Microwave applications in the food industry: An overview of recent developments
Microwave radiation has the ability to heat a material with dielectric properties. Material
absorbs microwave energy and then converts it into heat, which gives the possibility of a …
absorbs microwave energy and then converts it into heat, which gives the possibility of a …
[HTML][HTML] Sustainable development in utilization of Tamarindus indica L. and its by-products in industries: A review
In this review paper, the use of different parts of tamarind tree in industry for eco-friendly
products and processes with sustainability has been explored. This review article presents …
products and processes with sustainability has been explored. This review article presents …
[HTML][HTML] The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different …
Y Zhang, Y Xu, Q Wang, J Zhang, X Dai, S Miao, X Lu - Food Chemistry: X, 2023 - Elsevier
The effects of different storage temperatures on the nutritional quality, color, and antioxidant
capacity of lotus seed juice and the correlations between various physicochemical indices …
capacity of lotus seed juice and the correlations between various physicochemical indices …
Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties
SMB Hashemi, A Gholamhosseinpour… - Journal of the …, 2019 - Wiley Online Library
BACKGROUND Cantaloupe melon (Cucumis melo L.) is one of the most important dessert
fruits and is cultivated in many countries of the world. The effects of microwave (400 and 800 …
fruits and is cultivated in many countries of the world. The effects of microwave (400 and 800 …
Cooking and pasteurizing evaluation of barramundi (Lates calcarifer) meats subjected to an emerging microwave-assisted induction heating (MAIH) technology
YH Tsai, CC Hwang, JC Kao, TY Ou, TH Chang… - Innovative Food Science …, 2022 - Elsevier
Microwave-assisted induction heating (MAIH) is a complex heating process characterized by
rapid and uniform heating based on a combination of microwave heating (power: 1000 W; …
rapid and uniform heating based on a combination of microwave heating (power: 1000 W; …
Comparison of microwave-assisted induction heating system (MAIH) and individual heating methods on the quality of pre-packaged white shrimp
YH Tsai, CC Hwang, CS Lin, CY Lin, TY Ou… - Innovative Food Science …, 2021 - Elsevier
Microwave-assisted induction heating (MAIH) is a novel heating technology that combines
microwave heating in the upper section and induction heating at the bottom. Our previous …
microwave heating in the upper section and induction heating at the bottom. Our previous …
Development of an innovative induction heating technique for the treatment of liquid food: Principle, experimental validation and application
S Wu, N Yang, Y Jin, D Li, Y Xu, X Xu, Z Jin - Journal of Food Engineering, 2020 - Elsevier
The novel, previous unreported induction heating technique developed here uses the
inverse process of the existing induction heating techniques. The theoretical basis for …
inverse process of the existing induction heating techniques. The theoretical basis for …
Attitude-behaviour dissonance regarding the importance of food preservation for customers
The aim of the study was to identify the importance of individual food product attributes (the
use of preservatives, processing method, shelf-life period and nutritional value) as well as …
use of preservatives, processing method, shelf-life period and nutritional value) as well as …
Innovative induction heating technology based on transformer theory: Inner heating of electrolyte solution via alternating magnetic field
Y Jin, N Yang, X Xu - Applied Thermal Engineering, 2020 - Elsevier
The study proposes an innovative induction heating technology for inner heating of aqueous
electrolyte solution. The thermal effect on the solution because of alternating magnetic field …
electrolyte solution. The thermal effect on the solution because of alternating magnetic field …
The optimal time-temperature conditions for orange juice microwave− assisted pasteurization
KC Amaro, CC Tadini - LWT, 2021 - Elsevier
In this work, the inactivation kinetics of pectin methylesterase (PME) and degradation
kinetics of ascorbic acid (AA) of batch microwave-assisted pasteurized orange juice were …
kinetics of ascorbic acid (AA) of batch microwave-assisted pasteurized orange juice were …