The effect of fruits and vegetables changes on the temperature characteristic during microwave heating
ObjectiveThis study aimed to solve coking scorch caused by excessive local temperature often occurs when microwave heating of fruit and vegetable materials.MethodsA coupling model of electromagnetic-heat conduction with dielectric properties varying with temperature was established, and the correctn...
| मुख्य लेखकों: | , , |
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| स्वरूप: | लेख |
| भाषा: | English |
| प्रकाशित: |
The Editorial Office of Food and Machinery
2024-09-01
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| श्रृंखला: | Shipin yu jixie |
| विषय: | |
| ऑनलाइन पहुंच: | http://www.ifoodmm.com/spyjx/article/abstract/20240904?st=article_issue |