Effect of Load Spatial Configuration on the Heating of Chicken Meat Assisted by Radio Frequency at 40.68 MHz

Food heating assisted by radio frequencies has been industrially applied to post-harvest treatment of grains, legumes and various kind of nuts, to tempering and thawing of meat and fish products and to post-baking of biscuits. The design of food processes based on the application of radiofrequencies...

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Detalles Bibliográficos
Autores principales: Goñi, Sandro M., d’Amore, Matteo, Della Valle, Marta, Olivera, Daniela F., Salvadori, Viviana O., Marra, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029437/
https://www.ncbi.nlm.nih.gov/pubmed/35454683
http://dx.doi.org/10.3390/foods11081096

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029437/
https://www.ncbi.nlm.nih.gov/pubmed/35454683
http://dx.doi.org/10.3390/foods11081096

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