Comparison of temperature distribution in model food cylinders based on Maxwell's equations and Lambert's law during pulsed microwave heating

By Huai-Wen Yang, S. Gunasekaran. 2004

161 citations recorded by the source corpus.

Subfields: Biotechnology, Electrical and Electronic Engineering, Food Science

View Paper: https://www.semanticscholar.org/paper/1583ec347c66c887d03e671716bf9bb6a21c7ce2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biotechnology

1. Tanmay Basak
2. Shriram Ramanathan
3. S. Chandrasekaran

In Electrical and Electronic Engineering

1. Tanmay Basak
2. Shriram Ramanathan
3. S. Chandrasekaran
4. Ruifang Wang
5. Zhanyong Li
6. T. Kudra

In Food Science

1. Tanmay Basak
2. Shriram Ramanathan
3. S. Chandrasekaran

Citations in the corpus

• Recent Studies Related to Microwave Processing of Fluid Foods (2011, background): “Within a household system (normally a multimodal cavity), the heating rate changes in a food layer as the thickness, mass, specific heat, and dielectric properties change; in spheres and cylinders, heating is concentrated at the focal point of the sample (Yang and Gunasekaran 2004).”
• Uniformity Issue in Microwave Drying (2011, background): “Yang and Gunasekaran([61]) measured the temperature distribution in a material heated with pulse and continuous microwave supplies.”
• Microwave food processing—A review (2013, methodology): “The temperature distribution in 2% agar gel cylinders using pulsed and continuous microwave heating were predicted using Lambert’s law and Maxwell’s equations [Yang and Gunasekaran, 2004].”