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Utilization of microwave heating in the processes of cooking, manufacturing and sterilization of foods.

机译：利用微波加热在食品的烹饪，制造和灭菌过程中。

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作者
Hideo Tsuyuki;
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年度 1988
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1. Comparison Between Conventional Convective Heating and Microwave Heating: An FTIR Spectroscopy Study of the Effects of Microwave Oven Cooking of Bovine Breast Meat [J] . Emanuele Calabrò, Salvatore Magazù Journal of Electromagnetic Analysis and Applications . 2012,第11期

机译：常规对流加热与微波加热的比较：FTIR光谱研究牛胸肉的微波炉烹饪效果
2. Effect of the variation of electromagnetic wave profiles (microwaves) during the heating of foods. [J] . Campanone L. A., Mascheroni R. H., Rodriguez G., Acta Horticulturae . 2008,第802期

机译：食物加热过程中电磁波分布（微波）变化的影响。
3. Heating concentrations of microwaves in spherical and cylindrical foods. Part One: in planes waves. [J] . Zhang H, Datta A K Food and Bioproducts Processing. Transactions of the Institution of Chemical Engineers, Part C . 2005,第c1期

机译：球形和圆柱形食品中微波的加热浓度。第一部分：飞机上的波浪。
4. Methods to assess heating patterns and developprocess procedure for microwave sterilization ofpackaged foods [C] . Frank Liu, Galina Mikhaylenko, Ram Pandit, 2004 CIGR International Conference : Collection of Extent Abstracts . 2004

机译：包装食品微波灭菌的加热方式评估方法和开发工艺流程
5. Electromagnetic and Thermal Analysis of Microwave Heating in 915 MHz Single Mode Cavity Systems: Microwave Assisted Thermal Sterilization and Pasteurization [D] . Jain, Deepali 2017

机译：915 MHz单模腔系统中微波加热的电磁和热分析：微波辅助热灭菌和巴氏灭菌
6. Preliminary Evaluation of a Novel Microwave-Assisted Induction Heating (MAIH) System on White Shrimp Cooking [O] . Yi-Chen Lee, Chih-Ying Lin, Cheng-I Wei, 2021

机译：初步评价白虾烹饪新型微波辅助感应加热（Maih）系统
7. Comparison Between Conventional Convective Heating and Microwave Heating: An FTIR Spectroscopy Study of the Effects of Microwave Oven Cooking of Bovine Breast Meat [O] . Emanuele Calabrò, Salvatore Magazù 2012

机译：常规对流加热和微波加热的比较：FTIR光谱研究牛胸肉的微波炉烹饪效果

Utilization of microwave heating in the processes of cooking, manufacturing and sterilization of foods.

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