Modeling of transport mechanisms and quality changes during the microwave frying of foods by solving hybrid mixture theory-based unsaturated transport equations coupled with maxwell's equations of electromagnetism
Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2027-08-01
Microwaves, Frying, Porous Matrix, Transport Phenomena, Modeling
University of Illinois - Urbana-Champaign
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