Dielectric properties of tomatoes assisting in the development ofmicrowave pasteurization and sterilization processes

LWT

Volumn 54, Issue 2, 2013, Pages 367-376

  Peng, Jing ^a   Tang, Juming ^a   Jiao, Yang ^a   Bohnet, Stewart G ^a   Barrett, Diane M ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Dielectric properties; Microwave; Pasteurization sterilization; Salt; Tomato

Indexed keywords

DIELECTRIC LOSSES; ELECTROMAGNETIC FIELDS; FRUITS; HISTOLOGY; PASTEURIZATION; SODIUM CHLORIDE; STERILIZATION (CLEANING);

COAXIAL PROBE TECHNIQUES; DIELECTRICS PROPERTY; FREQUENCY RANGES; LOSS FACTOR; OPEN-ENDED COAXIAL PROBE; PASTEURISATION; PASTEURIZATION/STERILIZATION; STERILIZATION PROCESS; TOMATO; TOMATO PRODUCTS;

TISSUE;

LYCOPERSICON ESCULENTUM;

EID: 84881546866     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.07.006     Document Type: Article

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