Microwave Drying of Food and Agricultural Materials: Basics and Heat and Mass Transfer Modeling

Food Engineering Reviews

Volumn 4, Issue 2, 2012, Pages 89-106

  Feng, Hao ^a   Yin, Yun ^a   Tang, Juming ^b  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Dehydration; Dielectric heating; Drying; Heat and mass transfer; Microwave; Modeling

Indexed keywords

COUPLED HEAT AND MASS TRANSFER; DIFFUSION THEORY; DRYING TIME; ENERGY COUPLINGS; ENERGY EQUATION; ENGINEERING DESIGN; HEAT AND MASS TRANSFER; HEAT SOURCES; HEATING UNIFORMITY; IMPROVEMENT IN PRODUCT QUALITY; MICROWAVE CAVITY; MICROWAVE DRYING; MICROWAVE DRYING PROCESS; MODEL VALIDATION; NON-UNIFORM DISTRIBUTION; NONUNIFORM HEATING; NUMERICAL SCHEME; SIMULATION TECHNIQUE; TWO-REGION MODELS; VOLUMETRIC HEATING;

CHEMICAL CONTAMINATION; COMPUTER SIMULATION; DEHYDRATION; DIELECTRIC HEATING; DIELECTRIC PROPERTIES; ELECTROMAGNETIC FIELDS; ELECTROMAGNETIC WAVES; FOOD PRESERVATIVES; HEAT TRANSFER; MASS TRANSFER; MICROWAVE HEATING; MICROWAVES; MODELS; MOISTURE; OPTIMIZATION; PARTIAL DIFFERENTIAL EQUATIONS; PRODUCT DESIGN;

DRYING;

EID: 84860678921     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-012-9048-x     Document Type: Review

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