메뉴 건너뛰기




Volumn 59, Issue 2-3, 2003, Pages 181-190

Computation of airflow effects on heat and mass transfer in a microwave oven

Author keywords

Combination heating; Computational fluid dynamics; Oven design; Radiation; Sogginess; Surface heat transfer coefficient; Uniformity

Indexed keywords

COMPUTATIONAL FLUID DYNAMICS; HEAT CONVECTION; MASS TRANSFER; MOISTURE; NAVIER STOKES EQUATIONS;

EID: 0037880468     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00456-9     Document Type: Article
Times cited : (80)

References (22)
  • 4
    • 0029390545 scopus 로고
    • Comparison of different k-ε models for indoor airflow computations
    • Chen Q. Comparison of different. k-ε models for indoor airflow computations Numerical Heat Transfer, Part B. 28:1995;353-369.
    • (1995) Numerical Heat Transfer, Part B , vol.28 , pp. 353-369
    • Chen, Q.1
  • 5
    • 20744455150 scopus 로고    scopus 로고
    • Mathematical modeling of microwave processing of foods: An overview
    • J. Irudayaraj. New York: Marcel Dekker
    • Datta A.K. Mathematical modeling of microwave processing of foods: an overview. Irudayaraj J. Food processing operations modeling: design and analysis. 2000;Marcel Dekker, New York.
    • (2000) Food Processing Operations Modeling: Design and Analysis
    • Datta, A.K.1
  • 6
    • 0036497747 scopus 로고    scopus 로고
    • Infrared and hot-air assisted microwave heating of foods for control of surface moisture
    • Datta A.K., Ni H. Infrared and hot-air assisted microwave heating of foods for control of surface moisture. Journal of Food Engineering. 51:2002;355-364.
    • (2002) Journal of Food Engineering , vol.51 , pp. 355-364
    • Datta, A.K.1    Ni, H.2
  • 10
    • 0008008460 scopus 로고
    • Etat des connaissances sur les coefficients de transferts de chaleur et de matière à l'interface air-solide pour un objet isolé lisse
    • Kondjoyan A., Daudin J.D. Etat des connaissances sur les coefficients de transferts de chaleur et de matière à l'interface air-solide pour un objet isolé lisse. Entropy. 186:1994;3-16.
    • (1994) Entropy , vol.186 , pp. 3-16
    • Kondjoyan, A.1    Daudin, J.D.2
  • 11
    • 0015629821 scopus 로고
    • Local heat transfer around a cylinder at low Reynolds number
    • Krall K.M., Eckert E.R.R. Local heat transfer around a cylinder at low Reynolds number. Journal of Heat Transfer. 95:1973;273-275.
    • (1973) Journal of Heat Transfer , vol.95 , pp. 273-275
    • Krall, K.M.1    Eckert, E.R.R.2
  • 18
    • 0033716158 scopus 로고    scopus 로고
    • CFD analysis of a thermal plume and the indoor airflow using k-ε models with buoyancy effects
    • Murakami S., Ohira N., Kato S. CFD analysis of a thermal plume and the indoor airflow using. k-ε models with buoyancy effects Flow, Turbulence and Combustion. 63:1999;113-134.
    • (1999) Flow, Turbulence and Combustion , vol.63 , pp. 113-134
    • Murakami, S.1    Ohira, N.2    Kato, S.3
  • 20
    • 0000170864 scopus 로고
    • The approximate arithmetical solution by finite differences of physical problems involving differential equations with an application to the stresses in a masonry dam
    • Richardson L.F. The approximate arithmetical solution by finite differences of physical problems involving differential equations with an application to the stresses in a masonry dam. Transactions of the Royal Society of London A. 210:1910;307-357.
    • (1910) Transactions of the Royal Society of London A , vol.210 , pp. 307-357
    • Richardson, L.F.1
  • 22
    • 0033639821 scopus 로고    scopus 로고
    • Computational fluid dynamics modelling and validation of the isothermal airflow in a forced convection oven
    • Verboven P., Scheerlinck N., De Baerdemaeker J., Nicolä B.M. Computational fluid dynamics modelling and validation of the isothermal airflow in a forced convection oven. Journal of Food Engineering. 43:2000;41-53.
    • (2000) Journal of Food Engineering , vol.43 , pp. 41-53
    • Verboven, P.1    Scheerlinck, N.2    De Baerdemaeker, J.3    Nicolä, B.M.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.