Subject Areas :

محمد جواد حسین زاده ¹ (دانشجوی دکتری تخصصی، گروه علوم و صنایع غذایی ، واحد سبزوار، دانشگاه آزاد اسلامی ،سبزوار، ایران)
امیر حسین الهامی راد ² (گروه علوم و صنایع غذایی ، واحد سبزوار، دانشگاه آزاد اسلامی ،سبزوار، ایران)
محمد جواد کاظم زاده پارسی ³ (گروه مکانیک، واحد شیراز، دانشگاه آزاد اسلامی ، شیراز ،ایران)

Received: 2017-04-05 Accepted : 2017-06-18 Published : 2018-03-21

Keywords:

References:

 

1. Mudgett, R. E. 1986. Microwave properties of heating characteristics of foods. Food Technology, 2, 35–121.


2. Romano, V. R., Marra, F. and Tammaro, U. 2005. Modelling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach. Journal of Food Engineering, 71, 233–241.


3. Oliveira, M. E. C. and Franca, A. S. 2002. Microwave heating of foodstuff. Journal of Food Engineering, 53, 347–359.


4. Datta, A. K. and Davidson, P. M. 2000. Microwave and radio frequency processing. Journal of Food Science, 65, 32–41.


5. Ayappa, K. G. 1991. Analysis of microwave heating of materials with temperature dependent properties. AIChE Journal, 37(3), 313–322.


6. Lin, Y. E., Anantheswaran, R. C. and Puri, V. M. 1995. Finite element analysis of microwave heating of solid foods. Journal Food Engineering, 25, 85–112.


7. Zhou, L., Puri, V. M., Anantheswaran, R. C. and Yeh, G. 1995. Finite element modeling of heat and mass transfer in food materials during microwave heating—model development and validation. Journal of Food Engineering, 25, 509–529.


8. Sanga, E. C. M., Mujumdar, A. S. and Raghavan, G. S. V. 2002. Simulation of convection-microwave drying for a shrinking material. Chemical Engineering and Processing, 41, 487–499.


9. Ahmed, L.F., Rezq, A.A. and Atti, M.R.A. 2010. Additional effect of defatted wheat germ Protein Isolate on nutritional value and functional properties of yogurts and biscuits. Australian journal of basic and applied sciences, 4(8): 3139-3147.


10. Hemis, M., Singh, C. B. and Jayas, D. S. 2011. Microwave-assisted thin layer drying of wheat. Drying Technology, 29(10), 1240-1247.


11. Tavman, S. and Tavman, I. H. 1998. Measurement of effective thermal conductivity of wheat as a function of

 

moisture content. International Communications in Heat and Mass Transfer, 25(5), 733-741.

1. Aregba, A. W. and Nadeau, J. P. 2006. Comparison of two non equilibrium models for static grain deep bed drying by numerical simulation. Journal of Food Engineering, 77(1), 27-40.


2. Nelson, S. O., Kraszewski, A.W., Trabelsi, S.,&Lawrence, K. C. (2000). Using cereal grainpermittivity for sensingmoisture content. IEEE Transactions on Instrumentation and Measurement, 49(3), 470-475.


3. Kermasha, S., Bisakowski, B., Ramaswamy, H. and Van De Voort, F. 1993. Comparison of microwave, conventional and combination heat
   treatments on wheat germ lipase activity. International Journal of Food Science and Technology, 28, 617-623.


4. Yang, H. W. and Gunasekaran, S. 2004. Comparison of temperature distribution in model food cylinders based on Maxwell's equations and Lambert's law during pulsed microwave heating. Journal of Food Engineering, 64, 445–453.

 

 

 

 

 

 

 

 

 

 

 

1. Mudgett, R. E. 1986. Microwave properties of heating characteristics of foods. Food Technology, 2, 35–121.


2. Romano, V. R., Marra, F. and Tammaro, U. 2005. Modelling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach. Journal of Food Engineering, 71, 233–241.


3. Oliveira, M. E. C. and Franca, A. S. 2002. Microwave heating of foodstuff. Journal of Food Engineering, 53, 347–359.


4. Datta, A. K. and Davidson, P. M. 2000. Microwave and radio frequency processing. Journal of Food Science, 65, 32–41.


5. Ayappa, K. G. 1991. Analysis of microwave heating of materials with temperature dependent properties. AIChE Journal, 37(3), 313–322.


6. Lin, Y. E., Anantheswaran, R. C. and Puri, V. M. 1995. Finite element analysis of microwave heating of solid foods. Journal Food Engineering, 25, 85–112.


7. Zhou, L., Puri, V. M., Anantheswaran, R. C. and Yeh, G. 1995. Finite element modeling of heat and mass transfer in food materials during microwave heating—model development and validation. Journal of Food Engineering, 25, 509–529.


8. Sanga, E. C. M., Mujumdar, A. S. and Raghavan, G. S. V. 2002. Simulation of convection-microwave drying for a shrinking material. Chemical Engineering and Processing, 41, 487–499.


9. Ahmed, L.F., Rezq, A.A. and Atti, M.R.A. 2010. Additional effect of defatted wheat germ Protein Isolate on nutritional value and functional properties of yogurts and biscuits. Australian journal of basic and applied sciences, 4(8): 3139-3147.


10. Hemis, M., Singh, C. B. and Jayas, D. S. 2011. Microwave-assisted thin layer drying of wheat. Drying Technology, 29(10), 1240-1247.


11. Tavman, S. and Tavman, I. H. 1998. Measurement of effective thermal conductivity of wheat as a function of

 

moisture content. International Communications in Heat and Mass Transfer, 25(5), 733-741.

1. Aregba, A. W. and Nadeau, J. P. 2006. Comparison of two non equilibrium models for static grain deep bed drying by numerical simulation. Journal of Food Engineering, 77(1), 27-40.


2. Nelson, S. O., Kraszewski, A.W., Trabelsi, S.,&Lawrence, K. C. (2000). Using cereal grainpermittivity for sensingmoisture content. IEEE Transactions on Instrumentation and Measurement, 49(3), 470-475.


3. Kermasha, S., Bisakowski, B., Ramaswamy, H. and Van De Voort, F. 1993. Comparison of microwave, conventional and combination heat
   treatments on wheat germ lipase activity. International Journal of Food Science and Technology, 28, 617-623.


4. Yang, H. W. and Gunasekaran, S. 2004. Comparison of temperature distribution in model food cylinders based on Maxwell's equations and Lambert's law during pulsed microwave heating. Journal of Food Engineering, 64, 445–453.