Study of Microwave Drying of Vegetables by Numerical Modeling. Influence of Dielectric Properties and Operating Conditions-Reference-Cited by-同舟云学术

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Study of Microwave Drying of Vegetables by Numerical Modeling. Influence of Dielectric Properties and Operating Conditions

Published:2018 Issue:5 Volume:24 Page:811-816
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Arballo Javier R.¹²,Campañone Laura A.¹²,Mascheroni Rodolfo H.¹²

Affiliation:

1. CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos) (CONICET LA PLATA-CIC-U.N.L.P.)

2. Facultad de Ingeniería – U.N.L.P.

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/24/5/24_811/_pdf

Reference21 articles.

1. Arballo, J. R., Campañone, L. A., and Mascheroni, R. H. (2012a). Modeling of microwave drying of fruits. Part II: Effect of osmotic pretreatment on the microwave dehydration process. Dry. Technol., 30, 404-415.

2. Arballo, J. R., Campañone, L. A., and Mascheroni, R. H. (2012b). Numerical solution of coupled mass and energy balances during osmotic microwave dehydration. Comput. Appl. Math., 31, 539-558.

3. Arballo, J. R., Campañone, L. A., and Mascheroni, R. H. (2010). Modelling of microwave drying of fruits. Dry. Technol., 28, 1178-1184.

4. Bouraoui, M., Richard, P., and Durance, T. (1994). Microwave and convective drying of potato slices. J. Food Process Eng., 17, 353-363.

5. Campañone, L. A. and Zaritzky, N. E. (2005). Mathematical analysis of microwave heating process. J. Food Eng., 69, 359-368.

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