DIELECTRIC PROPERTIES OF DEHYDRATED APPLES AS AFFECTED BY MOISTURE AND TEMPERATURE

By H. Feng, Juming Tang, R. Cavalieri. 2002

176 citations recorded by the source corpus.

Subfields: Electrical and Electronic Engineering, Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/6bc4027afb09496c86805f037443c3f2497cfc91

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Electrical and Electronic Engineering

1. N. Makul
2. Phadungsak Rattanadecho

In Food Science

1. Shaojin Wang
2. Juming Tang
3. G. Tiwari
4. Judy A. Johnson
5. N. Makul
6. Phadungsak Rattanadecho
7. Wenchuan Guo
8. S. Jiao

In Mechanics of Materials

1. N. Makul
2. Phadungsak Rattanadecho

Citations in the corpus

• Microwave-Assisted Drying: A Review of the State-of-the-Art (2016, methodology): “To develop theoretical and experimental analyses of the MWD of uniform porous materials, Feng et al.[87] developed a mathematical model to predict heat and mass transport in microwave and spouted bed combined (MWSB) drying of porous materials (diced apple).”
• Temperature and moisture dependent dielectric properties of legume flour associated with dielectric heating (2010, background): “, 2007a) as affected by temperature and moisture content (Nelson, 1981; Feng et al., 2002; Guo et al., 2008; Wang et al., 2008c).”
• Nondestructive Detection of Soluble Solids Content of Apples from Dielectric Spectra with ANN and Chemometric Methods (2015, background): “Research has demonstrated that the dielectric properties of food materials are related to their composition, including such constituents as water (Feng et al. 2002), ash (Luczycka et al. 2013), and salt (Huang et al. 2013b).”