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Assessment of heating profiles in model food systems heated by different microwave generators: Solid-state (semiconductor) versus traditional magnetron technology

Somayeh Taghian Dinani, Peter Kubbutat, Ulrich Kulozik

2020Innovative Food Science & Emerging Technologies48 citationsDOIOpen Access PDF

Topics & Concepts

Cavity magnetronMaillard reactionMicrowaveMaterials scienceSolid-stateSputter depositionMicrowave ovenAnalytical Chemistry (journal)OptoelectronicsChemistryThin filmNanotechnologyChromatographyOrganic chemistryTelecommunicationsSputteringComputer sciencePhysical chemistryFood Drying and ModelingPolysaccharides and Plant Cell WallsMicroencapsulation and Drying Processes
Assessment of heating profiles in model food systems heated by different microwave generators: Solid-state (semiconductor) versus traditional magnetron technology | Litcius