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Dielectric properties of milk during ultra-heat treatment

Autor
Muñoz, I.; Gou, P.; Picouet, P.; Barlabe, A.; Felipe, X.
Tipus d'activitat
Article en revista
Revista
Journal of food engineering
Data de publicació
2018-02-01
Volum
219
Pàgina inicial
137
Pàgina final
146
DOI
https://doi.org/10.1016/j.jfoodeng.2017.09.025 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/111317 Obrir en finestra nova
URL
http://www.sciencedirect.com/science/article/pii/S0260877417304223?via%3Dihub Obrir en finestra nova
Resum
Dielectric properties are important for predicting dielectric heating of foodstuffs. The dielectric properties of three types of milk (raw, skimmed and concentrated non-fat) were analyzed at high frequencies between 10 MHz and 2450 MHz for producing temperatures between 20 °C and 150 °C. The study of cow milk dielectric constants (e' and e¿) at conditions above 100 °C is needed to evaluate dielectric sterilization of milk. The dielectric constant (e') was found to decrease with frequency at ...
Citació
Muñoz, I., Gou, P., Picouet, P., Barlabe, A., Felipe, X. Dielectric properties of milk during ultra-heat treatment. "Journal of food engineering", 1 Febrer 2018, vol. 219, p. 137-146.
Paraules clau
UHT, ash content, dielectric heating, dielectric properties, milk
Grup de recerca
RF&MW - Grup de Recerca de sistemes, dispositius i materials de RF i microones

Participants

  • Muñoz, Israel  (autor)
  • Gou, Pere  (autor)
  • Picouet, Pierre A.  (autor)
  • Barlabe Dalmau, Antoni  (autor)
  • Felipe, Xavier  (autor)