HEATING CHARACTERISTICS OF FOODS DURING MICROWAVE PROCESSING.

Research output: Contribution to journalArticle

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

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dielectric properties
Microwaves
Heating
food industry
heat
Food
Food Industry
Technology

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences (miscellaneous)

Cite this

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title = "HEATING CHARACTERISTICS OF FOODS DURING MICROWAVE PROCESSING.",
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.",
author = "Anantheswaran, {Ramaswamy C.}",
year = "1986",
language = "English (US)",
journal = "Paper - American Society of Agricultural Engineers",
issn = "0145-0166",

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