| Autor: |
Van Remmen, Henks H. J., Ponne, Carina T., Nijhuis, Herry H., Bartels, Paul V., Kerkhof, Piet J. A. M. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Nov-Dec96, Vol. 61 Issue 6, p1105-1114, 10p, 1 Chart, 12 Graphs |
| Abstrakt: |
The article focuses on the study about the microwave heating distributions in slabs, spheres and cylinders with relation to food processing. The study involves the application of the relatively simple mathematical models for microwave energy penetration in food products. It concludes that the effects of changes in product composition with relation to dielectric properties and changes in product size can be predicted. |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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