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Electromagnetic and Thermal Analysis of Microwave Heating in 915 MHz Single Mode Cavity Systems: Microwave Assisted Thermal Sterilization and Pasteurization
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Electromagnetic and Thermal Analysis of Microwave Heating in 915 MHz Single Mode Cavity Systems: Microwave Assisted Thermal Sterilization and Pasteurization. |
| 개인저자 | Jain, Deepali. |
| 단체저자명 | Washington State University. Biological and Agricultural Engineering. |
| 발행사항 | [S.l.]: Washington State University., 2017. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2017. |
| 형태사항 | 179 p. |
| 기본자료 저록 | Dissertation Abstracts International 79-08B(E). Dissertation Abstract International |
| ISBN | 9780355792171 |
| 학위논문주기 | Thesis (Ph.D.)--Washington State University, 2017. |
| 일반주기 |
Source: Dissertation Abstracts International, Volume: 79-08(E), Section: B.
Adviser: Juming Tang. |
| 이용제한사항 | This item is not available from ProQuest Dissertations & Theses. |
| 요약 | Microwave assisted thermal sterilization and pasteurization (MATS and MAPS) systems have great potential for the food industry to manufacture high quality and nutritious packaged foods with clean labels. This dissertation aimed to develop tools |
| 요약 | Chapter 3 describes faster browning of fructose under alkaline conditions as a time-temperature indicator in microwave pasteurization processes. Reaction kinetics of browning showed a log linear relationship in the temperature range of 60--90°C. |
| 요약 | MAPS is a food processing technology which employs a novel way to transport food packages inside the microwave cavity. Carriers made up of stainless steel and polyetherimide are used to modify the electric field distribution and obtain uniform h |
| 요약 | In MAPS and MATS, 915 MHz microwaves are launched from top and bottom of the food packages forming standing wave patterns within the foods. Chapter 5 discussed the development of a 1-D analytical model to compare the heating rates of different f |
| 일반주제명 | Food science. Agricultural engineering. |
| 언어 | 영어 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
