Yang Jiao
Cited by
Cited by
Radio frequency disinfestation treatments for dried fruit: Model development and validation
B Alfaifi, J Tang, Y Jiao, S Wang, B Rasco, S Jiao, S Sablani
Journal of Food Engineering 120, 268-276, 2014
A new strategy to improve heating uniformity of low moisture foods in radio frequency treatment for pathogen control
Y Jiao, J Tang, SJ Wang
Journal of Food Engineering 141, 128-138, 2014
Radio-frequency applications for food processing and safety
Y Jiao, J Tang, Y Wang, TL Koral
Annual Review of Food Science and Technology 9 (1), 105-127, 2018
Improvement of radio frequency (RF) heating uniformity on low moisture foods with Polyetherimide (PEI) blocks
Y Jiao, H Shi, J Tang, F Li, S Wang
Food Research International 74, 106-114, 2015
Influence of dielectric properties on the heating rate in free-running oscillator radio frequency systems
Y Jiao, J Tang, S Wang, T Koral
Journal of Food Engineering 120, 197-203, 2014
Radio frequency disinfestation treatments for dried fruit: Dielectric properties
B Alfaifi, S Wang, J Tang, B Rasco, S Sablani, Y Jiao
LWT-Food Science and Technology 50 (2), 746-754, 2013
Dielectric properties of tomatoes assisting in the development of microwave pasteurization and sterilization processes
J Peng, J Tang, Y Jiao, SG Bohnet, DM Barrett
LWT-Food Science and Technology 54 (2), 367-376, 2013
Radio frequency tempering uniformity investigation of frozen beef with various shapes and sizes.
Y Li, Y., Li, F., Tang, J., Zhang, R., Wang, Y., Koral, T., Jiao
Innovative Food Science and Emerging Technologies, 42-55, 2018
Effects of radio frequency, air and water tempering, and different end‐point tempering temperatures on pork quality
Y Zhu, F Li, J Tang, TT Wang, Y Jiao
Journal of Food Process Engineering 42 (4), e13026, 2019
Radio frequency tempering multiple layers of frozen tilapia fillets: The temperature distribution, energy consumption, and quality
Y Zhang, S Li, S Jin, F Li, J Tang, Y Jiao
Innovative Food Science & Emerging Technologies 68, 102603, 2021
A strategy for improving the uniformity of radio frequency tempering for frozen beef with cuboid and step shapes
F Li, Y Zhu, S Li, P Wang, R Zhang, J Tang, T Koral, Y Jiao
Food Control 123, 107719, 2021
Model food development for tuna (Thunnus Obesus) in radio frequency and microwave tempering using grass carp mince
Y Chen, J He, F Li, J Tang, Y Jiao
Journal of Food Engineering 292, 110267, 2021
Influence of composition, temperature, and frequency on dielectric properties of selected saltwater and freshwater fish
S Li, F Li, J Tang, T Koral, Y Jiao
International Journal of Food Properties 22 (1), 1920-1934, 2019
Improved accuracy of radio frequency (RF) heating simulations using 3D scanning techniques for irregular-shape food
R Zhang, F Li, J Tang, T Koral, Y Jiao
Lwt 121, 108951, 2020
Effects of freeze-thaw cycles of Pacific white shrimp (Litopenaeus vannamei) subjected to radio frequency tempering on melanosis and quality
Y Zhang, F Li, Y Yao, J He, J Tang, Y Jiao
Innovative Food Science & Emerging Technologies 74, 102860, 2021
Calculation of electric field and temperature distribution within a microwave oven with realistic geometric features geometric features using numeric simulations
Z Yi, W Qiu, Y Jiao, KH Row, Y Cheng, Y Jin
Journal of Microwave Power and Electromagnetic Energy 55 (1), 3-27, 2021
Analysis of ohmic heating of yellowtail (Seriola quinqueradiata) fillets at high frequencies by 3D simulation—Effect of ohmic heating system (batch and pseudo-continuous …
Y Jin, C Jiang, Y Jiao, Y Llave, M Fukuoka, N Sakai
Innovative Food Science & Emerging Technologies 66, 102482, 2020
Measurement techniques of electrical properties for food quality evaluation
Y Jiao
Evaluation Technologies for Food Quality, 595-616, 2019
Radio frequency inactivation of E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 in black pepper (piper nigrum) kernels: Thermal inactivation kinetic study and quality …
T Tong, P Wang, H Shi, F Li, Y Jiao
Food Control 132, 108553, 2022
Radio frequency combined hot air (RF-HA) drying of tilapia (Oreochromis niloticus L.) fillets: Drying kinetics and quality analysis
F Cao, R Zhang, J Tang, F Li, Y Jiao
Innovative Food Science & Emerging Technologies 74, 102791, 2021
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