Temperature-dependent dielectric and thermal properties of whey protein gel and mashed potato

Transactions of the ASABE

Volumn 56, Issue 6, 2013, Pages 1457-1467

  Chen, J ^a   Pitchai, K ^a   Birla, S ^b   Gonzalez, R ^b   Jones, D ^a   Subbiah, J ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b Senior Principal Research Scientist ConAgra Foods Inc ^*  (United States)

Author keywords

Dielectric constant; Dielectric loss factor; Mashed potato; Specific heat capacity; Thermal conductivity; Whey protein gel

Indexed keywords

DIELECTRIC LOSS FACTORS; DIELECTRIC PROPERTIES MEASUREMENTS; DOMESTIC MICROWAVE OVENS; INCREASING TEMPERATURES; MASHED POTATO; TEMPERATURE CALIBRATION; TEMPERATURE-DEPENDENT MATERIAL PROPERTIES; WHEY PROTEINS;

DIELECTRIC PROPERTIES; ELECTRIC INSULATION TESTING; PERMITTIVITY; PROTEINS; SPECIFIC HEAT; THERMAL PROCESSING (FOODS);

THERMAL CONDUCTIVITY;

CALIBRATION; DIELECTRIC PROPERTY; GEL; HEAT TRANSFER; HEATING; MICROWAVE RADIATION; POTATO; SAMPLING; TEMPERATURE EFFECT; THERMAL CONDUCTIVITY;

EID: 84891466573     PISSN: 21510032     EISSN: None     Source Type: Journal    
DOI: 10.13031/trans.56.10314     Document Type: Article

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