Add to ORKGDuring the research was developed using the commercial software Ansoft HFSS (High Frequency Structure Simulation) a numerical modeling of a microwave system having as a dielectric material the potato flakes. Using numerical modeling software's there can be simulated the dielectric products to test appropriate microwave treatment control strategies
Since its creation in 1945, the microwave has become a popular method of cooking food on both domest...
Abstract: In this paper a Radio Frequency (RF) method for drying defeated soy flower is developed us...
Processed products that keep more of their original characteristics are the main goal of the current...
Nonuniform heating is the biggest issue in the microwave heating of prepared meals. Multiphysics bas...
In the present work mass and energy transfer during microwave dehydration of vegetables were studied...
Nonuniform heating is the biggest issue in the microwave heating of prepared meals. Multiphysics bas...
In this research, drying characteristics and energy requirements for microwave drying of potato slic...
In the present work mass and energy transfer during microwave dehydration of vegetables were studied...
There is currently no recognised equation, or set of equations, that can be used to adequately descr...
This work reports a fundamental study of the science and economics of microwave and RF drying of foo...
The objective of this study was to evaluate the effect of formulation changes on the temperatures of...
Experiments and computer simulations were conducted to systematically investigate the influence of m...
Since its creation in 1945, the microwave has become a popular method of cooking food on both domest...
Abstract: In this paper a Radio Frequency (RF) method for drying defeated soy flower is developed us...
Processed products that keep more of their original characteristics are the main goal of the current...
Nonuniform heating is the biggest issue in the microwave heating of prepared meals. Multiphysics bas...
In the present work mass and energy transfer during microwave dehydration of vegetables were studied...
Nonuniform heating is the biggest issue in the microwave heating of prepared meals. Multiphysics bas...
In this research, drying characteristics and energy requirements for microwave drying of potato slic...
In the present work mass and energy transfer during microwave dehydration of vegetables were studied...
There is currently no recognised equation, or set of equations, that can be used to adequately descr...
This work reports a fundamental study of the science and economics of microwave and RF drying of foo...
The objective of this study was to evaluate the effect of formulation changes on the temperatures of...
Experiments and computer simulations were conducted to systematically investigate the influence of m...
Since its creation in 1945, the microwave has become a popular method of cooking food on both domest...
Abstract: In this paper a Radio Frequency (RF) method for drying defeated soy flower is developed us...
Processed products that keep more of their original characteristics are the main goal of the current...