Dielectric properties of shrimp related to microwave frequencies: From frozen to cooked stages

Journal of Food Process Engineering

Volumn 22, Issue 6, 1999, Pages 455-468

  Tanaka, F ^a   Mallikarjunan, P ^b   Hung, Y C ^c  

^a KAGOSHIMA UNIVERSITY   (Japan)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIELECTRIC LOSSES; FOOD PROCESSING; FREEZING; MICROWAVES; PERMITTIVITY MEASUREMENT; THERMAL EFFECTS;

DIELECTRIC LOSS FACTOR;

FOOD PRODUCTS;

DECAPODA (CRUSTACEA); PENAEUS; PENAEUS SP.;

EID: 0033307010     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1999.tb00499.x     Document Type: Article

References (21)

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