Convection Ovens - Nanotechnology

Relevant Publications

Study on the optimization of temperature uniformity in the oven under the forced convection mode.

Issue Release: 2023

Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions.

Issue Release: 2023

Thermal inactivation of Salmonella enterica and nonpathogenic bacterial surrogates in wheat flour by baking in a household oven.

Issue Release: 2022

Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovens.

Issue Release: 2022

Role of Individual Heat Transfer Mechanisms Within a Model Baking Oven Heated by Porous Volumetric Ceramic Burners.

Issue Release: 2020

Experimental Studies and Modeling of the Drying Kinetics of Multicomponent Polymer Films.

Issue Release: 2017

Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions.

Issue Release: 2016

Achieving quasi-adiabatic thermal environment to maximize resolution power in very high-pressure liquid chromatography: Theory, models, and experiments.

Issue Release: 2016

Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: steam-assisted hybrid oven versus convection ovens.

Issue Release: 2014

Effect of steam baking on acrylamide formation and browning kinetics of cookies.

Issue Release: 2012

Combination microwave ovens: an innovative design strategy.

Issue Release: 2012

Acidulant and oven type affect total anthocyanin content of blue corn cookies.

Issue Release: 2010

Rapid column heating method for subcritical water chromatography.

Issue Release: 2006

Study of drying systems for the utilization of biodegradable municipal solid wastes as animal feed.

Issue Release: 2005

Lipid oxidation in chicken as affected by cooking and frozen storage.

Issue Release: 1996

Effects of packaging, equipment, and storage time on sensory characteristics of beef stew.

Issue Release: 1994

Cholesterol content of broiler breast fillets heated with and without the skin in convection and conventional ovens.

Issue Release: 1987

Current and future foodservice applications of microwave cooking/reheating.

Issue Release: 1985

Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven.

Issue Release: 0000

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