机译:各种调味香料及其混合物与射频加热的介电性能,加热速率和加热均匀性
Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA;
Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA;
Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA;
Univ Georgia, Coll Engn, Athens, GA 30602 USA;
Univ Georgia, Coll Engn, Athens, GA 30602 USA;
USDA, Richard B Russell Agr Res Ctr, Athens, GA USA;
Radio frequency heating; Seasoning spices; Mixing; Heating rate; Heating uniformity;
机译:小麦粉的介电性能,加热速率和加热均匀性,与射频处理相关的添加麸皮
机译:玉米粉的射频加热:加热速率和均匀性
机译:小麦胚芽稳定的射频处理:介电性能和加热均匀性
机译:与射频加热相关的西兰花粉的介电性能和加热速率
机译:乳品粉末和香料气态技术射频加热的微生物挑战研究
机译:温度湿度和金属盐含量对与射频加热相关的米糠介电性能的影响
机译:减少试剂对射频电介质加热ZnO降低的影响