Principles of radio-frequency and microwave heating

Radio-Frequency Heating in Food Processing: Principles and Applications

Volumn , Issue , 2014, Pages 3-20

  Jiao, Shunshan ^a   Luan, Donglei ^b   Tang, Juming ^b  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIELECTRIC HEATING; DIELECTRIC LOSSES; ELECTRIC FIELDS; ELECTRIC LOSSES; MICROWAVE HEATING; RADIO WAVES;

ALTERNATING ELECTRIC FIELD; CONVENTIONAL HEATING METHODS; FROZEN MEAT; HIGH FREQUENCY HF; MOLECULAR FRICTION; PROCESSING APPLICATIONS; RADIO FREQUENCIES; VOLUMETRIC HEATING;

THERMAL PROCESSING (FOODS);

EID: 85006409574     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b17740     Document Type: Chapter

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