Dielectric properties of process cheese from 0.3 to 3 GHz

Journal of Food Engineering

Volumn 75, Issue 3, 2006, Pages 415-422

  Everard, C D ^a   Fagan, C C ^a   O'Donnell, C P ^a   O'Callaghan, D J ^b   Lyng, J G ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Dielectric; Frequency; Inorganic salt; Moisture; Process cheese; Temperature

Indexed keywords

DIELECTRIC PROPERTIES; NATURAL FREQUENCIES; PERMITTIVITY; THERMAL EFFECTS;

DIELECTRIC; INORGANIC SALT; PROCESS CHEESE; SALT CONTENT;

FOOD PRODUCTS;

EID: 33244465603     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.04.027     Document Type: Article

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