Influence of Water Content on RF and Microwave Dielectric Behavior of Foods

Author:

Nelson Stuart O.,Trabelsi Samir

Publisher

Informa UK Limited

Subject

Electrical and Electronic Engineering,Metals and Alloys,Condensed Matter Physics,Ceramics and Composites,Electronic, Optical and Magnetic Materials

Reference5 articles.

1. Datta, A.K., E. Sun and A. Solis (1995). “Food dielectric property data and their composition-based prediction.” In: M.A. Rao and S.S.H. Rizvi (Editors), Engineering properties of foods. Marcel Dekker, Inc., New York, Basel, Hong Kong.

2. Mudgett, R. E. (1995). “Electrical properties of foods.” In: M.A. Rao and S. S. H. Rizvi (Editors), Engineering properties of foods. Marcel Dekker, Inc., New York, Basel, Hong Kong.

3. Nelson, S. O. and A. K. Datta (2001). “Dielectric properties of food materials and electric field interactions.” In: A.K. Datta and R.C. Anantheswaran (Editors), Handbook of Microwave Technology for Food Applications. Marcel Dekker, Inc., New York.

4. Nelson, S. O., W.C. Guo, S. Trabelsi and S. J. Kays (2007a). “Dielectric properties of watermelons and correlations with soluble solids content.”ASABE Paper No. 076073. American Society of Agricultural and Biological Engineers, St. Joseph, MI, U.S.A.

5. Nelson, S.O., S. Trabelsi and S. J. Kays (2008). “Dielectric spectroscopy of melons for quality sensing.”ASABE Paper No. 083627. American Society of Agricultural and Biological Engineers, St. Joseph, MI.

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