Thermometric Consideration for RF and Microwave Research in Food Engineering
Source abstract
Abstract
A review of thermometric methods for the processing of food materials at RF and microwave frequencies is presented. Some areas of needed food engineering research are discussed, as well as factors of importance in the selection of temperature monitoring systems.
Source: openalex_inverted_index · Quality: baseline
Research context
OpenAlex topics: Food Drying and Modeling · Microbial Inactivation Methods · Microencapsulation and Drying Processes
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References (2)
Show source-provided references
1. Mudgett, R.E. (1974).A physical-chemical basis for prediction of dielectric properties in liquid and solid foods at ultra high and microwave frequencies. Ph.D. thesis, MIT, Cambridge, MA.
2. Ofoli, R.Y. and Burgess, G.J. (1986) A thermodynamic approach to heat and mass transport in stored agricultural products. J. Food Engineering:In Press.10.1016/0260-8774(86)90025-7 ↗