Dielectric properties and model food application of tylose water pastes during microwave thawing and heating

Journal of Food Engineering

Volumn 178, Issue , 2016, Pages 20-30

  Llave, Yvan ^a   Mori, Katsuya ^a   Kambayashi, Daichi ^a   Fukuoka, Mika ^a   Sakai, Noboru ^a  

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

Author keywords

Dielectric properties; Frozen tuna; Microwave heating; Model food; Thawing; Tylose

Indexed keywords

DIELECTRIC LOSSES; HEATING; MICROWAVE HEATING; MICROWAVES; THAWING; THERMAL PROCESSING (FOODS);

DIELECTRIC LOSS FACTORS; FROZEN TUNA; INCREASING TEMPERATURES; MODEL FOODS; NON-UNIFORMITIES; SALT ADDITION; THAWING TIME; TYLOSE;

DIELECTRIC PROPERTIES;

EID: 84954341893     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.01.003     Document Type: Article

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