Published January 1990
| Version v1
Journal article
High frequency and microwave technology in the food industry
Description
After a brief description of the dielectric theory, the author explains why the dielectric behaviour of food materials depends mainly on the properties of the water associated with the biological material. The practical consequences of this behaviour on the progress of a drying operation and on the quality of the final product are also discussed
Additional details
Additional titles
- Original title (French)
- Les hautes fréquences et les micro-ondes: technologie de chauffage dans l'industrie agro-alimentaire
Publishing Information
- Journal Title
- Cahiers de l'ENSBANA
- Journal Volume
- 7
- Journal Page Range
- p. 79-93
- ISSN
- 0221-0347
INIS
- Country of Publication
- Food and Agriculture Organization of the United Nations (FAO)
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 45085498
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- BIOLOGICAL MATERIALS; DIELECTRIC MATERIALS; DIELECTRIC PROPERTIES; DRYING; FOOD; FOOD INDUSTRY; HEAT TREATMENTS; IRRADIATION; MICROWAVE RADIATION
- Descriptors DEC
- ELECTRICAL PROPERTIES; ELECTROMAGNETIC RADIATION; INDUSTRY; MATERIALS; PHYSICAL PROPERTIES; RADIATIONS
Optional Information
- Notes
- ARN: FR9300006