Computational analysis of temperature distribution in microwave-heated potatoes
This research article reports the computational analysis of temperature distribution in microwave-heated convenience food such as potato. The detailed study of temperature (because temperature is a function of bacterial inactivation) and microwave powers along with drying time for the preservation o...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 6 vom: 17. Sept., Seite 465-474 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2020
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Food spoilage microwave powers temperature prediction |
| Online verfügbar |
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