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Predictive equations for the dielectric properties of foods
Author(s) -
CALAY RAJNISH K.,
NEWBOROUGH MARCUS,
PROBERT DOUGLAS,
CALAY PARGAT S.
Publication year - 1994
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1994.tb02111.x
Subject(s) - dielectric , microwave , water content , materials science , moisture , transient (computer programming) , series (stratigraphy) , thermodynamics , mathematics , composite material , computer science , optoelectronics , physics , geotechnical engineering , telecommunications , engineering , geology , paleontology , operating system
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.