Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products
Author:
Affiliation:
1. Fraunhofer-Institute for Interfacial Engineering and Biotechnology
2. 70569 Stuttgart
3. Germany
4. School of Food Technology
5. University of Costa Rica
6. 2060 San Pedro
7. Costa Rica
Abstract
If processing alters the food-waste composition, dielectric properties are affected and need to be determined for efficient microwave processes.
Funder
H2020 Marie Skłodowska-Curie Actions
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2020/RA/C9RA10639A
Reference45 articles.
1. Valorization of fruits and vegetables waste through green extraction of bioactive compounds and their nanoemulsions-based delivery system
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4. Valorization of pineapple waste for the extraction of bioactive compounds and glycosides using autohydrolysis
5. Development and validation of ultrasound-assisted solid-liquid extraction of phenolic compounds from waste spent coffee grounds
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