Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Sohan Birla"'
Autor:
Kristin J. Reimers, Sohan Birla, Indarpal Singh, Gonzalez Ric, Tim Perez, Eric F. Brown, Tab Burkman
Publikováno v:
Journal of Microwave Power and Electromagnetic Energy. 54:99-109
Little published information exists examining the effect of heating methods on nutrient retention in single-serve frozen meals, which can have instructions for conventional and microwave ovens. In ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc9653ffa653c9d3189a183181de4456
https://doi.org/10.1080/08327823.2020.1755483
https://doi.org/10.1080/08327823.2020.1755483
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
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:
Sohan Birla, Sreenivasula Reddy Boreddy, Jeyamkondan Subbiah, Harshavardhan Thippareddi, Glenn W. Froning
Publikováno v:
Transactions of the ASABE. :1761-1770
Traditionally, egg white powder (EWP) is stored in a hot room maintained at 58°C to 60°C for 10 to 14 days for pasteurization and to improve functional properties. This long and energy-intensive process limits plant production capacity. In this stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53f0d14957110988bbc0783a3be0176b
https://doi.org/10.13031/trans.57.10781
https://doi.org/10.13031/trans.57.10781
Autor:
Randall K. Phebus, Jeyam Subbiah, Karen A. Schmidt, Minto Michael, Sohan Birla, Harshavardhan Thippareddi
Publikováno v:
Journal of Dairy Science. 97:7316-7324
Cronobacter sakazakii and Salmonella species have been associated with human illnesses from consumption of contaminated nonfat dry milk (NDM), a key ingredient in powdered infant formula and many other foods. Cronobacter sakazakii and Salmonella spp.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0145f9b8623f16536968d3b957749345
https://doi.org/10.3168/jds.2013-7862
https://doi.org/10.3168/jds.2013-7862
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