Microwave drying of food and agricultural materials: basics and heat and mass transfer modeling
Microwave drying is based on a unique volumetric heating mode facilitated by
electromagnetic radiation at 915 or 2,450 MHz. The responses of a lossy food product to …
electromagnetic radiation at 915 or 2,450 MHz. The responses of a lossy food product to …
Recent developments in radio frequency drying of food and agricultural products: A review
Radio frequency (RF) drying is an effective and practical dielectric drying method for food
and agricultural products due to rapid and volumetric heating, deep penetration and …
and agricultural products due to rapid and volumetric heating, deep penetration and …
[图书][B] Engineering properties of foods
It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …
published, and food structure/microstructure remains a subject of research interest. In fact …
Study the effect of sun, oven and microwave drying on quality of onion slices
Sun, oven (50 and 70° C) and microwave oven (210 and 700 W) drying of onion slices were
carried out to monitor the drying kinetics and quality degradation of the product …
carried out to monitor the drying kinetics and quality degradation of the product …
Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—A review
Non-destructive systems are recent trends for quality evaluation of fruits and vegetables.
Information on post-harvest variations in electrical properties is needed to develop new …
Information on post-harvest variations in electrical properties is needed to develop new …
Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content
The sun, oven (50 and 70° C) and microwave oven (210 and 700W) drying behaviors of red
bell-pepper slices were investigated. Effects of these drying methods in terms of colour …
bell-pepper slices were investigated. Effects of these drying methods in terms of colour …
Dielectric properties of foods relevant to RF and microwave pasteurization and sterilization
A custom-built temperature-controlled test cell and an Agilent 4291B impedance analyzer
were used to determine the dielectric properties of a whey protein gel, a liquid whey protein …
were used to determine the dielectric properties of a whey protein gel, a liquid whey protein …
Dielectric properties of fruits and insect pests as related to radio frequency and microwave treatments
Information on dielectric properties of commodities and insect pests is needed in developing
thermal treatments for postharvest insect control based on radio frequency (RF) and …
thermal treatments for postharvest insect control based on radio frequency (RF) and …
Microwave-assisted drying: A review of the state-of-the-art
P Rattanadecho, N Makul - Drying Technology, 2016 - Taylor & Francis
Offering advantages of energy-saving rapid drying rates, short processing times, deep
penetration of the microwave energy, instantaneous and precise electronic control, and …
penetration of the microwave energy, instantaneous and precise electronic control, and …
Far-infrared and microwave drying of peach
J Wang, K Sheng - LWT-Food Science and Technology, 2006 - Elsevier
Little detailed information is available for the far-infrared and microwave drying
characteristics on peach and far-infrared combined with microwave drying on other food …
characteristics on peach and far-infrared combined with microwave drying on other food …