Microwave heating of baked dough products with simultaneous heat and moisture transfer

Analytical methods in conduction heat transfer

Michael J. Moran · Journal of the Franklin Institute · 1972 · 419 citations

Engineering, Mechanical Engineering, Heat Transfer +13

Dielectric Properties of Foods at 3 GHz as Determined by a Cavity Perturbation Technique.

Nils Bengtsson, Per Olov Risman · Journal of Microwave Power · 1971 · 245 citations

Agriculture, Food Science, Food Chemistry +15

DIELECTRIC PROPERTIES OF CARBOHYDRATE‐WATER MIXTURES AT MICROWAVE FREQUENCIES

B. Roebuck, S.A. Goldblith, W. B. Westphal · Journal of Food Science · 1972 · 177 citations

Natural Sciences, Materials Engineering, Materials Science +10

Microwave properties and heating characteristics of foods

Richard E. Mudgett · Food technology (USA) · 1986 · 124 citations

Agriculture, Food Science, Food Engineering +14

Effective Moisture Diffusivity in Porous Materials as a Function of Temperature and Moisture Content

Vincent C. H. Tong, Daryl Lund · Biotechnology Progress · 1990 · 102 citations

Agriculture, Food Science, Cereal Science +16