Influence of mashed potato dielectric properties and circulating water electric conductivity on radio frequency heating at 27 MHz

Journal of Microwave Power and Electromagnetic Energy

Volumn 42, Issue 2, 2008, Pages 31-46

  Wang, Jian ^a   Olsen, Robert G ^b   Tang, Juming ^a   Tang, Zhongwei ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Washington State University   (United States)

Author keywords

Computer simulation; Dielectric properties; Finite element method; Numerical modeling; Radio frequency heating; Radio frequency sterilization; Thermal processing

Indexed keywords

COMPUTER SIMULATION; DIELECTRIC PROPERTIES; ELECTRIC CONDUCTIVITY; ELECTRIC CONDUCTIVITY MEASUREMENT; ELECTRIC FIELDS; ELECTROMAGNETIC FIELDS; FINITE ELEMENT METHOD; HEATING; HEATING EQUIPMENT; HEATING RATE; NUMERICAL METHODS; NUMERICAL MODELS; RADIO WAVES;

ANALYTICAL CALCULATION; CIRCULATING WATERS; ELECTRIC FIELD DISTRIBUTIONS; ELECTROMAGNETIC FIELD DISTRIBUTION; INFLUENCE OF WATER; RADIO FREQUENCIES; RADIO FREQUENCY HEATING; RF HEATING SYSTEMS;

THERMAL PROCESSING (FOODS);

INORGANIC SALT; WATER;

ARTICLE; CHEMISTRY; COMPUTER SIMULATION; ELECTRIC CONDUCTIVITY; FOOD HANDLING; FOOD PRESERVATION; HEATING; POTATO; RADIOFREQUENCY RADIATION;

COMPUTER SIMULATION; ELECTRIC CONDUCTIVITY; FOOD HANDLING; FOOD PRESERVATION; HEATING; RADIO WAVES; SALTS; SOLANUM TUBEROSUM; WATER;

EID: 60349108645     PISSN: 08327823     EISSN: None     Source Type: Journal    
DOI: 10.1080/08327823.2007.11688579     Document Type: Article

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