Thermophysical and dielectric properties of salsa con queso and its vegetable ingredients at sterilization temperatures

International Journal of Food Properties

Volumn 11, Issue 1, 2008, Pages 112-126

  Kumar, Prabhat ^a   Coronel, Pablo ^a   Simunovic, Josip ^a   Sandeep, K P ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Aseptic processing; Dielectric properties; Microwave heating; Multiphase foods; Salsa con queso; Thermophysical properties

Indexed keywords

DIELECTRIC LOSSES; FOOD PRODUCTS; MICROWAVE HEATING; PERMITTIVITY; THERMODYNAMIC PROPERTIES; VISCOSITY;

ASEPTIC PROCESSING; CONTINUOUS FLOW MICROWAVE SYSTEM; MULTIPHASE FOODS; POLYNOMIAL CORRELATIONS; SALSA CON QUESO;

FOOD PROCESSING;

ALLIUM CEPA; CAPSICUM; LYCOPERSICON ESCULENTUM;

EID: 40449119016     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701272312     Document Type: Article

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