Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process
Jincheng Dong, Xiaoxi Kou, Lintao Liu, Lixia Hou, Rui Li, Shaojin Wang
Topics & Concepts
LightnessDielectric heatingRadio frequencyFood scienceMaterials scienceEnvironmental scienceChemistryOptoelectronicsOpticsComputer scienceTelecommunicationsPhysicsDielectricMeat and Animal Product QualityFood Drying and ModelingMicrobial Inactivation Methods