Dielectric properties of green coconut water relevant to microwave processing: Effect of temperature and field frequency

Journal of Food Engineering

Volumn 155, Issue , 2015, Pages 69-78

  Franco, Arlet P ^a   Yamamoto, Letícia Y ^a   Tadini, Carmen C ^a   Gut, Jorge A W ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Dielectric heating; Dielectric properties; Electrical conductivity; Green coconut water; Microwave heating; Penetration depth

Indexed keywords

DIELECTRIC HEATING; ELECTRIC CONDUCTIVITY; FOOD PRODUCTS; HEATING; MICROWAVE HEATING; MICROWAVES; PENETRATION DEPTH (SUPERCONDUCTIVITY); PERMITTIVITY; SUGARS; TEMPERATURE DISTRIBUTION; THERMAL PROCESSING (FOODS);

COMPONENT INTERACTION; EFFECT OF TEMPERATURE; ELECTRICAL CONDUCTIVITY; GREEN COCONUT WATER; MICROWAVE PROCESSING; OPEN-ENDED COAXIAL PROBE; POWER PENETRATION DEPTH; RELATIVE PERMITTIVITY;

DIELECTRIC PROPERTIES;

EID: 84922561133     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.01.011     Document Type: Article

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