salamanca; Univ. de Guanajuato; Carretera Irapuato-Silao km. 9 Irapuato Guanajuato 36500 México

Publisher

Wiley

Subject

Food Science

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2. Improving heating uniformity of fresh fruit in radio frequency treatments for pest control;Birla;Postharvest Biol Technol,2004

3. Computer simulation of radio frequency heating of model fruit immersed in water;Birla;J Food Eng,2008

4. Modeling and simulation of microwave heating of foods under different process schedules;Campañone;Food Bioprocess Technol,2012

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

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