Predictive equations for the dielectric properties of foods

Variations in the dielectric properties of foods with applied microwave frequencies, and food composition, moisture content and temperature, were investigated. A series of equations to estimate the dielectric properties of a wide range of food materials was deduced from available experimental data a...

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Veröffentlicht in:	International journal of food science & technology 1994-12, Vol.29 (6), p.699-713
Hauptverfasser:	CALAY, RAJNISH K., NEWBOROUGH, MARCUS, PROBERT, DOUGLAS, CALAY, PARGAT S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Composition Food industries Fundamental and applied biological sciences. Psychology General aspects Methods of analysis, processing and quality control, regulation, standards microwave heating moisture content predictive equations thermal modelling
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	Variations in the dielectric properties of foods with applied microwave frequencies, and food composition, moisture content and temperature, were investigated. A series of equations to estimate the dielectric properties of a wide range of food materials was deduced from available experimental data and current understanding. the equations are suitable for incorporating into a numerical model to predict the transient temperature and moisture‐content profiles within microwave‐heated foods.
ISSN:	0950-5423 1365-2621
DOI:	10.1111/j.1365-2621.1994.tb02111.x