HEATING CHARACTERISTICS OF FOODS DURING MICROWAVE PROCESSING.

Research output: Contribution to journalArticlepeer-review

Abstract

The parameters affecting heating characteristics of foods during microwave processing and effect of composition on dielectric properties are reviewed. Current technology and some of the unique applications of microwaves in the food industry are discussed.

Original languageEnglish (US)
JournalPaper - American Society of Agricultural Engineers
StatePublished - 1986

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences (miscellaneous)

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