A method for developing model food system in microwave heating studies

Journal of Food Engineering

Volumn 66, Issue 4, 2005, Pages 525-531

  Sakai, Noboru ^a   Mao, Weijie ^a   Koshima, Yukiko ^a   Watanabe, Manabu ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Dielectric Properties; Microwave heating; Model food; Uneven Heating

Indexed keywords

DIELECTRIC LOSSES; GELS; MATHEMATICAL MODELS; MICROWAVE HEATING; SODIUM CHLORIDE; SUGAR (SUCROSE);

DIELECTRIC LOSS FACTOR; MODEL FOOD; UNEVEN HEATING;

FOOD PRODUCTS;

EID: 4944260890     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.04.025     Document Type: Article

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