Radio-frequency heating of heterogeneous food - Meat lasagna

Journal of Food Engineering

Volumn 108, Issue 1, 2012, Pages 183-193

  Wang, Jian ^a   Luechapattanaporn, Kunchalee ^a,b   Wang, Yifen ^a,c   Tang, Juming ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b PEPSICO INC   (United States)

^c AUBURN UNIVERSITY   (United States)

Author keywords

Computer simulation; Dielectric properties; Heterogeneous food; Radio frequency heating; Thermal processing

Indexed keywords

COMPUTER SIMULATION; CONTAINERS; DIELECTRIC PROPERTIES; ELECTRIC FIELDS; HEAT TRANSFER; HEATING; MEATS; RADIO WAVES;

DIFFERENTIAL HEATING; ELECTRIC FIELD DISTRIBUTIONS; ELECTRIC FIELD INTENSITIES; MOZZARELLA CHEESE; POLYMERIC CONTAINER; RADIO FREQUENCIES; RADIO FREQUENCY HEATING; TEMPERATURE DIFFERENCES;

THERMAL PROCESSING (FOODS);

EID: 84864373890     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.031     Document Type: Article

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