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Volumn 22, Issue 1, 1998, Pages 53-65

Temperature profiles in dough heated with a susceptor in the microwave oven

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Indexed keywords

EID: 0032342457 PISSN: 01458892 EISSN: None Source Type: Journal
DOI: 10.1111/j.1745-4549.1998.tb00804.x Document Type: Article

Times cited : (9)

References (10)

1
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- Finite element analysis of temperature distribution in microwaved cylindrical potato tissue
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- (1993) J. Food Engineering , vol.18 , pp. 351-368
- Chen, D.D.¹ Singh, R.K.² Haghighi, K.³ Nelson, P.E.⁴

2
- 0002571350
- Modeling heat transfer in foods using the finite element method
- DEBAERDEMAEKER, J. and SINGH, R.P. 1977. Modeling heat transfer in foods using the finite element method. J. Food Process Engineering Meeting 1, 37-50.
- (1977) J. Food Process Engineering Meeting , vol.1 , pp. 37-50
- Debaerdemaeker, J.¹ Singh, R.P.²

3
- 0003678078
- CIE IEC 705. Geneva, Switzerland: Bureau de la Commission Electrotechnique International
- Method for Measuring the Performance of Microwave Ovens for Household and Similar Purposes, 2nd Ed., CIE IEC 705. Geneva, Switzerland: Bureau de la Commission Electrotechnique International.
- Method for Measuring the Performance of Microwave Ovens for Household and Similar Purposes, 2nd Ed.

4
- 0039747681
- Effect of metallization in plastic susceptors on browning
- MILTZ, J. and ZUCKERMAN, H. 1992. Effect of metallization in plastic susceptors on browning. Food Sci. and Technol. 25, 467-469.
- (1992) Food Sci. and Technol. , vol.25 , pp. 467-469
- Miltz, J.¹ Zuckerman, H.²

5
- 0002163273
- Food product development for the microwave processing
- SCHIFFMANN, R.E. 1986. Food product development for the microwave processing. Food Technol. 58 (6), 94-100.
- (1986) Food Technol. , vol.58 , Issue.6 , pp. 94-100
- Schiffmann, R.E.¹

6
- 0039747691
- Browning and crisping. The functions, design, and operation of susceptors
- TURPIN, C. 1989. Browning and crisping. The functions, design, and operation of susceptors. Microwave World 10(6), 8-13.
- (1989) Microwave World , vol.10 , Issue.6 , pp. 8-13
- Turpin, C.¹

7
- 84986495411
- Characterization of thin layer susceptors for the microwave oven
- ZUCKERMAN, H. and MILTZ, J. 1992. Characterization of thin layer susceptors for the microwave oven. J. Food Processing and Preservation 16(3), 193-204.
- (1992) J. Food Processing and Preservation , vol.16 , Issue.3 , pp. 193-204
- Zuckerman, H.¹ Miltz, J.²

8
- 0028320845
- Changes in thin layer susceptors during microwave heating
- ZUCKERMAN, H. and MILTZ, J. 1994. Changes in thin layer susceptors during microwave heating. Packaging Technology and Sci. 7, 21-26.
- (1994) Packaging Technology and Sci. , vol.7 , pp. 21-26
- Zuckerman, H.¹ Miltz, J.²

9
- 84986468537
- Temperature profiles at susceptor/ product interface during heating in the microwave oven
- ZUCKERMAN, H. and MILTZ, J. 1995. Temperature profiles at susceptor/ product interface during heating in the microwave oven. J. Food Processing and Preservation 19, 385-398.
- (1995) J. Food Processing and Preservation , vol.19 , pp. 385-398
- Zuckerman, H.¹ Miltz, J.²

10
- 0007159277
- Prediction of dough browning in the microwave oven from temperatures at susceptor/product interface
- ZUCKERMAN, H. and MILTZ, J. 1997. Prediction of dough browning in the Microwave oven from temperatures at susceptor/product interface. Food Sci. and Technol. 30, 519-524.
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- Zuckerman, H.¹ Miltz, J.²

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