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References.docx

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  1. 1. 1. V. Rakesh and A. K. Datta, "Microwave puffing: Determination of op- timal conditions using a coupled multiphase porous media – Large de- formation model," Journal of Food Engineering, vol. 107, pp. 152-163, 2011. 2. M. E. Sosa-Morales, L. Valerio-Junco, A. López-Malo, and H. S. García, "Dielectric properties of foods: Reported data in the 21st Century and their potential applications," LWT - Food Science and Technology, vol. 43, pp. 1169-1179, 2010. 3. K. Technologies, "Basics of measuring the dielectric properties of the materials," 2014. 4. ̇I. Boyacı, G. Sumnu, and O. Sakiyan, "Estimation of Dielectric Prop- erties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks," Food and Bioprocess Technology, vol. 2, pp. 353-360, 2009/12/01 2009. 5. S. Das, A. K. Mukhopadhyay, S. Datta, and D. Basu, "Prospects of mi- crowave processing: An overview," Bulletin of Materials Science, vol. 31, pp. 943-956, 2008/12/01 2008. 6. J. M. Osepchuk, "A History of Microwave Heating Applications," Mi- crowave Theory and Techniques, IEEE Transactions on, vol. 32, pp. 1200-1224, 1984. 7. W. Guo, X. Zhu, Y. Liu, and H. Zhuang, "Sugar and water contents of honey with dielectric property sensing," Journal of Food Engineering, vol. 97, pp. 275-281, 2010. 8. A. C. Metaxas and R. J. Meredith, Industrial Microwave Heating: P. Peregrinus, 1983. 9. F. Torres and B. Jecko, "Complete FDTD analysis of microwave heating processes in frequency-dependent and temperature-dependent media," Microwave Theory and Techniques, IEEE Transactions on, vol. 45, pp. 108-117, 1997. 10. C. Gabriel, S. Gabriel, E. H. Grant, E. H. Grant, B. S. J. Halstead, and D. Michael P. Mingos, "Dielectric parameters relevant to microwave di- electric heating," Chemical Society Reviews, vol. 27, pp. 213-224, 1998. 11. N. E. Bengtsson and T. Ohlsson, "Microwave heating in the food indus- try," Proceedings of the IEEE, vol. 62, pp. 44-55, 1974.
  2. 2. 12. M. S. Venkatesh and G. S. V. Raghavan, An overview of dielectric prop- erties measuring techniques, 2005. 13. Y. Liu, J. Tang, and Z. Mao, "Analysis of bread dielectric properties us- ing mixture equations," Journal of Food Engineering, vol. 93, pp. 72-79, 2009. 14. A. A. P. Gibson, S. K. Ng, B. B. M. Noh, H. S. Chua, A. D. Haigh, G. Parkinson, P. Ainsworth, and A. Plunkett, "An overview of microwave techniques for the efficient measurement of food materials," Food Man- ufacturing Efficiency, vol. 2, pp. 35-43, 2008. 15. S. Maisont, "Effects of Salt, Moisture Content and Microwave Power on Puffing Qualities of Puffed Rice," Kasetsart Journal: Natural Science, vol. 44, 2010. 16. W. E. Beimesch, P. A. France, and L. R. Genskow, "Process for making a low density detergent composition by agglomeration followed by di- electric heating," ed: Google Patents, 2002. 17. V. Rakesh and A. Datta, "Microwave puffing: mathematical modeling and optimization," Procedia Food Science, vol. 1, pp. 762-769, 2011. 18. A. K. Datta and V. Rakesh, "Principles of Microwave Combination Heat- ing," Comprehensive Reviews in Food Science and Food Safety, vol. 12, pp. 24-39, 2013. 19. L. Acevedo, S. Usón, and J. Uche, "Exergy transfer analysis of microwave heating systems," Energy, vol. 68, pp. 349-363, 2014. 20. A. K. Datta, Heat and Mass Transfer in Microwave Processing vol. 33, 1999. 21. S. Gunasekaran and H.-W. Yang, "Optimization of pulsed microwave heating," Journal of Food Engineering, vol. 78, pp. 1457-1462, 2007. 22. M. Doelling, D. Jones, R. Smith, and R. Nash, "The Development of a Microwave Fluid-Bed Processor. I. Construction and Qualification of a Prototype Laboratory Unit," Pharmaceutical Research, vol. 9, pp. 1487- 1492, 1992/11/01 1992.

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