Development of a model food for microwave processing and the prediction of its physical properties

Journal of Microwave Power and Electromagnetic Energy

Volumn 39, Issue 3-4, 2004, Pages 167-177

  Knoerzer, K ^a   Regier, M ^a   Erle, U ^b   Pardey, K K ^a   Schubert, H ^a  

^a UNIVERSITY OF KARLSRUHE   (Germany)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Food Applications; Food Properties; Modeling

Indexed keywords

COMPUTER SIMULATION; MAGNETIC RESONANCE IMAGING; MATHEMATICAL MODELS; MICROWAVE HEATING; NUCLEAR MAGNETIC RESONANCE; PERMITTIVITY; PHYSICAL PROPERTIES; SPECIFIC HEAT; THERMAL CONDUCTIVITY; VISCOSITY;

FOOD APPLICATIONS; FOOD PROPERTIES; MICROBIAL STABILITY;

FOOD PROCESSING;

ARTICLE; COMPARATIVE STUDY; COMPUTER SIMULATION; EVALUATION; FOOD; FOOD CONTAMINATION; FOOD HANDLING; INSTRUMENT STERILIZATION; METHODOLOGY; MICROWAVE RADIATION; RADIATION DOSE; RADIATION EXPOSURE; RADIOMETRY; THEORETICAL MODEL;

COMPUTER SIMULATION; FOOD; FOOD CONTAMINATION; FOOD HANDLING; MICROWAVES; MODELS, THEORETICAL; RADIATION DOSAGE; RADIOMETRY; STERILIZATION;

EID: 29544445003     PISSN: 08327823     EISSN: None     Source Type: Journal    
DOI: 10.1080/08327823.2004.11688517     Document Type: Article

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