Dielectric Properties of Frozen Surimi at 915 MHz and 2450 MHz

Author:

MAO Weijie,WATANABE Manabu,SAKAI Noboru

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference15 articles.

1. Ashim, K. and Datta, K.. (2001). Fundamentals of heat and moisture transport for microwaveable food product and process development. In “Handbook of Microwave Technology for Food Applications,” ed. by K.D. Ashim, C.A. Ramaswarmy. Marcel Dekker, New York, pp. 115–166.

2. Franks, F.. (1972). The properties of ice. In “Water,” ed. by F. Franks. New York, pp. 115–149.

3. Microwave thawing of slabs

4. Dielectric Properties of Tuna at 2450MHz and 915MHz as a Function of Temperature.

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