Radio-frequency thawing of food products - A computational study

Journal of Food Engineering

Volumn 146, Issue , 2015, Pages 163-171

  Uyar, Rahmi ^a   Bedane, Tesfaye Faye ^b   Erdogdu, Ferruh ^c   Koray Palazoglu, T ^a   Farag, Karim W ^d   Marra, Francesco ^b  

^a MERSIN UNIVERSITY   (Turkey)

^b UNIVERSITY OF SALERNO   (Italy)

^c ANKARA UNIVERSITY   (Turkey)

^d ROYAL AGRICULTURAL UNIVERSITY   (United Kingdom)

Author keywords

Meat; Modeling; Phase change; Radio frequency; Thawing

Indexed keywords

COMPUTER SIMULATION; DIELECTRIC PROPERTIES; ELECTRIC FIELDS; ELECTROMAGNETIC FIELDS; FOOD PRODUCTS; HEAT CONDUCTION; MATHEMATICAL MODELS; MEATS; MODELS; RADIO WAVES; THAWING; THERMAL PROCESSING (FOODS);

COMMERCIAL SOFTWARE; COMPUTATIONAL MODEL; COMPUTATIONAL STUDIES; FREE-RUNNING OSCILLATORS; PHASE CHANGE; RADIO FREQUENCIES; RADIO FREQUENCY APPLICATIONS; TEMPERATURE DEPENDENT;

FINITE ELEMENT METHOD;

EID: 84907938116     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.08.018     Document Type: Article

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