Heat and mass transport during microwave heating of mashed potato in domestic oven-model development, validation, and sensitivity analysis

Journal of Food Science

Volumn 79, Issue 10, 2014, Pages E1991-E2004

  Chen, Jiajia ^a   Pitchai, Krishnamoorthy ^a   Birla, Sohan ^b   Negahban, Mehrdad ^a   Jones, David ^a   Subbiah, Jeyamkondan ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b ConAgra Foods Inc ^*  (United States)

Author keywords

Finite element method; Heat and mass transfer; Microwave heating; Modeling; Sensitivity analysis

Indexed keywords

WATER;

COOKING; HEAT; MICROWAVE RADIATION; POTATO; REPRODUCIBILITY; THEORETICAL MODEL;

COOKING; HOT TEMPERATURE; MICROWAVES; MODELS, THEORETICAL; REPRODUCIBILITY OF RESULTS; SOLANUM TUBEROSUM; WATER;

EID: 84906323973     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12636     Document Type: Article

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