A test procedure to characterise the heating performance of domestic microwave ovens
- Author
- JEFFERY SWAIN, Mark1 ; SPINASSOU, Adrien2 ; LYRA SWAIN, Maria Veronica1
[1] Food Refrigeration and Process Engineering Research Centre (FRPERC), University of Bristol, Churchill Building, Langford, Bristol BS40 5DU, United Kingdom
[2] Institut Universitaire de Technologie, Zac du Sanital, Rue Nobel, 86100 Chatellerault, France - Source
International journal of food science & technology. 2008, Vol 43, Num 1, pp 15-23, 9 p ; ref : 1/4 p
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chilled ready meals domestic microwave food simulant heat distribution microwave heating microwave performance temperature measurement
- Keyword (fr)
- Aliment Chaleur Chauffage hyperfréquence Distribution Four hyperfréquence Hyperfréquence Mesure température Performance Repas préparé
- Keyword (en)
- Food Heat Microwave heating Distribution Microwave oven Microwave Temperature measurement Performance Ready meal
- Keyword (es)
- Alimento Calor Calentamiento hiperfrecuencia Distribución Horno hiperfrecuencia Hiperfrecuencia Medida temperatura Rendimiento Comida preparada
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19983505
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
10.1111/j.1365-2621.2006.01373.x 
https://dx.doi.org/10.1111/j.1365-2621.2006.01373.x
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