摘要
食品的电性质在一些食品加工中很重要,这些性质包括电阻率,传导率,以及介电性质。微波加热技术广泛应用于食品的加热、干燥、脱水、烹调、杀菌以及解冻等加工中,家庭微波炉也日益普遍。
出处
《食品机械》
CSCD
1990年第2期13-15,共3页
同被引文献16
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5Zareifard M R, Marcotte M, Dostie M. A method for balancing heat fluxes validated for a newly designed pilot plant oven[J]. Journal of Food Engineering,2006,76(3):303-312.
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7Ibrahim U K, Mohd Salleh R, Zhou W. Radiation heat transfer analysis in high emissivity baking oven using network representation method[J]. APCBEE Proeedia,2012(3):11-16.
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8Smolka J, Bulinski Z, Nowak A J. The experimental validation of a CFD model for a heating oven with natural air circulation[J]. Applied Thermal Engineering,2013,54(2):387-398.
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9Mistry H, Ganapathi-subbu, Dey S, et at. Modeling of transient natural eonveetion heat transfer in electric ovens[J]. Applied Thermal Engineering,2006,26(17):2 448-2 456.
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二级引证文献2
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1宋文瀚,王瑞芳,李占勇,徐庆.导电粒子对改善微波加热食品中局部过热现象的研究[J].食品与机械,2014,30(1):15-20. 被引量：5
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2夏然,唐相伟,栾春,彭定元,王轩,周孝强.平板微波炉食物加热均匀性提升研究[J].真空电子技术,2016,29(4):51-55. 被引量：3
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1张桂英,李琳,郭祀远.微波对植物油品质的影响[J].中国油脂,1997,22(2):16-18. 被引量：6
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2程裕东,酒井升,半泽保.2450MHz频率下含盐凝胶琼脂的介电特性[J].上海水产大学学报,1999,8(4):337-341. 被引量：3
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3能带可调节的半导体[J].现代化工,2009,29(8):94-94.
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4邓鹏,杜方岭,王守经,王文亮.电导法在食用油质量检测中的应用研究[J].农产品加工（下）,2008(7):210-211. 被引量：4
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5范大明,陈卫,李春香,毛丙永,庞珂,赵建新,张灏.食品介电性质的研究进展[J].食品工业科技,2012,33(11):407-409. 被引量：3
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6邓鹏,薛文通,宋康,王文亮.循环伏安法测定油脂中过氧化物含量的研究[J].中国食物与营养,2008,14(4):26-29. 被引量：4
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7WANG Hang,HE Yong,SHI Xue-tao,YOU Fu-sheng,WANG Hui,CAI Zhan-xiu,ZHU Jian-bo,DONG Xiu-zhen.Comparative Study on the Dielectric Properties Between Living and Non-living from Human and Animal Livers[J].Chinese Journal of Biomedical Engineering(English Edition),2016,25(1):12-17.
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8杨萍芳.欧姆杀菌新技术在食品工业中的应用[J].运城学院学报,2006,24(2):32-32. 被引量：4
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9邓鹏,薛文通,祝清俊,宋康,王文亮.应用Nafion修饰电极测定油脂中过氧化物的研究[J].食品与药品,2008,10(3):53-56.
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10李春香,范大明,陈卫,庞珂,李广,赵建新,张灏.米饭热物性和介电特性研究[J].食品科学,2011,32(3):103-107. 被引量：4
