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Journal of Microwave Power and Electromagnetic Energy Volume 29, 1994 - Issue 2
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Original Articles

Effect of Viscosity and Salt Concentration on Microwave Heating of Model Non-Newtonian Liquid Foods in a Cylindrical Container

R.C. AnantheswaranView further author information
&
L. LiuView further author information
Pages 119-126 | Accepted 13 Jun 1994, Published online: 14 Jun 2016

Citations (17)

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Chih-Chieh Chan & Yeong-Ching Chen. (2002) DEMULSIFICATION OF W/O EMULSIONS BY MICROWAVE RADIATION. Separation Science and Technology 37:15, pages 3407-3420.
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Articles from other publishers (16)

Jincheng Dong, Xiaoxi Kou, Lintao Liu, Lixia Hou, Rui Li & Shaojin Wang. (2021) Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process. Innovative Food Science & Emerging Technologies 68, pages 102604.
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Aparna Das & Bimal Krishna Banik. 2021. Microwaves in Chemistry Applications. Microwaves in Chemistry Applications 61 104 .
Aparna Das & Bimal Krishna Banik. 2021. Microwaves in Chemistry Applications. Microwaves in Chemistry Applications 375 384 .
Seung Hyun Lee, Won Choi, Sung Hee Park & Soojin Jun. (2015) Design and Fabrication of a Dual Cylindrical Microwave and Ohmic Combination Heater for Processing of Particulate Foods. Journal of Biosystems Engineering 40:3, pages 250-260.
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J.G. Lyng, J.M. Arimi, M. Scully & F. Marra. (2014) The influence of compositional changes in reconstituted potato flakes on thermal and dielectric properties and temperatures following microwave heating. Journal of Food Engineering 124, pages 133-142.
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T. Yousefi, S.A. Mousavi, M.Z. Saghir & B. Farahbakhsh. (2013) An investigation on the microwave heating of flowing water: A numerical study. International Journal of Thermal Sciences 71, pages 118-127.
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Lu Zhang, James G. Lyng & Nigel P. Brunton. (2007) The effect of fat, water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heating. Journal of Food Engineering 80:1, pages 142-151.
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J. Zhu, A.V. Kuznetsov & K.P. Sandeep. (2007) Mathematical modeling of continuous flow microwave heating of liquids (effects of dielectric properties and design parameters). International Journal of Thermal Sciences 46:4, pages 328-341.
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J.Y. Jeong, E.S. Lee, J.H. Choi, J.Y. Lee, J.M. Kim, S.G. Min, Y.C. Chae & C.J. Kim. (2007) Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy. Meat Science 75:3, pages 415-422.
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J. Zhu, A. V. Kuznetsov & K. P. Sandeep. (2006) Numerical simulation of forced convection in a duct subjected to microwave heating. Heat and Mass Transfer 43:3, pages 255-264.
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K.P. Nott & L.D. Hall. 2004. Improving the Thermal Processing of Foods. Improving the Thermal Processing of Foods 385 407 .
J. Houšová & K. Hoke. (2001) Temperature profiles in microwave heated solid foods of slab geometry: Influence of process parameters. Czech Journal of Food Sciences 19:3, pages 111-120.
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. (2000) References. Journal of Food Science 65, pages 103-108.
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. (2000) References. Journal of Food Safety 65, pages 103-108.
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C. Bircan & S. A. Barringer. (2006) Salt-Starch Interactions as Evidenced by Viscosity and Dielectric Property Measurements. Journal of Food Science 63:6, pages 983-986.
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A. NussinovitchA. Nussinovitch. 1997. Hydrocolloid Applications. Hydrocolloid Applications 140 153 .

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