Dielectric Properties of Beverages (Tamarind and Green) Relevant to Microwave-Assisted Pasteurization.
Arnold David González-MonroyTejinder Kaur KatariaJose-Luis Olvera-CervantesAlonso Corona-ChávezCésar OzunaGabriela Rodríguez-HernándezMaría Elena Sosa-MoralesPublished in: Journal of food science (2018)
The dielectric properties of the studied beverages, how they behave at different temperatures, and the penetration depth reached by microwave at the allocated frequencies, provide important parameters for further heating treatments, such as heating (microwave-assisted pasteurization) and for modeling/simulation purposes.
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