Numerical investigation of coupled heat-mass transfer and expansion in wheat starch-gluten systems during microwave processing: Role of power and initial moisture
Microwave heating is favored in wheat-based food processing for its rapid and selective heating, high efficiency, and environmental benefits, yet it often suffers from non-uniform temperature distribution. The underlying coupled heat transfer, mass transfer, and deformation mechanisms remain insuffi...
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| Asıl Yazarlar: | , , , , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2025-01-01
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| Seri Bilgileri: | Current Research in Food Science |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2665927125002679 |
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