Influence of dielectric properties on the heating rate in free-running oscillator radio frequency systems

Journal of Food Engineering

Volumn 120, Issue 1, 2014, Pages 197-203

  Jiao, Yang ^a   Tang, Juming ^a   Wang, Shaojin ^a,b   Koral, Tony ^c  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b NORTHWEST A F UNIVERSITY   (China)

^c Koral Associates   (United Kingdom)

Author keywords

Dielectric properties; Heating rate; Mathematical modeling; Radio frequency

Indexed keywords

DIELECTRIC LOSS FACTORS; FOOD MATERIALS; FREE-RUNNING OSCILLATORS; PEANUT BUTTER; RADIO FREQUENCIES; RADIO FREQUENCY HEATERS; RADIO FREQUENCY SYSTEMS; SALT SOLUTION;

DIELECTRIC MATERIALS; HEATING RATE; MATHEMATICAL MODELS; RADIO WAVES; THERMAL PROCESSING (FOODS);

DIELECTRIC PROPERTIES;

EID: 84883273648     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.07.032     Document Type: Article

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