Measurement of Steam/water Ratio in the Nozzle Jet of an Oven System Using Superheated Steam and Hot Water Spray
Author:
Affiliation:
1. National Food Research Institute
2. Taiyo Seisakusho Co., Ltd.
3. Umeda Jimusho
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/10/3/10_163/_pdf
Reference16 articles.
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2. 2) P. Fraile, P. Burg; Reheating of a chilled dish of mashed potatoes in a superheated steam oven. J. Food Eng., 33, 57-80 (1997).
3. 3) P. Fraile, P. Burg; Influence of convection heat transfer on the reheating of a chilled ready-cooked dish in an experimental superheated steam cell. J. Food Eng., 33, 263-280 (1997).
4. 4) T. Huang, C. Ho, H. Fu; Inhibition of lipid oxidation in pork bundles processing by superheated steam frying. J. Agr. Food Chem., 52, 2924-2928 (2004).
5. 5) H. Iyota, N. Nishimura, T. Onuma, T. Nomura; Drying of sliced raw potatoes in superheated steam and hot air. Dry. Technol., 19, 1411-1424 (2001).
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