Dielectric properties of chestnut flour relevant to drying with radio-frequency and microwave energy

Journal of Food Engineering

Volumn 113, Issue 1, 2012, Pages 143-150

  Zhu, Xinhua ^a   Guo, Wenchuan ^a   Wu, Xiaoling ^a   Wang, Shaojin ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Chestnut; Dielectric constant; Dielectric loss factor; Dielectric properties; Drying; Moisture content; Temperature

Indexed keywords

CHESTNUT; DIELECTRIC DRYING; DIELECTRIC LOSS FACTORS; FREQUENCY RANGES; FUNCTION OF FREQUENCY; LARGE PENETRATIONS; LOSS FACTOR; MICROWAVE ENERGIES; OPEN-ENDED COAXIAL-LINE PROBE; PERMITTIVITY VALUES; POLYNOMIAL MODELS; RADIO FREQUENCIES; TEMPERATURE RANGE;

DIELECTRIC PROPERTIES; DRYING; FRUITS; MOISTURE; MOISTURE DETERMINATION; TEMPERATURE;

PERMITTIVITY;

EID: 84863323694     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.04.014     Document Type: Article

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