Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurization

Journal of Food Engineering

Volumn 112, Issue 4, 2012, Pages 282-287

  Gao, M ^b   Tang, J ^c   Johnson, J A ^d   Wang, S ^a,c  

^a NORTHWEST A F UNIVERSITY   (China)

^b YANGTZE UNIVERSITY   (China)

^c WASHINGTON STATE UNIVERSITY   (United States)

^d U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Almond shell; Dielectric properties; Microwave; Pasteurization; Radio frequency

Indexed keywords

ABSOLUTE VALUES; ALMOND SHELLS; ELECTRICAL CONDUCTIVITY; FREQUENCY RANGES; HIGH TEMPERATURE; HIGH THROUGHPUT; IMPEDANCE ANALYZER; IN-SHELL; LINEAR RELATIONSHIPS; LOG-LOG PLOTS; LOSS FACTOR; LOW FREQUENCY; MICROWAVE ENERGIES; POWER PENETRATION DEPTH; RADIO FREQUENCIES; UNIFORM HEATING;

DIELECTRIC PROPERTIES; ELECTRIC CONDUCTIVITY; MICROWAVES; MOISTURE DETERMINATION; PASTEURIZATION; PERMITTIVITY; RADIO WAVES; THERMAL LOGGING;

SHELLS (STRUCTURES);

PRUNUS DULCIS; SALMONELLA;

EID: 84862693353     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.05.011     Document Type: Article

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