Exploring the heating patterns of multiphase foods in a continuous flow, simultaneous microwave and ohmic combination heater

Journal of Food Engineering

Volumn 116, Issue 1, 2013, Pages 65-71

  Nguyen, Loc T ^a   Choi, Won ^b   Lee, Seung Hyun ^b   Jun, Soojin ^b  

^a INTERNATIONAL UNIVERSITY   (Viet Nam)

^b UNIVERSITY OF HAWAII   (United States)

Author keywords

Combination heating; Dielectric properties; Electrical conductivity; Hurdle; Microwave; Ohmic heating; Uniformity

Indexed keywords

CONTINUOUS FLOWS; ELECTRIC FIELD DISTRIBUTIONS; ELECTRICAL CONDUCTIVITY; HEATING METHOD; HEATING MODE; HEATING PATTERN; HEATING UNIFORMITY; HURDLE; LIQUID PHASIS; MICROWAVE CAVITY; MICROWAVE POWER; NUTRITIONAL QUALITIES; PARTICULATE FOODS; SAFETY PROBLEMS; SODIUM CHLORIDE SOLUTION; SOLID-LIQUID; TEMPERATURE DIFFERENCES; UNIFORMITY; VECTOR NETWORK ANALYZERS;

DIELECTRIC PROPERTIES; ELECTRIC CONDUCTIVITY; ELECTRIC FIELDS; ENERGY CONVERSION; ENERGY EFFICIENCY; JOULE HEATING; LIQUIDS; MICROWAVES; NUMERICAL ANALYSIS; SODIUM CHLORIDE;

HEATING;

DAUCUS CAROTA;

EID: 84872084974     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.11.011     Document Type: Article

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