Radio Frequency Heating of Foods: Principles, Applications and Related Properties

Radio Frequency Heating of Foods: Principles, Applications and Related Properties—A Review

Published:2003-10 Issue:6 Volume:43 Page:587-606
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Piyasena Punidadas,Dussault Chantal,Koutchma Tatiana,Ramaswamy H. S.,Awuah G. B.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408690390251129

Reference68 articles.

1. Anonymous. 1993. Radio frequency ovens increase productivity, and energy efficiency.Prepared Foods, 125 September

2. Bengtsson, N. E. 1963. Electronic defrosting of meat, and fish at 35 MHz, and 2450 MHz. A laboratory comparison. 5th Inter. Cong. Electro-Heat. 1963, Wiesbader.

3. RADIO-FREQUENCY PASTEURIZATION OF CURED HAMS

4. Dielectric Properties of Foods at 3 GHz as Determined by a Cavity Perturbation Technique.

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