Three-dimensional MRI mapping of minimum temperatures achieved in microwave and conventional food processing-Reference-Cited by-同舟云学术

Three-dimensional MRI mapping of minimum temperatures achieved in microwave and conventional food processing

Published:2001-03 Issue:3 Volume:36 Page:243-252
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Bows John R.,Patrick Maria L.,Nott Kevin P.,Hall Laurie D.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2001.00444.x/fullpdf

Reference25 articles.

1. J.R. Bows, M.L. Patrick, and M. Hale et al . (1999 ). Measurement of three-dimensional temperature distributions and spatial heterogeneity in microwave heated foods by magnetic resonance imaging . In: Proceedings of the 7th Microwave and High Frequency Heating Conference (edited by J. M. Catala-Civeraet al.). Pp. 89-92. Valencia, Spain: Servicio de Publicaciones.

2. Formulas for preparing phantom muscle tissue at various radiofrequencies

3. Noninvasive measurement of temperature distributions with high spatial resolution using quantitative imaging of NMR relaxation times

4. P.J. Fryer et al (1997 ). Thermal treatment of foods . In: Chemical Engineering for the Food Industry (edited by P. J. Fryer .). Pp. 331-383. London, UK: Blackie Academic and Professional.

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