Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Krishnamoorthy Pitchai"'
Autor:
Sohan Birla, David D. Jones, Mehrdad Negahban, Jeyamkondan Subbiah, Jiajia Chen, Krishnamoorthy Pitchai
Publikováno v:
Food and Bioproducts Processing. 99:116-127
Microwave heating of frozen foods involves multiple physics and food product development has been trial-and-error in the food industry. Multiphysics models can be used to understand microwave interactions and can assist in design of food that can be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd88a9fbf3ec88e0f3127c85db57511a
https://doi.org/10.1016/j.fbp.2016.04.009
https://doi.org/10.1016/j.fbp.2016.04.009
Publikováno v:
Journal of Food Engineering. 173:124-131
Domestic microwave oven magnetrons produce microwaves in a frequency range of 2.45 ± 0.05 GHz. Most microwave heat transfer simulations simplify that the magnetron produces a monochromatic electromagnetic wave of frequency of 2.45 GHz to reduce the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::271ee021c41783f522afd8db29ab6a8b
https://doi.org/10.1016/j.jfoodeng.2015.11.002
https://doi.org/10.1016/j.jfoodeng.2015.11.002
Autor:
Jiajia Chen, Krishnamoorthy Pitchai, David J. Jones, Jeyamkondan Subbiah, Gonzalez Ric, Sohan Birla
Publikováno v:
Journal of Food Science. 80:E2803-E2814
A 3-dimensional (3-D) multiphysics model was developed to understand the microwave heating process of a real heterogeneous food, multilayered frozen lasagna. Near-perfect 3-D geometries of food package and microwave oven were used. A multiphase porou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95275fdd35279500081592c6aac9ba25
https://doi.org/10.1111/1750-3841.13136
https://doi.org/10.1111/1750-3841.13136
Autor:
Krishnamoorthy Pitchai, Gonzalez Ric, Sohan Birla, Jiajia Chen, David D. Jones, Jeyam Subbiah
Publikováno v:
IEEE Transactions on Dielectrics and Electrical Insulation. 22:626-634
In the most commonly used, open-ended coaxial probe method, dielectric properties of food products are measured after calibrating the instrument at 25 °C using air (open circuit), short (short circuit) and deionized water. Measurement accuracy may b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cef04de21c97c50ad1272107b1c8bffc
https://doi.org/10.1109/tdei.2014.004182
https://doi.org/10.1109/tdei.2014.004182
Publikováno v:
Journal of Food Engineering. 144:45-57
Microwave heating models incorporating physics of electromagnetics and heat transfer are computationally intensive, which limits their use in the industry. The electromagnetic power density changes within the food during microwave heating were charac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bd5e756ab580f9648539c28a67dec8f
https://doi.org/10.1016/j.jfoodeng.2014.07.013
https://doi.org/10.1016/j.jfoodeng.2014.07.013
Autor:
Krishnamoorthy Pitchai, Sohan Birla
Recent advances in the development of computational techniques and numerical algorithms have made it possible to model microwave interactions with food, package in MW cavities of different sizes. In this chapter, a concise review is presented on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b58798b18331259d61d4adeca9962641
https://doi.org/10.1016/b978-0-08-100528-6.00018-8
https://doi.org/10.1016/b978-0-08-100528-6.00018-8
Autor:
Jiajia Chen, Mehrdad Negahban, Jeyamkondan Subbiah, David D. Jones, Krishnamoorthy Pitchai, Sohan Birla
Publikováno v:
Journal of Food Science. 79:E1991-E2004
UNLABELLED A 3-dimensional finite-element model coupling electromagnetics and heat and mass transfer was developed to understand the interactions between the microwaves and fresh mashed potato in a 500 mL tray. The model was validated by performing h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::357ec3691aafb95f8d4e5e3218d915e2
https://doi.org/10.1111/1750-3841.12636
https://doi.org/10.1111/1750-3841.12636
Autor:
Ricardo Gonzalez, Jiajia Chen, Jeyamkondan Subbiah, David D. Jones, Sohan Birla, Krishnamoorthy Pitchai
Publikováno v:
Transactions of the ASABE. :1457-1467
Temperature-dependent dielectric properties (dielectric constant and dielectric loss factor) and thermal properties (thermal conductivity and specific heat capacity) of whey protein gel and mashed potato were measured from -20°C to 100°C. A dielect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4293d98b29c4aba0ac09a1aa84e84537
https://doi.org/10.13031/trans.56.10314
https://doi.org/10.13031/trans.56.10314
Autor:
Jeyamkondan Subbiah, Harshanardhan Thippareddi, Sohan Birla, Krishnamoorthy Pitchai, David D. Jones
Publikováno v:
Journal of Food Engineering. 112:100-111
Microwave ovens are used extensively for heating a variety of not-ready-to-eat food products. Non-uniform heating of foods in microwave ovens is a major concern in assuring microbiological safety of such products. The non-uniform heating of foods is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eedb872f646520738c90afc2850f8bd3
https://doi.org/10.1016/j.jfoodeng.2012.03.013
https://doi.org/10.1016/j.jfoodeng.2012.03.013
Publikováno v:
Journal of Microwave Power and Electromagnetic Energy. 46:229-240
Due to the inherent nature of standing wave patterns of microwaves inside a domestic microwave oven cavity and varying dielectric properties of different food components, microwave heating produces non-uniform distribution of energy inside the food.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c744f1c20bc756ec0cd10797ea6b596
https://doi.org/10.1080/08327823.2012.11689839
https://doi.org/10.1080/08327823.2012.11689839