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Characterization of radio frequency heating of fresh fruits influenced by dielectric properties

Journal of Food Engineering, no. 4 (2008): 390-398

Cited: 64|Views26
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Abstract

Because of its fast and volumetric nature, radio frequency (RF) heating has been looked upon as a way to overcome the problems associated with conventional heating methods used for disinfestation of fruits. But non-uniform heating within fruits is a major obstacle in adaptation of this technology. In this study, RF heating patterns influe...More

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