Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue

Journal of Food Engineering

Volumn 104, Issue 2, 2011, Pages 227-233

  Castro Giraldez M ^a   Fito, P J ^a   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Dielectric properties; Dielectric spectroscopy; Microwaves; Osmotic dehydration

Indexed keywords

ADSORBED WATER; AGILENT; APPLE TISSUE; CONTROL VALUES; DIELECTRIC LOSS FACTORS; DIELECTRIC SPECTRA; DRIVING FORCES; EXPOSURE TIME; FREQUENCY RANGES; LIQUID PHASE; LOSS FACTOR; MECHANICAL BEHAVIOR; OPEN-ENDED COAXIAL PROBE; OSMOTIC DEHYDRATION; OSMOTIC TREATMENT; PHYSICAL-CHEMICAL PARAMETERS; RELAXATION FREQUENCY; SUCROSE AQUEOUS SOLUTION; VECTOR NETWORK ANALYZERS; WATER ACTIVITY;

DEWATERING; DIELECTRIC DEVICES; DIELECTRIC LOSSES; DIELECTRIC SPECTROSCOPY; ELECTRIC NETWORK ANALYSIS; ELECTRIC NETWORK ANALYZERS; FRUITS; MECHANICAL PROPERTIES; OSMOSIS; RADIO WAVES; SUGAR (SUCROSE); WATER CONTENT;

DEHYDRATION;

MALUS X DOMESTICA;

EID: 79951516388     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.10.034     Document Type: Article

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