Effect of heating time and temperature to the dielectric properties of pork and chicken in the range of 0.5 – 50 GHz

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Effect of heating time and temperature to the dielectric properties of pork and chicken in the range of 0.5 – 50 GHz

The interaction of materials with electromagnetic energy in microwave range provides dielectric constant (ε′) and loss (ε″) values that can be used to characterize food quantitatively. It offers a rapid, easy to use and low cost detection compared to current lab-based method. In this work, the effec...

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Bibliographic Details
Main Authors:	Zainal Abidin, Zurina, Omar, Fatin Nordalila, Awang Biak, Dayang Radiah
Format:	Conference or Workshop Item
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/60356/ http://psasir.upm.edu.my/id/eprint/60356/1/46-37.pdf

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