Cargando…
Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products
Microwave heating is a part of several food processing unit-operations, while also emerging as a processing technology for by-products. Process efficiency depends on dielectric properties; however, data of these by-products are scarce in literature. The present study is focused on the effect of temp...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2020
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9053170/ https://www.ncbi.nlm.nih.gov/pubmed/35498824 http://dx.doi.org/10.1039/c9ra10639a |