English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

In the food industry, the interest in dielectric properties of agricultural and food materials has been principally for predicting heating rates when the materials are subjected to high frequency electric fields (Oliveira, 2002). Microwave volumetric heating for food preservation and processing applications has been popular since the early 1970s and products such as rubber, wood, paper and many other agricultural products have been studied extensively (Nelson, 1991). An important application of microwaves in the food industry has been the non-invasive determination of moisture content (Kraszewski, 1998) and its effect on the dielectric properties of materials such as granular solids, meats, vegetables and fruits (Mudgett, 1995). Microwave techniques for drying of food products have also been very popular (Schubert, 2005).

Planar Microwave Sensors for Complex Permittivity Characterization of Materials and Their Applications