Industrial Microwave Dryer
Author:
Affiliation:
1. Department of Mechanical Engineering of Biosystems, University of Maragheh
2. Department of Mechanical Engineering of Biosystems, Urmia University
3. Department of Mechanical Engineering, Urmia University
Publisher
Asian Agricultural and Biological Engineering Association
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/eaef/14/4/14_110/_pdf
Reference41 articles.
1. Basak, T. and S. S. Kumaran. 2005. A generalized analysis on material invariant characteristics for microwave heating of slabs. Chemical Engineering Science. 60 (20): 5480–5498. https://doi.org/10.1016/j.ces.2005.04.072, (Accessed 18 May 2022).
2. Beaudry, C., G. S. V. Raghavan, C. Ratti and T. J. Rennie. 2004. Effect of four drying methods on the quality of osmotically dehydrated cranberries. Drying Technology. 22 (3): 521–539. https://doi.org/10.1081/DRT-120029999, (Accessed 18 May 2022).
3. Bows, J. R. 1999. Variable frequency microwave heating of food. Journal of Microwave Power and Electromagnetic Energy. 34 (4): 227–238. https://doi.org/10.1080/08327823.1999.11688410, (Accessed 18 May 2022).
4. Brodie, G., M. V. Jacob and P. Farrell. 2016. Microwave and Radio-Frequency Technologies in Agriculture: An Introduction for Agriculturalists and Engineers. Poland: De Gruyter Open Poland. https://doi.org/10.1515/9783110455403, (Accessed 18 May 2022).
5. Burfoot, D., W. J. Griffin and S. J. James. 1988. Microwave pasteurisation of prepared meals. Journal of Food Engineering. 8 (3), 145–156. https://doi.org/10.1016/0260-8774(88)90050-7, (Accessed 18 May 2022).
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