Microwave combination heating

Food Technology

Volumn 59, Issue 1, 2005, Pages 36-40

  Datta, Ashim K ^a   Geedipalli, Srikanth S R ^b   Almeida, Marialuci F ^b  

^a Cornell University   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

COMPUTER-AIDED MODELING; FOOD PREPARATION; FOOD QUALITY; JET-IMPINGEMENT HEATING;

COMPUTER AIDED DESIGN; COMPUTER SIMULATION; FOOD PROCESSING; FOOD PRODUCTS; HEAT FLUX; INFRARED HEATING; MATHEMATICAL MODELS; MAXWELL EQUATIONS; MOISTURE; QUALITY ASSURANCE;

MICROWAVE HEATING;

EID: 12744269311     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Review

References (6)

1. Almelda, M. 2004. Modeling infrared and combination infrared-microwave heating of foods in an oven. Ph.D. dissertation, Cornell University, Ithaca, N.Y.
2. Geedipalli, S.S.R. 2004, Combination heating ovens: Microwave with jet impingement and microwave with infrared, M.S. thesis, Cornell University, Ithaca, N.Y.
3. Ni, H. and Datta, A.K. 2002. Infrared and hot air additions to microwave heating. J. Food Eng. 51: 355-364.
4. Nicolai, B.M., Alonso, A., Banga, J.R., Canto, E.B., Galt, S., Idebro, M., Ohlsson, T., Saa, J., Sanchez, I., Scheerlinck, N., Stigter, H., Vam Impe, J., and Wappling-Raaholt, B. 1999. Optimal control of microwave combination ovens for food heating. Ann. Intl. Mtg., ASAE/CSAE-SCGR, Toronto, Canada.
5. Nitin, N. and Karwe, M.V. 2001. Heat transfer coefficient for cookie shaped objects in a hot air jet impingement oven. J. Food Proc. Eng. 24: 51-69.
6. Zhang, H. and Datta, A.K. 2000. Coupled electromagnetic and thermal modeling of microwave oven heating of foods. J. Microwave Power Electromagnetic Energy 35(2): 71-85.