Frequency, moisture and temperature-dependent dielectric properties of chickpea flour

By Wenchuan Guo, G. Tiwari, Juming Tang, Shaojin Wang. 2008

145 citations recorded by the source corpus.

Subfields: Food Science, Mechanical Engineering, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/9a86c31b5913103dea1c2098eaf44e5ab30c24f3

How researchers see this paper

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

In Food Science

1. Shaojin Wang
2. Juming Tang
3. G. Tiwari
4. Judy A. Johnson
5. S. Jiao
6. Wenchuan Guo

In Mechanical Engineering

1. Judy A. Johnson
2. Juming Tang
3. G. Tiwari
4. Shaojin Wang

In Nutrition and Dietetics

1. Juming Tang
2. G. Tiwari
3. Shaojin Wang

Citations in the corpus

• Computer simulation model development and validation for radio frequency (RF) heating of dry food materials (2011, unknown): “The details of the measurement system and procedure can be found elsewhere (Wang et al., 2003; Guo et al., 2008).”
• Temperature and moisture dependent dielectric properties of legume flour associated with dielectric heating (2010, methodology): “This allows relatively reliable measurement of dielectric properties for dry products using open-ended coaxial probe methods (Guo et al., 2008).”
• Dielectric properties of cowpea weevil, black-eyed peas and mung beans with respect to the development of radio frequency heat treatments (2011, methodology): “The dielectric property values of black-eyed pea and mung bean are comparable and of the same order of magnitude as those of the other four legumes (chickpea, lentil, green pea and soybean) reported by Guo et al. (2008, 2010) using the same technique.”