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Effect of water content on the dynamic measurement of dielectric properties of food snack pellets during microwave

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Effect of water content on the dynamic measurement of dielectric properties of food snack pellets during microwave

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Gutiérrez Cano, JD.; Hamilton, IE.; Catalá Civera, JM.; Bows, J.; Penaranda-Foix, FL. (2018). Effect of water content on the dynamic measurement of dielectric properties of food snack pellets during microwave. Journal of Food Engineering. 232:21-28. https://doi.org/10.1016/j.jfoodeng.2018.03.018

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/120665

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Title: Effect of water content on the dynamic measurement of dielectric properties of food snack pellets during microwave
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Comunicaciones - Departament de Comunicacions
Issued date:
Embargo end date: 2019-09-01
Abstract:
[EN] The evolution of dielectric properties of starch-based food pellets with different moisture contents was measured during microwave expansion to determine the effect of water content on the expansion dynamics. Dynamic ...[+]
Subjects: Fond pellets , Microwave heating , Microwave expansion , Dielectric properties , Cavity perturbation method , Water content
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2018.03.018
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.jfoodeng.2018.03.018
Thanks:
The work presented in this paper was funded by PepsiCo R&D. The views expressed in this manuscript are those of the authors and do not necessarily reflect the position or policy of PepsiCo Inc.
Type: Artículo

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