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Clarissa, A.; Curet, S.; Boillereaux, L. (2019). Microwave processing of food samples: influence of cavity design and dielectric properties. En AMPERE 2019. 17th International Conference on Microwave and High Frequency Heating. Editorial Universitat Politècnica de València. 261-268. https://doi.org/10.4995/AMPERE2019.2019.9911
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/130718
Título: | Microwave processing of food samples: influence of cavity design and dielectric properties | |
Autor: | Clarissa, Albuquerque Curet, S. Boillereaux, L. | |
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[EN] Microwave-material interactions and electromagnetic propagation phenomena are important to optimize the microwave heating process of food samples. In this study, a 3D numerical modelling of a TE10 rectangular waveguide ...[+]
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Derechos de uso: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |
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Versión del editor: | http://ocs.editorial.upv.es/index.php/AMPERE2019/AMPERE2019/paper/view/9911 | |
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The authors are grateful to the National Council for Scientific and Technological
Development (CNPq, Brazil) for Clarissa Detomi Albuquerque’s PhD scholarship and
financial support (process number 232767/2014-9). The ...[+]
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