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Volumn , Issue , 2007, Pages

Design of multimode-circular microwave cavity for agri-food processing

Author keywords

Agri food processing; Finite integral method; Microwave; Oven design

Indexed keywords

CANNING; ELECTRIC FIELDS; ELECTROMAGNETIC FIELD THEORY; ELECTROMAGNETIC FIELDS; FOOD PRESERVATION; MICROWAVE DEVICES; MICROWAVE OVENS; MICROWAVES; STOVES; WAVEGUIDES;

EID: 51849135467     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1109/APMC.2007.4554804     Document Type: Conference Paper
Times cited : (5)

References (7)
  • 1
    • 34248193403 scopus 로고    scopus 로고
    • Microwave-vapor heat disinfestation on oriental fruit fly eggs in mangoes
    • J. Varith, W. Sirikajomjaru and T. Kiatsiriroat, "Microwave-vapor heat disinfestation on oriental fruit fly eggs in mangoes" J. Food Proc. Pres., vol. 31, pp. 235-269, 2007.
    • (2007) J. Food Proc. Pres , vol.31 , pp. 235-269
    • Varith, J.1    Sirikajomjaru, W.2    Kiatsiriroat, T.3
  • 2
    • 51849169238 scopus 로고    scopus 로고
    • Effects of microwave blanching vs. boiling water wlanching on retention of selected water-soluble vitamins in turnip greens using HPLC
    • Paper #92A-8
    • MA. Osinboyejo, L.T. Walker, S. Ogutu and M. Verghese. "Effects of microwave blanching vs. boiling water wlanching on retention of selected water-soluble vitamins in turnip greens using HPLC. Institute of Food Technologists Annual Meeting, Paper #92A-8, 2003.
    • (2003) Institute of Food Technologists Annual Meeting
    • Osinboyejo, M.A.1    Walker, L.T.2    Ogutu, S.3    Verghese, M.4
  • 3
    • 33645838743 scopus 로고
    • Sensory attributes and thiamine content of roasting chickens cooked in a microwave, convection microwave and convectional electric oven
    • W.E. Barbeau and M. Schnepf "Sensory attributes and thiamine content of roasting chickens cooked in a microwave, convection microwave and convectional electric oven" J. Food Qual., vol. 12, pp. 203-213, 1989.
    • (1989) J. Food Qual , vol.12 , pp. 203-213
    • Barbeau, W.E.1    Schnepf, M.2
  • 5
    • 10444279520 scopus 로고    scopus 로고
    • O. Ozrnutlu, G. Sumnu and 3. Sahins, Assessment of proofing of bread dough in the microwave oven, Eur. Food Res. Technol, 212, pp. 487-490, 2001.
    • O. Ozrnutlu, G. Sumnu and 3. Sahins, "Assessment of proofing of bread dough in the microwave oven", Eur. Food Res. Technol, vol. 212, pp. 487-490, 2001.
  • 6
    • 0036497752 scopus 로고    scopus 로고
    • Pastuenzation of pickled asparagus using 915 MHz microwaves
    • M.H. Lau and J. Tang, "Pastuenzation of pickled asparagus using 915 MHz microwaves" J. Food Eng., vol. 51, pp. 283-290, 2002.
    • (2002) J. Food Eng , vol.51 , pp. 283-290
    • Lau, M.H.1    Tang, J.2
  • 7
    • 2342501855 scopus 로고    scopus 로고
    • An Overview of Microwave Processing and Dielectric Properties of Agri-food Materials
    • MS. Venkatesh and G-.S.V. Raghavan, "An Overview of Microwave Processing and Dielectric Properties of Agri-food Materials" Biosyst. Eng., vol. 88, pp. 1-18, 2004.
    • (2004) Biosyst. Eng , vol.88 , pp. 1-18
    • Venkatesh, M.S.1    Raghavan, G.S.V.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.