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1. Microwave heating
: in freeze-drying, electronic ovens and other applications
by Copson, David A
1962, 433
Preservation | Freeze-drying | Microwaves | Food
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2. Full Text Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin…)
by Sakin-Yilmazer, Melike and Kemerli, Tansel and Isleroglu, Hilal and Ozdestan, Ozgul and Guven, Gonul and Uren, Ali and Kaymak-Ertekin, Figen
Journal of Food Engineering, ISSN 0260-8774, 12/2013, Volume 119, Issue 3, pp. 483 - 489
Effects of oven type and baking temperature on acrylamide concentration, surface browning, temperature profiles and drying rates of muffins were investigated.... 
Acrylamide | Steam baking | Kinetic modelling | Drying | Hybrid oven | ASPARAGINE | COFFEE | FOOD SCIENCE & TECHNOLOGY | FORMATION/ELIMINATION | MODEL | ACRYLAMIDE FORMATION | ENGINEERING, CHEMICAL | TEMPERATURE | COLOR CHANGES | SYSTEMS | GENERATION | FOOD | Browning | Ovens | Moisture content | Mathematical analysis | Drying ovens | Convection | Baking
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3. Full Text Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant) – Evaluation of the final products
by Chranioti, Charikleia and Chanioti, Sofia and Tzia, Constantina
Food Chemistry, ISSN 0308-8146, 01/2016, Volume 190, pp. 1151 - 1158
The aim of this study was to encapsulate the steviol glycosides (SGs) by spray, freeze and vacuum oven drying in order to minimise the bitter aftertaste of the... 
Freeze drying | Spray drying | FT-IR | Bitter aftertaste | SEM | XRD | Steviol glycosides | Oven drying | BIOACTIVE COMPOUNDS | SWEETENER | FOOD SCIENCE & TECHNOLOGY | ESSENTIAL OIL | ENCAPSULATION | CHITOSAN | REBAUDIOSIDE | COMPLEX COACERVATION | REPLACEMENT | NANOPARTICLES | NUTRITION & DIETETICS | MICROENCAPSULATION | CHEMISTRY, APPLIED | Spectroscopy, Fourier Transform Infrared - methods | Freeze Drying - methods | Glycosides - chemistry | Diterpenes, Kaurane - chemistry | Comparative analysis | Dextrins | Industrial equipment
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4. Full Text Comparative evaluation of diametral tensile strength of phosphate-bonded investment (ringless) material by using air-drying method, conventional hot air oven, microwave oven, and combination of microwave and conventional oven: An in vitro study
by Rathi, Akhil and Pande, Neelam and Radke, Usha and Deshpande, Saee and Chandak, Anuj
Journal of Indian Prosthodontic Society, ISSN 0972-4052, 07/2019, Volume 19, Issue 3, pp. 248 - 254
This study evaluated and compared the diametral tensile strength (DTS) of phosphate-bonded investment (PBI) material (ringless) used in removable cast partial... 
Phosphates | Mechanical properties | Comparative analysis | Methods | Prostheses | Dentures | Accuracy | Compression | Statistical analysis | Microwave oven | Laboratories | Teeth | Tensile strength | Microwaves | Drying | Conventional oven drying | microwave oven drying | diametral tensile strength | phosphate-bonded investment material
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5. Full Text Predicting Thermal Distortion Issue during Heating and Cooling of Car Bodies Inside a Paint Shop Oven Using Cae/Fea
by Silvester, Sajeev, author and Lakic, Alex, author and Buckley, Michael, author
SAE technical paper series, Volume 2015-26-0175.
Dimensional distortion, cosmetic distortion issues can arise during heating and cooling in the paint shop processing of car bodies. A car body can be in... 
CAD, CAM, and CAE | Coatings, colorants, and finishes | Body structures | Drying
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6. Full Text Modeling the heating uniformity contributed by a rotating turntable in microwave ovens
by Geedipalli, S.S.R and Rakesh, V and Datta, A.K
Journal of Food Engineering, ISSN 0260-8774, 2007, Volume 82, Issue 3, pp. 359 - 368
The role of a carousel in improving heating uniformity of food in a microwave oven is studied. A physics-based computational model is developed coupling the... 
Finite element method | Maxwell’s equation | Microwave oven | Heat equation | Heating uniformity | Carousel | Maxwell's equation | heat equation | FOOD SCIENCE & TECHNOLOGY | heating uniformity | VALIDATION | carousel | SIMULATION | FOOD MATERIALS | ENGINEERING, CHEMICAL | MOISTURE | microwave oven | finite element method | DRYING CHARACTERISTICS | TEMPERATURE | DIELECTRIC-PROPERTIES | Ovens | Heating | Mathematical analysis | Variability | Turntables | Mathematical models | Foods | Microwaves
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7. Full Text Drying of carrots in microwave and halogen lamp–microwave combination ovens
by Sumnu, Gulum and Turabi, Elif and Oztop, Mecit
LWT - Food Science and Technology, ISSN 0023-6438, 08/2005, Volume 38, Issue 5, pp. 549 - 553
Carrot slices were dried by using microwave, halogen lamp–microwave combination and hot-air drying. Microwave and halogen lamp–microwave combination drying... 
Microwave | Carrot | Halogen lamp | Drying | Colour | colour | QUALITY | drying | COLOR | FOOD SCIENCE & TECHNOLOGY | halogen lamp | HOT AIR | microwave | carrot
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8. Full Text A New Two-Stage Approach to predicting the soil water characteristic from saturation to oven-dryness
by Jensen, Dan Karup and Tuller, Markus and de Jonge, Lis W and Arthur, Emmanuel and Moldrup, Per
Journal of Hydrology, ISSN 0022-1694, 02/2015, Volume 521, pp. 498 - 507
The present study proposes a new two-step approach to prediction of the continuous soil water characteristic (SWC) from saturation to oven-dryness from a... 
Water retention | Adsorption | Unsaturated soil | Capillarity | Soil moisture | LIQUID RETENTION | PARTICLE-SIZE DISTRIBUTION | SURFACE-AREA | PERMEABILITY | CLAY CONTENT | WATER RESOURCES | CURVES | RAPID MEASUREMENT | ENGINEERING, CIVIL | GEOSCIENCES, MULTIDISCIPLINARY | MODELS | HYDRAULIC CONDUCTIVITY | POROUS-MEDIA | Soils | Carbon content | Analysis | Adsorptivity | Hydrology | Mathematical analysis | Saturation | Mathematical models | Clay (material) | Drying ovens | Soil (material)
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9. Full Text Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance
by Prosapio, Valentina and Norton, Ian
LWT - Food Science and Technology, ISSN 0023-6438, 07/2017, Volume 80, pp. 401 - 408
Drying is largely used in food industry, since it allows prolonging the product shelf life by inhibiting microorganisms' growth and enzyme activity.... 
Rehydration | Freeze drying | Food drying | Osmotic dehydration | Oven drying | VACUUM | QUALITY | APPLE | FOOD SCIENCE & TECHNOLOGY | HOT AIR | REHYDRATION CHARACTERISTICS | FRUIT | TEMPERATURE | OPTIMIZATION | MICROSTRUCTURE | STRAWBERRIES | Enzymes | Biological products
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10. Evaluation of usage and fuel savings of solar ovens in Nicaragua
by Gordon Bauer
Energy Policy, ISSN 0301-4215, 10/2016, Volume 97, p. 250
Solar cooking technology has been promoted as a solution to both global poverty and environmental degradation, but relatively little research exists on the... 
Consumption | Biodegradation | Temperature | Poverty | Cooking | Statistical analysis | Wood | Climatic conditions | Cookers | Biomass | Fuels | Environmental impact | Studies | Surveys | Ovens | Dry season | Environmental degradation | Solar energy | Drying ovens | Rainy season
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11. Full Text Angiotensin I-converting enzyme (ACE) inhibitory activity and structural properties of oven- and freeze-dried protein hydrolysate from fresh water fish (Cirrhinus mrigala)
by Elavarasan, K and Shamasundar, B.A and Badii, Faraha and Howell, Nazlin
Food Chemistry, ISSN 0308-8146, 09/2016, Volume 206, pp. 210 - 216
The angiotensin I-converting enzyme (ACE) inhibitory activity and structural properties of oven-dried (OD-FPH) and freeze-dried (FD-FPH) protein hydrolysates... 
Bioactive peptide | ACE-inhibitory activity | Mrigal protein hydrolysate | FT-IR spectra | Oven-drying | GELATIN | SYSTEM | COLLAGEN | LIPID OXIDATION | FOOD SCIENCE & TECHNOLOGY | MUSCLE | FUNCTIONAL-PROPERTIES | NUTRITION & DIETETICS | PEPTIDES | SPECTROSCOPY | MACKEREL | ANTIOXIDANT | CHEMISTRY, APPLIED | Molecular Weight | Protein Hydrolysates - chemistry | Amino Acids - analysis | Food Handling - methods | Freeze Drying | Spectroscopy, Fourier Transform Infrared | Pepsin A - chemistry | Angiotensin-Converting Enzyme Inhibitors - chemistry | Animals | Peptidyl-Dipeptidase A - metabolism | Inhibitory Concentration 50 | Fresh Water | Pancreatin - chemistry | Cyprinidae | Seafood - analysis | Papain - chemistry | Protein hydrolysates | Analysis | Angiotensin
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12. Full Text Comparing Quality Characteristics of Oven‐Dried and Refractance Window‐Dried Kiwifruits
by Jafari, Seid‐Mahdi and Azizi, Dariush and Mirzaei, Habibollah and Dehnad, Danial
Journal of Food Processing and Preservation, ISSN 0145-8892, 06/2016, Volume 40, Issue 3, pp. 362 - 372
Our aim was to evaluate the qualitative properties of kiwifruits produced by refractance window (RW) as a novel drying method. The effects of slice thicknesses... 
THIN-LAYER | PUREE | REHYDRATION CHARACTERISTICS | DRYING CHARACTERISTICS | MODELS | TEMPERATURE | KINETICS | COLOR | RETENTION | FOOD SCIENCE & TECHNOLOGY | HOT AIR | Liquids | Ovens | Moisture content | Circulating | Belt conveyors | Kiwifruit | Drying ovens | Hot water
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13. Full Text Ultrasonication as pretreatment for drying of tomato slices in a hot air-microwave hybrid oven
by Horuz, Erhan and Jaafar, Hawar Jawdat and Maskan, Medeni
Drying Technology, ISSN 0737-3937, 05/2017, Volume 35, Issue 7, pp. 849 - 859
This study aims to investigate the effect of ultrasonic pretreatment on drying time and quality properties of tomato slices dried by microwave combined with... 
tomatoes | lycopene | vitamin C | ultrasound | Drying | PHYSICAL-PROPERTIES | VACUUM | RETENTION | DEGRADATION KINETICS | ASCORBIC-ACID | ENGINEERING, MECHANICAL | ENGINEERING, CHEMICAL | POWER ULTRASOUND | REHYDRATION KINETICS | OSMOTIC PRETREATMENT | DEHYDRATION
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14. Oven
by Khanania, Souhel
09/2019
An oven has a first conveyor, a first burner that directs heat toward the first conveyor from above the first conveyor, and a second burner that directs heat... 
MACHINES OR EQUIPMENT FOR BAKING | MECHANICAL ENGINEERING | BAKING | WEAPONS | BLASTING | DRYING | PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL | HEATING | LIGHTING | HUMAN NECESSITIES | EDIBLE DOUGHS | THEIR TREATMENT, NOT COVERED BY OTHER CLASSES | THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT | BAKERS' OVENS | FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J | DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM | FOODS OR FOODSTUFFS
Patent
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15. Full Text Study the effect of sun, oven and microwave drying on quality of onion slices
by Arslan, Derya and Musa Özcan, Mehmet
LWT - Food Science and Technology, ISSN 0023-6438, 2010, Volume 43, Issue 7, pp. 1121 - 1127
Sun, oven (50 and 70 °C) and microwave oven (210 and 700 W) drying of onion slices were carried out to monitor the drying kinetics and quality degradation of... 
Mineral | Onion | Phenolics | Drying | Colour | ANTIOXIDANT ACTIVITY | FOOD SCIENCE & TECHNOLOGY | LEAVES | INFRARED RADIATION | PARSLEY | HOT-AIR | TEMPERATURES | DEHYDRATION | KINETICS | SWEET-POTATO SLICES | DRYER
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16. Full Text Industrial ceramic brick drying in oven by CFD
by Araújo, Morgana de Vasconcellos and Pereira, Antonildo Santos and de Oliveira, Jéssica Lacerda and Brandão, Vanderson Alves Agra and Filho, Francisco de Assis Brasileiro and da Silva, Rodrigo Moura and de Lima, Antonio Gilson Barbosa
Materials, ISSN 1996-1944, 05/2019, Volume 12, Issue 10, p. 1612
The drying process is a step of ceramic brick production which requires the control of process variables to provide a final product with a porous uniform... 
CFD | Temperature | Brick | Moisture | Drying | HEAT | TRANSPORT | drying | MATERIALS SCIENCE, MULTIDISCIPLINARY | temperature | brick | moisture | SIMULATION | TUNNEL DRYER | CLAY
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17. Full Text Prediction of the soil water retention curve for structured soil from saturation to oven‐dryness
by Karup, D and Moldrup, P and Tuller, M and Arthur, E and Jonge, L.W
European Journal of Soil Science, ISSN 1351-0754, 01/2017, Volume 68, Issue 1, pp. 57 - 65
The soil water retention curve (SWRC) is the most fundamental soil hydraulic function required for modelling soil-plant-atmospheric water flow and transport... 
SOIL SCIENCE | PARTICLE-SIZE DISTRIBUTION | CLAY CONTENT | HYDRAULIC-PROPERTIES | EQUATIONS | BULK-DENSITY DATA | MODEL | Soil moisture | Analysis | Root-mean-square errors | Mean square values | Size distribution | Organic matter | Error analysis | Atmospheric models | Mineralogy | Sediment properties | Water flow | Retention | Density | Texture | Accuracy | Moisture content | Tillage | Water content | Soil water | Silt | Mathematical models | Modelling | Drying ovens | Bulk density | Permissible error | Clay | Sensitivity analysis | Balancing | Saturation | Specific surface | Soil structure | Clay soils | Organic soils | Atmospheric water | Clays | Soils | Particle size distribution | Soil properties | Samples | Predictions | Clay minerals | Soil texture | Transport processes | Surface area
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18. Full Text Effect of Oven-Drying on the Recovery of Valuable Compounds from Ulva rigida, Gracilaria sp. and Fucus vesiculosus
by Silva, Andreia F.R and Silva, Andreia F R and Abreu, Helena and Abreu, Helena and Silva, Artur M S and Silva, Artur M.S and Cardoso, Susana M and Cardoso, Susana M
Marine drugs, ISSN 1660-3397, 02/2019, Volume 17, Issue 2, p. 90
The effect of oven-drying at 25, 40 and 60 degrees C was evaluated on three macroalgae of relevance in Europe, namely Ulva rigida, Gracilaria sp. and Fucus... 
polysaccharides | phenolic compounds | algae | pigments | drying | antioxidant activity | CHEMISTRY, MEDICINAL | AGAR | FRESH | FUNCTIONAL-PROPERTIES | EXTRACTION | TEMPERATURE | COLOR | ANTIOXIDANT | KINETICS | ALGA | PHYCOBILIPROTEINS
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