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For: Rinaldi M, Chiavaro E, Massini R. Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: Application to meat cooking automation. Food Control 2012;23:412-8. [DOI: 10.1016/j.foodcont.2011.08.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Number Cited by Other Article(s)
1
Jiao Q, Lin B, Mao Y, Jiang H, Guan X, Li R, Wang S. Effects of combined radio frequency heating with oven baking on product quality of sweet potato. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109097] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
2
Borah R, Gupta S, Mishra L, Chhabra RP. Heating of liquid foods in cans: Effects of can geometry, orientation, and food rheology. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13420] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
3
Isleroglu H, Kaymak-Ertekin F. Modelling of heat and mass transfer during cooking in steam-assisted hybrid oven. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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