Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate

Tomato-based processed foods are a key component of modern diets, usually combined with salt and olive oil in different ratios. For the design of radiofrequency (RF) and microwave (MW) heating processes of tomato-based products, it is of importance to know how the content of both ingredients will af...

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Detalles Bibliográficos
Autores principales: Abea, Andres, Gou, Pere, Guardia, Maria Dolors, Bañon, Sancho, Muñoz, Israel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701088/
https://www.ncbi.nlm.nih.gov/pubmed/34945675
http://dx.doi.org/10.3390/foods10123124

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701088/
https://www.ncbi.nlm.nih.gov/pubmed/34945675
http://dx.doi.org/10.3390/foods10123124

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