Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10278101 | Journal of Food Engineering | 2012 | 11 Pages |
Abstract
⺠This research studied using radio-frequency (RF) energy to process meat lasagna as shelf-stable food in large containers. ⺠Direct measurements in a pilot unit revealed small temperature differences in meatballs, mozzarella cheese and sauce. ⺠Simulation suggested that adequate heat transfer reduced differential heating. ⺠Thus, RF heating can be used to process shelf-stable pre-packaged heterogeneous foods and retain product quality.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Jian Wang, Kunchalee Luechapattanaporn, Yifen Wang, Juming Tang,