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Volumn 46, Issue 1, 2000, Pages 21-29

Temperature control in microwave combination ovens

Author keywords

[No Author keywords available]

Indexed keywords

ADAPTIVE CONTROL SYSTEMS; HEAT CONDUCTION; HEAT CONVECTION; MATHEMATICAL MODELS; OPTIMAL CONTROL SYSTEMS; TEMPERATURE CONTROL;

EID: 0342571675     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00065-0     Document Type: Article
Times cited : (31)

References (22)
  • 2
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    • Passive control design for distributed process systems
    • (in press)
    • Alonso, A. A., Banga, J. R., & Sanchez, I. (2000). Passive control design for distributed process systems. AIChE Journal (in press).
    • (2000) AIChE Journal
    • Alonso, A.A.1    Banga, J.R.2    Sanchez, I.3
  • 3
    • 85031568411 scopus 로고    scopus 로고
    • Process stabilization using passivity derived from a convex extension
    • (in press)
    • Alonso, A. A., Ydstie, B. E. (2000). Process stabilization using passivity derived from a convex extension. Automatica (in press).
    • (2000) Automatica
    • Alonso, A.A.1    Ydstie, B.E.2
  • 5
    • 0025843772 scopus 로고
    • Optimization of the thermal processing of conduction-heated canned foods, study of several objective functions
    • Banga J.R., Perez R.I., Gallardo J.M., Casares J.J. Optimization of the thermal processing of conduction-heated canned foods, study of several objective functions. Journal of Food Engineering. 14:1991;25-51.
    • (1991) Journal of Food Engineering , vol.14 , pp. 25-51
    • Banga, J.R.1    Perez, R.I.2    Gallardo, J.M.3    Casares, J.J.4
  • 7
    • 0030901253 scopus 로고    scopus 로고
    • Improving canned food quality with variable retort temperature processes
    • Durance T.D. Improving canned food quality with variable retort temperature processes. Trends in Food Science and Technology. 8(4):1997;113-118.
    • (1997) Trends in Food Science and Technology , vol.8 , Issue.4 , pp. 113-118
    • Durance, T.D.1
  • 12
    • 0342834840 scopus 로고
    • Experience with automatic control of biscuits and cracker ovens
    • In D. Bimbenet,Trystram Amsterdam: Elsevier
    • McFarlane. (1994). Experience with automatic control of biscuits and cracker ovens. In D. Bimbenet,Trystram, Automatic control of food and biological processes. Amsterdam: Elsevier.
    • (1994) Automatic Control of Food and Biological Processes
    • McFarlane1
  • 14
    • 84985258311 scopus 로고
    • Temperature dependence of sensory quality changes during thermal processing
    • Ohlsson T. Temperature dependence of sensory quality changes during thermal processing. Journal of Food Science. 45:1980;836-840.
    • (1980) Journal of Food Science , vol.45 , pp. 836-840
    • Ohlsson, T.1
  • 20
    • 0001914874 scopus 로고
    • Modelling optimum processing conditions for the sterilization of prepackaged foods
    • Silva C.L.M., Oliveira F.A.R., Hendrickx M. Modelling optimum processing conditions for the sterilization of prepackaged foods. Food Control. 4(2):1993;67-78.
    • (1993) Food Control , vol.4 , Issue.2 , pp. 67-78
    • Silva, C.L.M.1    Oliveira, F.A.R.2    Hendrickx, M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.