메뉴 건너뛰기




Volumn 30, Issue 2, 2007, Pages 131-149

Thermoelectromagnetic coupling in microwave freeze-drying

Author keywords

[No Author keywords available]

Indexed keywords

CONDENSATION; DRYING; FREEZING; MICROWAVES; REFLECTION; SUBLIMATION;

EID: 34147210684     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00105.x     Document Type: Article
Times cited : (7)

References (17)
  • 1
    • 0017493146 scopus 로고
    • Microwave freeze-drying of food: A theoretical investigation
    • ANG, T.K., FORD, J.D. and PEI, D.C.T. 1977. Microwave freeze-drying of food: A theoretical investigation. Int. J. Heat Mass Transfer 20(5), 517-526.
    • (1977) Int. J. Heat Mass Transfer , vol.20 , Issue.5 , pp. 517-526
    • ANG, T.K.1    FORD, J.D.2    PEI, D.C.T.3
  • 2
    • 84985154174 scopus 로고
    • Optimal modes of operation for microwave freeze drying of food
    • ANG, T.K., FORD, J.D. and PEI, D.C.T. 1978. Optimal modes of operation for microwave freeze drying of food. J. Food Sci. 43, 648-649.
    • (1978) J. Food Sci , vol.43 , pp. 648-649
    • ANG, T.K.1    FORD, J.D.2    PEI, D.C.T.3
  • 3
    • 34147193911 scopus 로고
    • Reflection of electromagnetic waves from layered continuously inhomogeneous anisotropic media: Multiple-reflection method
    • BARKOVSKII, L.M. and BROZDOV, G.N. 1978. Reflection of electromagnetic waves from layered continuously inhomogeneous anisotropic media: Multiple-reflection method. Opt. Spectrosc. 45(4), 701-705.
    • (1978) Opt. Spectrosc , vol.45 , Issue.4 , pp. 701-705
    • BARKOVSKII, L.M.1    BROZDOV, G.N.2
  • 6
    • 0006553916 scopus 로고
    • Microwave sublimation of foods
    • COPSON, D.A. 1958. Microwave sublimation of foods. Food Technol. 12, 270-272.
    • (1958) Food Technol , vol.12 , pp. 270-272
    • COPSON, D.A.1
  • 7
    • 0024057039 scopus 로고
    • An analytical study of vacuum sublimation in an initially partially filled frozen porous medium with re-condensation
    • FEY, Y.C. and BOLES, M.A. 1988. An analytical study of vacuum sublimation in an initially partially filled frozen porous medium with re-condensation. Int. J. Heat Mass Transfer 31, 1645-1653.
    • (1988) Int. J. Heat Mass Transfer , vol.31 , pp. 1645-1653
    • FEY, Y.C.1    BOLES, M.A.2
  • 8
    • 0018717822 scopus 로고
    • Adsorption-sublimation model for a freeze-dryer
    • LITCHFIELD, R.J. and LIAPIS, A.I. 1979. Adsorption-sublimation model for a freeze-dryer. Chem. Eng. Sci. 34, 1085-1094.
    • (1979) Chem. Eng. Sci , vol.34 , pp. 1085-1094
    • LITCHFIELD, R.J.1    LIAPIS, A.I.2
  • 9
    • 0016485945 scopus 로고
    • Freeze dehydration by microwave energy: Part I. Theoretical investigation
    • MA, Y.H. and PHILIPPE, R.P. 1975a. Freeze dehydration by microwave energy: Part I. Theoretical investigation. AIChE J. 21(2), 335-343.
    • (1975) AIChE J , vol.21 , Issue.2 , pp. 335-343
    • MA, Y.H.1    PHILIPPE, R.P.2
  • 10
    • 0016486893 scopus 로고
    • Freeze dehydration by microwave energy: Part H. Experimental study
    • MA, Y.H. and PHILIPPE, R.P. 1975b. Freeze dehydration by microwave energy: Part H. Experimental study. AIChE J. 27(2), 344-350.
    • (1975) AIChE J , vol.27 , Issue.2 , pp. 344-350
    • MA, Y.H.1    PHILIPPE, R.P.2
  • 12
    • 0000396408 scopus 로고
    • The electromagnetic properties of food materials: A review of the basic principles
    • RYYNANEN, S. 1995. The electromagnetic properties of food materials: A review of the basic principles. J. Food Eng. 26(4), 409-429.
    • (1995) J. Food Eng , vol.26 , Issue.4 , pp. 409-429
    • RYYNANEN, S.1
  • 13
    • 84984087976 scopus 로고
    • The relationship between transport properties and rates of freeze-drying of poultry meat
    • SANDALL, O.C., KING, C.J. and WILKE, C.R. 1967. The relationship between transport properties and rates of freeze-drying of poultry meat. AIChE J. 13(3), 428-434.
    • (1967) AIChE J , vol.13 , Issue.3 , pp. 428-434
    • SANDALL, O.C.1    KING, C.J.2    WILKE, C.R.3
  • 14
    • 17444385196 scopus 로고    scopus 로고
    • Effects of sublimation-condensation region on heat and mass transfer during microwave freeze drying
    • WANG, Z.H. and SHI, M.H. 1998a. Effects of sublimation-condensation region on heat and mass transfer during microwave freeze drying. J. Heat Transfer - Trans. ASME 720(3), 654-660.
    • (1998) J. Heat Transfer - Trans. ASME , vol.720 , Issue.3 , pp. 654-660
    • WANG, Z.H.1    SHI, M.H.2
  • 15
    • 0032173113 scopus 로고    scopus 로고
    • Numerical study on sublimation- condensation phenomena during microwave freeze drying
    • WANG, Z.H. and SHI, M.H. 1998b. Numerical study on sublimation- condensation phenomena during microwave freeze drying. Chem. Eng. Sci. 53(18), 3189-3197.
    • (1998) Chem. Eng. Sci , vol.53 , Issue.18 , pp. 3189-3197
    • WANG, Z.H.1    SHI, M.H.2
  • 16
    • 0006593940 scopus 로고    scopus 로고
    • Sublimation-condensation phenomenon in microwave freeze-drying
    • WANG, Z.H. and SHI, M.H. 1998c. Sublimation-condensation phenomenon in microwave freeze-drying. Sci. China Ser. E 41(3), 321-329.
    • (1998) Sci. China Ser. E , vol.41 , Issue.3 , pp. 321-329
    • WANG, Z.H.1    SHI, M.H.2
  • 17
    • 0033105539 scopus 로고    scopus 로고
    • Microwave freeze drying characteristics of beef
    • WANG, Z.H. and SHI, M.H. 1999. Microwave freeze drying characteristics of beef. Drying Technol. 17(3), 433-447.
    • (1999) Drying Technol , vol.17 , Issue.3 , pp. 433-447
    • WANG, Z.H.1    SHI, M.H.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.