Recent Studies Related to Microwave Processing of Fluid Foods

Modeling of microwave-convective drying of pistachios

(2010) Ahmad Kouchakzadeh et al.   ENERGY CONVERSION AND MANAGEMENT

Microwave drying characteristics of coriander (Coriandrum sativum L.) leaves

(2010) Ayse Sarimeseli   ENERGY CONVERSION AND MANAGEMENT

Modeling and Simulation of Microwave Heating of Foods Under Different Process Schedules

(2010) Laura Analía Campañone et al.   Food and Bioprocess Technology

Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating

(2010) Zhen-hua Duan et al.   FOOD AND BIOPRODUCTS PROCESSING

Microwave-drying of sliced mushroom. Analysis of temperature control and pressure

(2010) J.I. Lombraña et al.   Innovative Food Science & Emerging Technologies

Thermophysical and Dielectric Properties ofSalsa Con Quesoand its Vegetable Ingredients at Sterilization Temperatures

(2010) Prabhat Kumar et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Dielectric Properties of Pumpable Food Materials at 915 MHz

(2010) P. Coronel et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Dielectric Properties of Sweet Potato Purees at 915 MHz as Affected by Temperature and Chemical Composition∗

(2010) T.A. Brinley et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Analysis of microwave heating for cylindrical shaped objects

(2010) Mohammad Robiul Hossan et al.   INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER

Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices

(2010) Rui Wang et al.   JOURNAL OF FOOD ENGINEERING

Effect of food ingredient on microwave freeze drying of instant vegetable soup

(2010) Rui Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dielectric properties of foods: Reported data in the 21st Century and their potential applications

(2010) M.E. Sosa-Morales et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dielectric heating as a potential post-harvest treatment of disinfesting mangoes, Part I: Relation between dielectric properties and ripening

(2009) M.E. Sosa-Morales et al.   BIOSYSTEMS ENGINEERING

Experimental and Numerical Analysis of Microwave Heating of Water and Oil Using a Rectangular Wave Guide: Influence of Sample Sizes, Positions, and Microwave Power

(2009) W. Cha-um et al.   Food and Bioprocess Technology

Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

(2009) M. Igual et al.   FOOD CHEMISTRY

Minimal processing of a Granny Smith apple purée by microwave heating

(2009) Pierre A. Picouet et al.   Innovative Food Science & Emerging Technologies

Use of microwave processing to reduce the initial contamination by Alicyclobacillus acidoterrestris in a cream of asparagus and effect of the treatment on the lipid fraction

(2009) Roma Giuliani et al.   Innovative Food Science & Emerging Technologies

Microwave irradiation of hazelnuts for the control of aflatoxin producing Aspergillus parasiticus

(2009) Pervin Basaran et al.   Innovative Food Science & Emerging Technologies

Experimental study of the effect of dielectric and physical properties on temperature distribution in fluids during continuous flow microwave heating

(2009) D. Salvi et al.   JOURNAL OF FOOD ENGINEERING

Study of cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta

(2009) Teresa De Pilli et al.   JOURNAL OF FOOD ENGINEERING

Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices

(2009) Adam Figiel   JOURNAL OF FOOD ENGINEERING

Microwave freeze drying of sea cucumber (Stichopus japonicus)

(2009) Xu Duan et al.   JOURNAL OF FOOD ENGINEERING

Effect on Orange Juice of Batch Pasteurization in an Improved Pilot-Scale Microwave Oven

(2009) L. Cinquanta et al.   JOURNAL OF FOOD SCIENCE

Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review

(2008) R. Vadivambal et al.   Food and Bioprocess Technology

Microwave processing of avocado: Volatile flavor profiling and olfactometry

(2008) Rosa I. Guzmán-Gerónimo et al.   Innovative Food Science & Emerging Technologies

Microwave sterilization of sliced beef in gravy in 7-oz trays

(2008) Zhongwei Tang et al.   JOURNAL OF FOOD ENGINEERING

Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing

(2008) Kátia Nicolau Matsui et al.   JOURNAL OF FOOD ENGINEERING

Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree

(2008) N. Seyhun et al.   JOURNAL OF FOOD ENGINEERING

Optimization of microwave–infrared roasting of hazelnut

(2008) Nalan Uysal et al.   JOURNAL OF FOOD ENGINEERING

Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen)

(2008) Nantawan Therdthai et al.   JOURNAL OF FOOD ENGINEERING

CONTINUOUS MICROWAVE PROCESSING OF PEANUT BEVERAGES

(2008) CRISTINA M. SABLIOV et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees

(2007) P. Kumar et al.   FOOD RESEARCH INTERNATIONAL

Modeling dehydration and rehydration of cooked soybeans subjected to combined microwave–hot-air drying

(2007) A.A. Gowen et al.   Innovative Food Science & Emerging Technologies

Sterilization solutions for aseptic processing using a continuous flow microwave system

(2007) P. Coronel et al.   JOURNAL OF FOOD ENGINEERING

Preparation of dry honey by microwave–vacuum drying

(2007) Zheng-Wei Cui et al.   JOURNAL OF FOOD ENGINEERING