Radio frequency treatment of foods: Review of recent advances

Journal of Food Engineering

Volumn 91, Issue 4, 2009, Pages 497-508

  Marra, Francesco ^a   Zhang, Lu ^b   Lyng, James G ^c  

^a UNIVERSITY OF SALERNO   (Italy)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

^c UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Dielectric properties; Food quality; Modelling; Radio frequency

Indexed keywords

CERAMIC CAPACITORS; DIELECTRIC PROPERTIES; MATHEMATICAL MODELS; RADIO; RADIO WAVES;

BASIC PRINCIPLES; FOOD HEATING; FOOD QUALITY; FUTURE TRENDS; MATHEMATICAL MODELLING; MODELLING; PHYSICAL CHARACTERISTICS; PRODUCT POSITIONS; QUALITY ASPECTS; RADIO FREQUENCY; RADIO FREQUENCY HEATING; RECENT DEVELOPMENTS; RF HEATING; RF HEATING SYSTEMS;

HEATING;

EID: 58149144581     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.10.015     Document Type: Review

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