Predictive equations for the dielectric properties of foods
1994
Calay, R.K. | Newborough, M. | Probert, D. | Calay, P.S.
Variations in the dielectric properties of foods with applied microwave frequencies, and food composition, moisture content and temperature, were investigated. A series of equations to estimate the dielectric properties of a wide range of food materials was deduced from available experimental data and current understanding. The equations are suitable for incorporating into a numerical model to predict the transient temperature and moisture-content profiles within microwave-heated foods.
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Эту запись предоставил National Agricultural Library