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Comparison between Lambert and Maxwell Approaches in the Modelling of Microwave Heating of Liquid Foods

机译：兰伯特与麦克斯韦尔韦在液体食品微波加热建模中的比较

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Rino Apicella; Vittorio Romano;
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1. Comparison between Lambert and Maxwell Approaches in the Modelling of Microwave Heating of Liquid Foods [J] . Rino Apicella, Vittorio Romano Engineering . 2019,第1期

机译：兰伯特与麦克斯韦尔韦在液体食品微波加热建模中的比较
2. Comparison between Lambert and Maxwell Approaches in the Modelling of Microwave Heating of Liquid Foods [J] . Rino Apicella, Vittorio Romano Engineering . 2019,第1期

机译：Lambert和Maxwell方法在液态食品微波加热建模中的比较
3. Comparison of temperature distribution in model food cylinders based on Maxwell's equations and Lambert's law during pulsed microwave heating [J] . H.W. Yang, S. Gunasekaran Journal of food engineering . 2004,第4期

机译：基于麦克斯韦方程和兰伯特定律的脉冲微波加热过程中模型食物筒中温度分布的比较
4. CHARACTERIZATION OF FISH BASED MODEL FOOD SYSTEMS FOR MICROWAVE HEATING MODELING [C] . Ferruh Erdogdu, Huseyin Topcam, Ozan Altin, International conference on simulation and modelling in the food and bio-industry . 2018

机译：基于鱼类的微波加热模型食物系统的特征
5. Alternative processing techniques for pasteurization of liquid foods: Microwave, ohmic heating and ultraviolet light. [D] . Abdullah, Seerwan Ahmed. 2012

机译：液态食品巴氏灭菌的替代加工技术：微波，欧姆加热和紫外线。
6. Microwave-Assisted Superheating and/or Microwave-Specific Superboiling (Nucleation-Limited Boiling) of Liquids Occurs under Certain Conditions but is Mitigated by Stirring [O] . Anthony Ferrari, Jacob Hunt, Albert Stiegman, 2015

机译：液体在某些条件下会发生微波辅助过热和/或微波特定的超沸腾（成核限制沸腾）但会因搅拌而减轻
7. Microwave Heating of Liquid Foods [O] . Romano, Vittorio, Apicella, Rino 2015

机译：微波加热液体食品

Comparison between Lambert and Maxwell Approaches in the Modelling of Microwave Heating of Liquid Foods

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