Dielectric properties of fish flesh at microwave frequency

Food Science and Technology Research

Volumn 18, Issue 2, 2012, Pages 157-166

  Liu, Shixiong ^a   Fukuoka, Mika ^a   Sakai, Noboru ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Dielectric constant; Dielectric loss factor; Dielectric properties; Lichtenecker's formula; Microwave heating; Protein denaturation

Indexed keywords

DENATURATION; DIELECTRIC LOSSES; DIELECTRIC PROPERTIES OF SOLIDS; FISH; HEATING; INDUSTRIAL HEATING; MICROWAVE HEATING; MICROWAVES; MOISTURE; MOISTURE DETERMINATION; PERMITTIVITY; PROTEINS;

DIELECTRIC LOSS FACTORS; INCREASING TEMPERATURES; LICHTENECKER'S FORMULA; LIPID CONTENT; MOISTURE LOSS; PROTEIN DENATURATION; PROTEIN STRUCTURES; REGRESSION EQUATION;

DIELECTRIC PROPERTIES;

EID: 84866932365     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.18.157     Document Type: Article

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