Mathematical modeling of continuous flow microwave heating of liquids (effects of dielectric properties and design parameters)

By J. Zhu, A. Kuznetsov, K. Sandeep. 2007

181 citations recorded by the source corpus.

Subfields: Atomic and Molecular Physics, and Optics, Electrical and Electronic Engineering, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/188b11bc2703ac7670f119ec7c5bde62ea237561

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1. C. Salazar-González
2. M. F. San Martín‐González
3. M. E. Sosa‐Morales
4. A. López‐Malo

Citations in the corpus

• Recent Studies Related to Microwave Processing of Fluid Foods (2011, methodology): “…materials; this is also called volumetric heating due to, in contrast with convection or conduction mechanisms, microwave radiation directly penetrates the material causing volumetric heat generation in the material, resulting in high-energy efficiency and lower heating times (Zhu et al. 2007).”