Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree
Andrés Abea, Marina Kravets, P. Gou, María Dolors Guárdia, Xavier Felipe, Sancho Bañón, Israel Muñoz
Topics & Concepts
Materials scienceJoule heatingOverheating (electricity)Dielectric heatingConveyor beltMechanicsThermalDielectricVoltageHeating elementConvectionComposite materialThermodynamicsMechanical engineeringElectrical engineeringOptoelectronicsEngineeringPhysicsMicrobial Inactivation MethodsPostharvest Quality and Shelf Life ManagementFood Drying and Modeling