Radio frequency heating applications

被引:0
|
作者
机构
来源
| 1600年 / Publ by Int Microwave Power Inst, Clifton, VA, USA卷
关键词
D O I
暂无
中图分类号
学科分类号
摘要
引用
收藏
相关论文
共 50 条
  • [41] RADIO-FREQUENCY ION HEATING NEAR LOWER HYBRID FREQUENCY
    FIDONE, I
    PHYSICS OF FLUIDS, 1976, 19 (02) : 334 - 335
  • [42] Recent developments in applications of radio frequency heating for improving safety and quality of food grains and their products: A review
    Ling, Bo
    Cheng, Teng
    Wang, Shaojin
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2020, 60 (15) : 2622 - 2642
  • [43] Second-order radio frequency kinetic theory with applications to flow drive and heating in tokamak plasmas
    Jaeger, EF
    Berry, LA
    Batchelor, DB
    PHYSICS OF PLASMAS, 2000, 7 (02) : 641 - 656
  • [44] Radio frequency heating coils for shock wave experiments
    Chen, GQ
    Ahrens, TJ
    HIGH-PRESSURE MATERIALS RESEARCH, 1998, 499 : 63 - 71
  • [45] On the loss factor of wood during radio frequency heating
    B. Zhou
    S. Avramidis
    Wood Science and Technology, 1999, 33 : 299 - 310
  • [46] Pasteurization of shell eggs using radio frequency heating
    Geveke, David J.
    Bigley, Andrew B. W.
    Brunkhorst, Christopher D.
    JOURNAL OF FOOD ENGINEERING, 2017, 193 : 53 - 57
  • [47] Efficient production of biodiesel using radio frequency heating
    Liu, Shaoyang
    Wang, Yifen
    McDonald, Timothy
    Taylor, Steven E.
    ENERGY & FUELS, 2008, 22 (03) : 2116 - 2120
  • [48] Radio-Frequency Heating Kinetics of Softwood Logs
    Lazarescu, Ciprian
    Avramidis, Stavros
    DRYING TECHNOLOGY, 2011, 29 (06) : 673 - 681
  • [49] Radio frequency pasteurization and heating uniformity of canned pineapple
    Wang, Yequn
    Hou, Quan
    Zhang, Erpan
    Chen, Yanmei
    Chen, Xiangwei
    Wang, Yunyang
    JOURNAL OF FOOD SCIENCE, 2022, 87 (06) : 2640 - 2650
  • [50] Radio frequency heating on food of animal origin: a review
    Di Rosa, Ambra Rita
    Bressan, Fernando
    Leone, Francesco
    Falqui, Luciano
    Chiofalo, Vincenzo
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2019, 245 (09) : 1787 - 1797