✦ LIBER ✦

Dielectric properties of grape marc: Effect of temperature, moisture content and sample preparation method

✍ Scribed by Sólyom, Katalin; Kraus, Stefan; Mato, Rafael B.; Gaukel, Volker; Schuchmann, Heike P.; Cocero, María José

Book ID: 122988310
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 927 KB
Volume: 119
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2013.05.005

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Variation of microwave dielectric proper

Variation of microwave dielectric properties of hydrocolloids with moisture content, temperature and stoichiometric charge

✍ A. Prakash; S.O. Nelson; M.E. Mangino; P.M.T. Hansen 📂 Article 📅 1992 🏛 Elsevier Science 🌐 English ⚖ 553 KB

Dielectric Properties of Vegetables and

Dielectric Properties of Vegetables and Fruits as a Function of Temperature, Ash, and Moisture Content

✍ O. Sipahioglu; S.A. Barringer 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 913 KB

Effects of moisture content on structura

Effects of moisture content on structural and dielectric properties of cassava starch films

✍ Paulo Bergo; Isabel C. Freitas Moraes; Paulo J. do Amaral Sobral 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 234 KB

Dielectric and ultrasonic properties of

Dielectric and ultrasonic properties of rubber wood. Effect of moisture content grain direction and frequency

✍ M. F. Kabir; W. M. Daud; K. Khalid; H. A. A. Sidek 📂 Article 📅 1998 🏛 Springer-Verlag 🌐 English ⚖ 943 KB

Effects of Product Temperature and Moist

Effects of Product Temperature and Moisture Content on Viscoelastic Properties of Glutinous Rice Extrudates

✍ Chao-Chi Chuang, George; Yeh, An-I 📂 Article 📅 2002 🏛 AACC International (American Association of Cereal 🌐 English ⚖ 152 KB

Effects of moisture content and drying t

Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky

✍ Lee, Seog-Won ;Kang, Chang-Su 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 209 KB 👁 1 views

## Abstract The objective of this study was to investigate the influence of temperature (50, 60, and 70°C) and moisture content (18, 21, and 24%) on the quality of jerky products from ostrich meat. The jerky products were evaluated by physicochemical and sensory methods. The tensile strength of the