Radio-frequency heating of foodstuff : Solution and validation of a mathematical model
- Author
- MARRA, Francesco1 ; LYNG, James2 ; ROMANO, Vittorio1 ; MCKENNA, Brian2
[1] Dipartimento di Ingegneria Chimica e Alimentare, Università degli Studi di Salerno, via Ponte Don Melillo, 84084 Fisciano, SA, Italy
[2] School of Agriculture Food Science and Veterinary Medicine, College of Life Sciences, University College Dublin, National University of Ireland, Belfield, Dublin, Ireland - Source
Journal of food engineering. 2007, Vol 79, Num 3, pp 998-1006, 9 p ; ref : 10 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- FEM RF heating Transport phenomena modelling
- Keyword (fr)
- Chauffage Modèle mathématique Produit alimentaire Solution Transport Validation
- Keyword (en)
- Heating Mathematical model Foodstuff Solution Transport Validation
- Keyword (es)
- Calefacción Modelo matemático Producto alimenticio Solución Transporte Validación
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A02 Handling, storage, packaging, transport
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18385582
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2006.03.031 
https://dx.doi.org/10.1016/j.jfoodeng.2006.03.031
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