Lv6
2200 积分 2025-07-11 加入
A Review of Heat and Mass Transfer Models in Food Freezing: Fundamentals, Influencing Factors, Model Construction, and Application
9天前
已完结
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement
24天前
已完结
A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality
24天前
已完结
The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets
24天前
已完结
Simulation of microwave heating characteristics of activated carbon
4个月前
已完结
Physicochemical Properties of Potatoes After Microwave Heating With Different Drying Treatments
4个月前
已完结
Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable
4个月前
已完结
A novel algorithm approach for rapid simulated microwave heating of food moving on a conveyor belt
5个月前
已完结
Measurement of Dielectric Properties of Intact and Ground Broiler Breast Meat over the Frequency Range from 500 MHz to 50 GHz
6个月前
已完结
皖公网安备34019202002308
