Dielectric properties, heating rate, and heating uniformity of wheat flour with added bran associated with radio frequency treatments
Biying Lin, Shaojin Wang
Topics & Concepts
BranWheat flourWhole wheatFood scienceDielectricMaterials scienceRadio frequencyDielectric heatingWater contentChemistryRaw materialOptoelectronicsEngineeringGeotechnical engineeringComputer scienceTelecommunicationsOrganic chemistryFood Drying and ModelingMicrobial Inactivation MethodsFood composition and properties