The effect of fat, water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heating

Journal of Food Engineering

Volumn 80, Issue 1, 2007, Pages 142-151

  Zhang, Lu ^a   Lyng, James G ^a   Brunton, Nigel P ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Dielectric properties; Microwave frequency; Radio frequency; Thermal properties

Indexed keywords

DIELECTRIC PROPERTIES; HEATING; MEATS; SODIUM CHLORIDE; THERMAL EFFECTS; THERMODYNAMIC PROPERTIES;

MICROWAVE (MW) DIELECTRIC PROPERTIES; MICROWAVE FREQUENCY; RADIO FREQUENCY HEATING; RF HEATING PROTOCOLS;

FOOD PROCESSING;

EID: 33750935142     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.05.016     Document Type: Article

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