A new strategy to improve heating uniformity of low moisture foods in radio frequency treatment for pathogen control

Journal of Food Engineering

Volumn 141, Issue , 2014, Pages 128-138

  Jiao, Yang ^a   Tang, Juming ^a   Wang, Shaojin ^a,b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b NORTHWEST A F UNIVERSITY   (China)

Author keywords

Computer simulation; Dielectric properties; Heating uniformity; Low moisture foods; Radio frequency heating

Indexed keywords

ATMOSPHERIC TEMPERATURE; COMPUTER SIMULATION; CONTAINERS; DIELECTRIC PROPERTIES; FOOD PRODUCTS; HEATING; MOISTURE; PASTEURIZATION; PATHOGENS; RADIO WAVES; THERMOCOUPLES;

COMPUTER SIMULATION MODEL; COMSOL MULTIPHYSICS; CYLINDRICAL CONTAINERS; HEATING UNIFORMITY; MAXIMUM AND MINIMUM TEMPERATURES; NONUNIFORM HEATING; RADIO FREQUENCY HEATING; SURFACE TEMPERATURES;

FOOD MICROBIOLOGY;

EID: 84903197788     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.05.022     Document Type: Article

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