Dielectric properties of garlic (Allium sativum L.) at 2450 MHz as function of temperature and moisture content

Journal of Food Engineering

Volumn 52, Issue 4, 2002, Pages 343-348

  Sharma, G P ^a   Prasad, Suresh ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

MICROWAVES; MOISTURE; PERMITTIVITY; PERTURBATION TECHNIQUES; THERMAL EFFECTS;

GARLIC;

FOOD PRODUCTS;

ALLIUM; ALLIUM SATIVUM;

EID: 0036568403     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00125-X     Document Type: Article

References (16)

1. Dielectric properties of foods
2. Dielectric properties of maple sap and syrup at 2.45 GHz
3. Dielectric properties of fruits and vegetables as a function of temperature and moisture content
4. Advances in microwave food processing
5. Dielectric properties of a pregelatinized bread system at 2450 MHz as a function of temperature, moisture, salt and specific volume
6. Electrical properties of agricultural products (a critical review)
7. Dielectric properties of some fresh fruits and vegetables at frequencies of 2.45-22 GHz
8. Dielectric properties of materials and measurement techniques
9. Dielectric food data for microwave sterilization processing
10. Microwave and dielectric drying
11. Dielectric properties of bentonite pastes as a function of temperature
12. Dielectric properties of pea puree at 915 MHz and 2450 MHz as a function of temperature
13. Dielectric properties of grapes and sugar solutions at 2.45 GHz