Biological Systems Engineering

Microwave Heating

Publications and patents

Related publications:

  • Peng, J., Tang, J., Luan, D., Liu, F., Tang, T., Li, F. 2017. Microwave pasteurization of pre-packaged carrots. Journal of Food Engineering. 202: 56-64. [full text]
  • Niu, L., Sun, X., Tang, J., Wang, J., Rasco, B., Lai, K., Huang, Y. 2017. Free and protein-bound N-carboxymethyllysine and N-carboxyethyllysine in fish muscle: Biological variation and effects of heat treatment. Journal of Food Composition and Analysis. 57: 56-63 [full text]
  • Bornhorst, E.R., Tang, J., Sablani, S.S., Barbosa-Canovas, G.V., 2017. Development of model food systems for thermal pasteurization applications based on Maillard reaction products. LWT - Food Science and Technology. 75:417-424. [full text]
  • Luan, D., Wang, Y., Tang, J., Jain, D., 2016. Frequency distribution in domestic microwave ovens and its influence on heating pattern. J. Food Science 82(2):429-436. [full text]
  • Bornhorst, E.R., Tang, J., Sablani, 2016. Sodium chloride diffusion in low-acid foods during thermal processing and storage. Journal of Food Science. 81:E1130-E1140. [full text]
  • Tang, J. 2015. Unlocking potentials of microwaves for food safety and quality. J. Food Science, 80(8) E1776-1793.  JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the next 75. [full text]
  • Luan, D., Tang, J., Liu, F., Tang, Z., Li, F., Lin, H., Bohnet, S., 2015. Dielectric properties of bentonite water pastes used for stable loads in microwave thermal processing systems. Journal of Food Engineering, 161:40-47. [full text]
  • Resurreccion, F.P., Luan, D., Tang, J., Liu, F., Tang, Z., Pedrow, P.D., Cavalieri, R., 2015. Effect of changes in microwave frequency on heating patterns of foods in a microwave assisted thermal sterilization system. Journal of Food Engineering, 150:99-105. [full text]
  • Luan, D., Tang, J., Pedrow, P.D., Liu, F., Tang, Z., 2015. Performance of mobile metallic temperature sensors in high power microwave heating systems. Journal of Food Engineering, 149: 114-122. [full text]
  • Bhunia, K., Sablani, S., Tang, J., Rasco, B., 2014. Migration of chemical compounds from packaging polymers during microwave, conventional heat treatment, and storage. Comprehensive Reviews in Food Science and Food Safety, 12: 523-545. [full text]
  • Peng, J., Tang, J., Jiao, Y., Bohnet, S.G., Barrett, D.M., 2013. Dielectric properties of tomatoes assisting in the development of microwave pasteurization and sterilization processes. Food Science and Technology, 54:367-376. [full text]
  • Luan, D., Tang, J., Pedrow, P.D., Liu, F., Tang, Z., 2013. Using mobile metallic temperature sensors in continuous microwave assisted sterilization (MATS) systems. Journal of Food Engineering, 119: 552-560. [full text]
  • Resurreccion, F.P., Tang, J., Pedrow, P., Cavalieri, R., Liu, F., Tang, Z., 2013. Development of a computer simulation model for processing food in a microwave assisted thermal sterilization (MATS) system. Journal of Food Engineering, 118:406-416 [full text]
  • Mokwena, K. K., Tang, J., 2012. Ethylene Vinyl Alcohol: A Review of Barrier Properties for Packaging Shelf Stable Foods. Critical Reviews in Food Science and Nutrition, 52:640-650 [full text]
  • Wei Wei, Yin, H.M., Tang, J., 2012. An Optimal Control Problem for Microwave Heating. Nonlinear Analysis, 75:2024-2036 [full text]
  • Byun B. Y, Liu Y., Tang J.,Kang D-H, Cho H-Y, Hwang H-J, Mah J-H, 2011. Optimization and Evaluation of Heat-shock Condition for Spore Enumberation Being Used in Thermal-process Verification: Differential Responses of Spores and Vegetative Cells of Clostridium sporogenes to Heat Shock. Food Sci. Biotechnol., 20(3): 751-757 [full text]
  • Dhawan S., Barbosa-Canovas, G.V., Tang J., Sablani S.S., 2010. Oxygen Barrier and Enthalpy of Melting of Multilayer EVOH Films After Pressure-Assisted Thermal Processing and During Storage. Journal of Applied Polymer Science., 122: 1538-1545 [full text]
  • Mah, J.H., Kang, D.H., Tang, J., 2009. Comparison of viability and heat resistance of Clostridium sporogenes stored at different temperatures. J. Food Sci. 74(1), M23-M27. [full text]
  • Mokwena K.K., Tang J., Dunne C.P., Yang T.C.S., Chow E., 2009. Oxygen transmission of multilayer EVOH films after microwave sterilization. J. Food Eng., 92(3): 291-296 [full text]
  • Wang, Y., Tang, J., Rasco, B., Wang, S., Alshami, A. A., Kong, F. 2009. Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets: LWT - Food Science and Technology. 42:1174-1178 [full text]
  • Mah, J.-H., Kang, D.-H., Tang, J. 2008. Effects on minerals on sporulation and heat resistance of Clostridium sporogenes. International Journal of Food Microbiology: 128:385-389 [full text]
  • Tang Z., Mikhaylenko G., Liu F., Mah J.H., Tang J., Pandit R., Younce F., 2008. Microwave Sterilization of Sliced Beef in Gravy in 7-Oz Trays. J. Food Engineering. 89:375-383 [full text]
  • Wang Y., Tang J., Rasco B., Kong F., and Wang S., 2008. Dielectric properties of salmon fillets as a function of temperature and composition. J. Food Eng., 87(2): 236-246. [full text]
  • Kong, F., Oliveira A., Tang, J., Rasco, B., Crapo, C. 2008. Salt effect on heat-induced physical and chemical changes of salmon filet (O. gorbuscha). Fd Chem. 106: 957-966 [full text]
  • Kong, F., Tang, J., Rasco, B., Crapo, C. 2007. Kinetics of salmon quality changes during thermal processing. J. Food Engineering 83: 510-520 [full text]
  • Kong, F., Tang, J., Rasco, B., Crapo, C., and Smiley, S. 2007. Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thernal processing. J. Food Sci . 72(2): S103-S111 [full text]
  • Sun, T. , Tang, J., Powers, J. 2007. Antioxidant activity and quality of asparagus affected by microwave-circulated water combination and conventional sterilization. Food Chem. 100: 813-819 [full text]
  • Pandit, R. B., Tang, J., Liu, F. and Pitts, M.,2007. Development of a novel approach to determine heating pattern using computer vision and chemical marker (M-2) yield. J. Food Engineering 78(2): 522-528 [full text]
  • Chen, H., Tang, J., Liu, L., 2007. Coupled simulation of an electromagnetic heating process using the finite difference time domain method. J. Microwave Powers and elecgtromagnetic Energy (JMPEE) 41(3): 50-56. [full text]
  • Pandit, R. B., Tang, J., Liu, F. and Mikhaylenko, G.M., 2007. A computer vision method to locate cold spots in foods in microwave sterilization processes. Pattern Recognition 40 (12): 3667-3676 [full text]
  • Tang, J. 2006, in press. Fiber-optic sensors for temperature and pressure measurements, In Encyclopaedia of Agricultural and Food Engineering , D. R. Heldman (e.d.). Marcel Dekker, Inc., New York [full text].
  • Pandit, R. B., Tang, J., Mikhaylenko, G. and Liu, F. 2006. Kinetics of chemical marker M-2 formation in mashed potato - a tool to locate cold spots under microwave sterilization. J. Food Engineering. 76(3): 353-361 [full text]
  • Tang, J. 2005. Dielectric properties of food. In Microwave Processing of Food. H. Schubert and M. Regier (Ed.), CRC Press, Woodhead Publishing Limited, Cambridge, London, pp. 22-40.
  • Guan, D., Cheng, M., Wang, Y., Tang, J. 2004. Dielectric properties of mashed potatoes relevant to microwave and radio-frequency pasteurization and sterilization processes. J. Food Sci . 69(1):30-37 [full text]
  • Lau, H., Tang, J., Taub, I.A., Yang, T.C.S., Edwards, C.G. and Mao, R. 2003. Kinetics of chemical marker formation in whey protein gels for studying high temperature short rime microwave sterilization. J. Food Engineering 60:397-405 [full text]
  • Wang, Y., Wig, T.D., Tang, J., Hallberg, L.M., 2003. Dielectric properties of foods relevant to RF and microwave pasteurization and sterilization. J. Food Engineering, 57:257-268. [full text]
  • Guan, D., Gray, P., Kang, DH, Tang, J., Shafer, B., Ito, K., Younce, F., and Yang, C.S. 2003. Microbiological validation of microwave-circulated water combination heating technology by inoculated pack studies , J. Food Sci. 68(4):1428-1432 [full text]
  • Pathak, S.K., Liu, F., and Tang, J. 2003. Finite difference domain (FDTD) characterization of a single mode applicator. J. of Microwave Power & Electromagnetic Energy 38(1):1-12 [full text]
  • Guan, D., Plotka, V. C. F., Clark, S., and Tang J. 2002. Sensory evaluation of microwave treated macaroni and cheese. J. Food Processing and Preservation , 26:307-322 [full text].
  • Tang, J., Feng, H., and Lau, M. 2002. Microwave heating in food processing, in Advances in Bioprocessing Engineering, (eds.) Young, X., Tang, J., World Scientific Publisher, New Jersey, pages 1-43.


  • Tang, J., Liu, F., Pathak, S., Eves, G. Apparatus and method for heating objectes with microwaves, US Patent No. 7,119,313, approved Oct., 10, 2006.

Last updated: August 24, 2011

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