Listar Tecnología en Alimentos por autor "Solyom, Katalin"
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Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products
Solyom, Katalin; Lopez, Pilar Rosales; Esquivel Rodríguez, Patricia; Vásquez Caicedo, Ana Lucía (2020)Microwave heating is a part of several food processing unit-operations, while also emerging as a processing technology for by-products. Process efficiency depends on dielectric properties; however, data of these by-products ...