An automatic system for measuring dielectric properties of foods: Albumen, yolk, and shell of fresh eggs
Author:
Funder
Agricultural Research Division of the University of Nebraska
the Mussehl Poultry Foundation
Publisher
Elsevier BV
Subject
Food Science
Reference16 articles.
1. Radio-frequency Heating in Food Processing;Awuah,2015
2. Dielectric properties of foods;Datta,2005
3. Dielectric properties of egg components and microwave heating for in-shell pasteurization of eggs;Dev;J. Food Eng.,2008
4. Pasteurization of shell eggs using radio frequency heating;Geveke;J. Food Eng.,2017
5. Storage effects on dielectric properties of eggs from 10 to 1800 MHz;Guo;J. Food Sci.,2007
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