Enzyme inactivation analyses for industrial blanching applications employing 2450 Mhz monomode microwave cavities [0.03%]
采用2450兆赫单模微波谐振腔进行工业漂烫应用的酶失活分析
D Sánchez-Hernández,C Devece,J M Catalá et al.
D Sánchez-Hernández et al.
Browning reactions in fruits and vegetables are recognized as a serious problem for the European food industry, particularly for the mushroom sector. The major enzyme responsible for the browning reaction is polyphenoloxidase (PPO). In this...
J R Bows
J R Bows
Industrial microwave food processing is universally based on single frequency microwave sources. With the emergence of variable frequency microwave ovens, it is possible to exploit the frequency dependence of a food's permittivity and/or ch...
Temperature and weight loss profiles of model cakes baked in the microwave oven [0.03%]
微波炉烘焙模型蛋糕的温度和减重曲线研究
G Sumnu,M K Ndife,L Bayindirli
G Sumnu
Model cake systems were formulated with wheat and rice starches at hydration levels of 112.5% and 137.5% (flour weight basis) and baked in a microwave oven at power levels of 80% and 100%. Temperature profiles and weight loss profiles of th...
P Monsef-Mirzai,D M Kavanagh,S Bodman et al.
P Monsef-Mirzai et al.
The ion exchange reactions of both cationic clays (e.g. montmorillonites) and of layered double hydroxides ("anionic clays") are greatly accelerated when carried out under conditions of microwave heating. The observations appear general, an...
Switch mode power supply for microwave heating based on the Boucherot effect [0.03%]
基于布歇洛特效应的微波加热开关电源
G E Georghiou,R Meredith,A C Metaxas et al.
G E Georghiou et al.
This paper describes a new self-resonating switch-mode power-supply for driving CW magnetrons, based on the Boucherot effect. A detailed circuit analysis is given and its performance is evaluated for an 800 W/2450 MHz magnetron, whilst work...
Microwave facilities for welding thermoplastic composites and preliminary results [0.03%]
用于焊接热塑性复合材料的微波设备及初步结果
H S Ku,E Siores,J A Ball
H S Ku
The wide range of applications of microwave technology in manufacturing industries has been well documented (NRC, 1994; Thuery, 1992). In this paper, a new way of joining fibre reinforced thermoplastic composites with or without primers is ...
Non-uniformity of surface temperatures after microwave heating of poultry meat [0.03%]
微波加热禽肉后的表面温度不均匀性问题
E O Goksoy,C James,S J James
E O Goksoy
Microwave energy has the potential to raise the surface temperatures of meat rapidly for a short period of time sufficient to reduce bacterial numbers significantly without causing physical changes to the meat. Studies have investigated the...
Thawing of foods in a microwave oven: II. Effect of load geometry and dielectric properties [0.03%]
微波炉化冻二式：负载几何形状及介电常数的影响
M Chamchong,A K Datta
M Chamchong
Non-uniformity of temperatures in thawing of food and biological materials inside a microwave oven is affected by size, shape, and dielectric properties of the load (food). The objective of this study was to relate the time to thaw and the ...
Thawing of foods in a microwave oven: I. Effect of power levels and power cycling [0.03%]
微波炉解冻食品的新方法及其效果(I)——不同功率及间歇加热方式的影响研究
M Chamchong,A K Datta
M Chamchong
Microwave thawing is faster than other methods, but it can produce significant non-uniformity of heating. The objective of this study was to perform comprehensive experimentation and heat transfer modeling to relate the time to thaw and the...
Health effects of microwave exposures: a review of the recent (1995-1998) literature [0.03%]
微波辐射的健康影响(1995-1998年文献综述)
J R Jauchem
J R Jauchem
Occupational or residential exposures to radio frequency radiation, including microwaves, have been alleged to result in health problems, including leukemia, other cancers, and reproductive mishaps. This review covers the recent literature ...