MICROWAVE AND WATER BLANCHING OF CORN KERNELS: CONTROL OF UNIFORMITY OF HEATING DURING MICROWAVE BLANCHING
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1997.tb00796.x/fullpdf
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1. Effect of Electrical Shielding on Time-Temperature Distribution and Flow Profiles in Water in a Cylindrical Container During Microwave Heating
2. Microwave Blanching of Peaches
3. ENZYMATICALLY INDUCED QUALITY CHANGES IN FRESH AND FROZEN CARROT
4. Microwave Cooking: An Overview1
5. Microwave-Heating Temperature Profiles for Thin Slabs Compared to Maxwell and Lambert Law Predictions
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