Effect of freezing rate and comminution on dielectric properties of pork
The impact of comminution and the freezing rate on the dielectric properties (ε' and ε'') of meats measured at frequencies used for cooking, i.e. radio frequency, RF (27.12 MHz), and microwave, MW (915 and 2450 MHz), were evaluated. The temperature rises (ΔT) were also measured follow...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2013-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201305-0001_effect-of-freezing-rate-and-comminution-on-dielectric-properties-of-pork.php |