Abstract
The parameters affecting heating characteristics of foods during microwave processing and effect of composition on dielectric properties are reviewed. Current technology and some of the unique applications of microwaves in the food industry are discussed.
| Original language | English (US) |
|---|---|
| Journal | Paper - American Society of Agricultural Engineers |
| State | Published - 1986 |
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences (miscellaneous)
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