Effect of heating time and temperature to the dielectric properties of pork and chicken in the range of 0.5 – 50 GHz
The interaction of materials with electromagnetic energy in microwave range provides dielectric constant (ε′) and loss (ε″) values that can be used to characterize food quantitatively. It offers a rapid, easy to use and low cost detection compared to current lab-based method. In this work, the effec...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60356/1/46-37.pdf |