Predicting temperature range in food slabs undergoing long term/low power microwave heating

Journal of Food Engineering

Volumn 27, Issue 4, 1996, Pages 337-351

  Fleischman, Gregory J ^a  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0006255892     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/0260-8774(95)00015-1     Document Type: Article

References (11)

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4. Dolande, J. & Datta, A. (1993). Temperature profiles in microwave heating of solids: a systematic study. J. Microwave Power & Electromagn. Energy, 28 (2), 58-67.
5. Heldman, D. R. & Singh, R. P. (1981). Food Process Engineering. AVI Publishing Company, Westport, CN.
6. Metaxas, R. C. & Meredith, R. J. (1983). Industrial Microwave Heating. Peter Peregrinus Ltd, London.
7. Ohlsson, T., Bengtsson, N. E. & Risman, P. O. (1974). The frequency and temperature dependence of dielectric food data as determined by a cavity perturbation technique. J. Microwave Power, 10, 93-108.
8. Padua, G. W. (1993). Microwave heating of agar gels containing sucrose. J. Food Sci., 58 (6), 1426-8.
9. Roebuck, B. D. & Goldblith, S. A. (1975). Dielectric properties at microwave frequencies of agar gels. J. Food Sci., 40, 899-902.
10. To, E. C., Mudgett, R. E., Wang, D. I. C., Goldblith, S. A. & Decareau, R. V. (1974). Dielectric properties of food materials. J. Microwave Power, 9, 303-15.
11. Welt, B. A., Tong, C. H. & Rossen, J. L. (1992). An apparatus for providing constant and homogeneous temperatures in low viscosity liquids during microwave heating. Microwave World, 13 (2), 9-13.