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Microwave processing of food samples: influence of cavity design and dielectric properties

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Microwave processing of food samples: influence of cavity design and dielectric properties

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Clarissa, A.; Curet, S.; Boillereaux, L. (2019). Microwave processing of food samples: influence of cavity design and dielectric properties. En AMPERE 2019. 17th International Conference on Microwave and High Frequency Heating. Editorial Universitat Politècnica de València. 261-268. https://doi.org/10.4995/AMPERE2019.2019.9911

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/130718

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Title: Microwave processing of food samples: influence of cavity design and dielectric properties
Author: Clarissa, Albuquerque Curet, S. Boillereaux, L.
Issued date:
Abstract:
[EN] Microwave-material interactions and electromagnetic propagation phenomena are important to optimize the microwave heating process of food samples. In this study, a 3D numerical modelling of a TE10 rectangular waveguide ...[+]
Subjects: Energy Production by Microwaves , Microwave CVD , EM Modelling , Microwave Material interaction , Dielectric Properties , Dielectric Properties Measurement , Solid State Microwave , Microwave Processing , Microwave Chemistry , Microwave applicators design
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490487198
Source:
AMPERE 2019. 17th International Conference on Microwave and High Frequency Heating.
DOI: 10.4995/AMPERE2019.2019.9911
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/AMPERE2019/AMPERE2019/paper/view/9911
Conference name: Ampere 2019
Conference place: Valencia, Spain
Conference date: Septiembre 09-12,2019
Thanks:
The authors are grateful to the National Council for Scientific and Technological Development (CNPq, Brazil) for Clarissa Detomi Albuquerque’s PhD scholarship and financial support (process number 232767/2014-9). The ...[+]
Type: Capítulo de libro Comunicación en congreso

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