Tesfaye F. Bedane - Concepedia

Author

Tesfaye F. Bedane

University of Salerno ORCID

Also Known As

T. Bedane, T. F. Bedane, Tesfaye Bedane, Tesfaye F. Bedane, Tesfaye Faye Bedane

Publications

478

Citations

H-Index

Concepts

All Affiliations

University of Salerno Ankara University University College Dublin

About

Tesfaye F. Bedane is an author at University of Salerno specializing in food engineering, engineering, and thermodynamics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	137
2	Health Sciences	2	2	37
3	Chemical Engineering	1	1	22
4	Computer Engineering	1	1	56
5	Electrical Engineering	1	1	15

Tesfaye F. Bedane

Publications

441

Citations

H-Index

Page 1

	Year	Citations
Radio-frequency thawing of food products – A computational study Rahmi Uyar, Tesfaye F. Bedane, Ferruh Erdoğdu, Journal of Food Engineering Freeze-thaw CyclingRadiofrequency HeatingRadio-frequency ThawingFood EngineeringThermodynamics	2014	121
Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt Tesfaye F. Bedane, Long Chen, Francesco Marra, Journal of Food Engineering Experimental StudyRadiofrequency HeatingRadio FrequencyConveyor Belt	2017	97
Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture Tesfaye F. Bedane, Büşra Nur Erol, Francesco Marra, Innovative Food Science & Emerging Technologies Radiofrequency HeatingCase StudyPulsed Electric FieldFrozen Food ProductsDrip Loss	2018	86
A computational study to design process conditions in industrial radio-frequency tempering/thawing process Ferruh Erdoğdu, Francesco Marra, Tesfaye F. Bedane Journal of Food Engineering Computational StudyEngineeringIndustrial EngineeringProcess Simulation ModelRadiofrequency Heating	2017	56
Effects of geometry and orientation of food products on heating uniformity during radio frequency heating Tesfaye F. Bedane, Ferruh Erdoğdu, James G. Lyng, Food and Bioproducts Processing EngineeringRadio FrequencyFood PhysicRadiofrequency HeatingHeating Uniformity	2020	44
Oxygen transfer in co‐extruded multilayer active films for food packaging Luciano Di Maio, Francesco Marra, Tesfaye F. Bedane, AIChE Journal Edible FilmFood PackagingEngineeringPolymersChemical Engineering	2017	22
The impact of emerging domestic and commercial electro-heating technologies on energy consumption and quality parameters of cooked beef Tesfaye F. Bedane, Selene Pedrós‐Garrido, Geraldine Quinn, Meat Science EngineeringEnergy EfficiencyAgricultural EconomicsThermal ProcessingMeat Quality	2021	15

Page 1