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

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ISSN Print: 1947-3931
ISSN Online: 1947-394X
www.scirp.org/journal/eng
E-mail: eng@scirp.org

"Comparison between Lambert and Maxwell Approaches in the Modelling of Microwave Heating of Liquid Foods"
written by Rino Apicella, Vittorio Romano,
published by Engineering, Vol.11 No.1, 2019

has been cited by the following article(s):

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[2]	Machine learning‐based modeling in food processing applications: State of the art
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[3]	Application of machine learning-based approach in food drying: opportunities and challenges
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[1]	Systematic Study on Heating Characteristics of a Rotating Coaxial Probe-Type Microwave Reactor Industrial & Engineering Chemistry Research, 2024 DOI:10.1021/acs.iecr.4c01684

[2]	“Machine Learning-Based Food Edibility Prediction Using Neural Networks” 2024 8th International Conference on Computational System and Information Technology for Sustainable Solutions (CSITSS), 2024 DOI:10.1109/CSITSS64042.2024.10817009

[3]	Mathematical modeling of apparent specific heat capacity of channel catfish with different microwave heating time Journal of Food Process Engineering, 2024 DOI:10.1111/jfpe.14558

[4]	Application of machine learning-based approach in food drying: opportunities and challenges Drying Technology, 2022 DOI:10.1080/07373937.2020.1853152

[5]	Machine learning‐based modeling in food processing applications: State of the art Comprehensive Reviews in Food Science and Food Safety, 2022 DOI:10.1111/1541-4337.12912

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